GREEN CHILI, CHICKEN & CHEESE TAMALES
Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.
Provided by Abby Falck
Categories Mexican
Time 4h
Yield 42-54 tamales, 24 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
- Combine all filling ingredients. Set aside.
- Combine masa, baking powder, and salt.
- In a standing mixer, beat the lard until it becomes light and fluffy.
- Gradually mix in dry ingredients.
- Slowly add chicken broth just until a soft dough forms.
- To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
- Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
- Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.
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Edward Gikonyo
[email protected]I'm not sure what I did wrong, but my tamales were a complete disaster.
Zachary Aydelott
[email protected]I found this recipe to be a bit too complicated. The tamales didn't turn out as well as I had hoped.
Kushal Tamang
[email protected]These tamales were a bit too spicy for me, but they were still very good.
Anthony Hodges
[email protected]I would definitely recommend this recipe to anyone who loves tamales.
Sidesh0t01
[email protected]These tamales are a must-try! They're so flavorful and delicious.
King Supun
[email protected]I've never made tamales before, but this recipe made it easy. They turned out great!
Daniel Pulsford
[email protected]Delicious!
Glenda Cardinal
[email protected]These tamales were easy to make and turned out great! The chicken was tender and juicy, and the cheese was melted and gooey. The masa dough was also very good.
Vincent Naidoo
[email protected]I'm not usually a fan of tamales, but these were really good. The chicken was moist and flavorful, and the cheese was gooey and melted. The masa dough was also very good. I would definitely make these again.
jason shea
[email protected]These tamales were delicious! The green chili chicken filling was flavorful and had just the right amount of heat. The cheese added a nice gooey texture. The masa dough was easy to work with and held together well. I will definitely be making these a
callmecobb cobb
[email protected]I've made tamales before, but this recipe was by far the easiest. The instructions were clear and concise, and the tamales turned out perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be using this re
Siyam Chowdhury
[email protected]These tamales were a hit at my party! The green chili chicken filling was flavorful and moist, and the cheese added a nice gooey texture. The masa dough was easy to work with and held together well. I will definitely be making these again.