0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
2 hr 50 min |
| Active: |
50 min |
| Yield: |
20 tamales |
Ingredients
- 20 dried cornhusks
- 4 cups shredded cooked chicken
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon ground chili powder
- 1 tablespoon ground paprika
- 1 1/2 teaspoons kosher salt
- 3 cups masa corn flour (see Cook’s Note)
- 2 cups vegetable broth
Instructions
- Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.
- Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.
- Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl. Mix with your hands until the dough is well blended and has a paste-like consistency. If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth.
- Drain and dry the cornhusks and transfer them to a work surface. Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks. Spread to create an even layer, leaving a 1-inch border. Top with 2 level tablespoons of the chicken mixture. Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butcher¿s twine.
- Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
112 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
9 g |
| Cholesterol |
21 mg |
| Sodium |
174 mg |
