Chicken Tamales 60 to 70 dried corn husks Hot water two tablespoons lard or vegetable shortening 1 cup finely chopped white onion 1/4 cup sesame seeds 1/2 teaspoon ground cinnamon 1 clove garlic, minced 1 (1 pound) can entire peeled tomatoes, undrained, and coarsely chopped 1 (7 ounce) can chipotle chiles in adobo sauce 1/2 cup water 1 (3 pound) broiler-fryer chicken, reduce up 2 teaspoon salt 1 cup lard or vegetable shortening (at space temperature) three cups Masa Harina 1 3/4 to 2 cups warm chicken stock or broth Boiling water
Place corn husks in large pot; add quite hot water to cover. Leading husks with plate and heavy jar to keep submerged. Let stand at least three hours or overnight.
Heat two tablespoons lard or vegetable shortening in a deep skillet more than medium heat till hot. Add onion and sesame seeds; saut until onion is soft and seeds are golden, about 4 minute. Stir in cinnamon and garlic; add tomatoes, chiles and 1/2 cup water. Add chicken to skillet; sprinkle with 1 teaspoon salt. Heat over higher heat to boiling; lessen heat to low. Simmer, covered, till chicken is quite tender, about 1 hour. Take away chicken with tongs to plate; let stand until cool adequate to handle.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till decreased to 3 cups, eight to 10 minute. Transfer to blender container; process till smooth.
Eliminate and discard skin and bones from chicken; cut into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub each and every husk beneath running water to take away any silk and debris. Drain nicely; pat dry. Wrap in towel to keep pliable.
Beat 1 cup lard or vegetable shortening in massive mixer bowl until light and fluffy, 5 to 10 minutes. Beat in Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Beat in remaining 1 teaspoon salt. Gradually beat in stock, utilizing just as considerably as is necessary to type dough that just holds together.
For every single tamale, spread heaping tablespoon dough in center of 1 corn husk to type 3-inch square. Leading with about 2 teaspoons tomato mixture and 4 to six chicken cubes. Fold proper, then left edges of husk over filling. Fold wide end of husk more than filled area; fold pointed end over and tuck into center of folded wide finish. Turn tamale seam side down. Make 50 tamales in all.
Line big steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Location steamer basket more than three to four inches boiling water; cover with lid. Adjust heat to keep gentle boil. Steam tamales about 40 minutes.
Remove 1 tamale from center of basket and meticulously unwrap; if dough pulls easily away from husk, it really is done. If essential, steam 5 or 10 minutes longer and test again. Serve tamales hot.
Place corn husks in large pot; add quite hot water to cover. Leading husks with plate and heavy jar to keep submerged. Let stand at least three hours or overnight.
Heat two tablespoons lard or vegetable shortening in a deep skillet more than medium heat till hot. Add onion and sesame seeds; saut until onion is soft and seeds are golden, about 4 minute. Stir in cinnamon and garlic; add tomatoes, chiles and 1/2 cup water. Add chicken to skillet; sprinkle with 1 teaspoon salt. Heat over higher heat to boiling; lessen heat to low. Simmer, covered, till chicken is quite tender, about 1 hour. Take away chicken with tongs to plate; let stand until cool adequate to handle.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till decreased to 3 cups, eight to 10 minute. Transfer to blender container; process till smooth.
Eliminate and discard skin and bones from chicken; cut into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub each and every husk beneath running water to take away any silk and debris. Drain nicely; pat dry. Wrap in towel to keep pliable.
Beat 1 cup lard or vegetable shortening in massive mixer bowl until light and fluffy, 5 to 10 minutes. Beat in Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Beat in remaining 1 teaspoon salt. Gradually beat in stock, utilizing just as considerably as is necessary to type dough that just holds together.
For every single tamale, spread heaping tablespoon dough in center of 1 corn husk to type 3-inch square. Leading with about 2 teaspoons tomato mixture and 4 to six chicken cubes. Fold proper, then left edges of husk over filling. Fold wide end of husk more than filled area; fold pointed end over and tuck into center of folded wide finish. Turn tamale seam side down. Make 50 tamales in all.
Line big steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Location steamer basket more than three to four inches boiling water; cover with lid. Adjust heat to keep gentle boil. Steam tamales about 40 minutes.
Remove 1 tamale from center of basket and meticulously unwrap; if dough pulls easily away from husk, it really is done. If essential, steam 5 or 10 minutes longer and test again. Serve tamales hot.
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