TAMALITOS AKA LITTLE TAMALES (SALLYE)
Bonus, they are easy to make. Try them and see for yourself if they aren't delicious and a hit at any meal.
- 2-1/4 c
- masa harina
- 1-1/2 tsp
- salt (divided)
- 1-1/4 c
- chicken broth
- 1/2 c
- cooking oil
- 2 c
- cooked chicken
- 1 medium
- white onion
- 1 can(s)
- (4 oz) pickled jalapenos, drained
- 1/2 c
- salsa verde (or green chili salsa)
Dice the cooked chicken into chunks and set aside.
Mix the chicken broth and oil together until fuzed into a smooth liquid and set aside.
Leave the motor running, and slowly pour the broth and oil mixture though the food tube (my processor has a small opening for pouring liquids in during processing).
Continue processing until you have a thick paste.
If you need to use the same processor, transfer the dough to a clean glass bowl and set aside.
Add drained chiles to the processor and pulse 4-5 times until onion and chiles are coarsely diced.
Add diced chicken, the remaining 1 teaspoon of salt, and salsa to the processor. Pulse additional 2-4 times until you have a nice chicken stuffing.
Don't over process, you want the stuffing to be a little chunky.
Place about 1-1/2 tablespoons of masa paste on foil, spreading it out into a 3 inch square.
You will have approximately 30 packets.
Arrange packets in a pyramid in the top portion of a steamer pot.
Do not let the water touch the packets!!!
Cover tightly and steam over simmering water for about 45 minutes.
Unwrap and serve hot.
Crunch up foil until you have two runners about 2" tall.
Place these runners in the bottom of a heavy stewpot and place an inverted metal cake tin over them.
This will elevate the packets above the water and allow for the steaming water to do its job.