dawn_mo
Well-known member
and I thought these looked really good. What I actually really like is the method she used. She mixes all the ingredients together and then fills the corn husks with that mixture. I think I would still like to do it with the red chile pork we usually do and leave out the peas. I want to try this before it gets too hot out.
Recipe courtesy Ingrid Hoffmann for Food Network Magazine
Prep Time: 10 min Inactive Prep Time: 35 min Cook Time: 25 min Level:
Easy Serves:
12 servings
Chicken Tamales
14 large corn husks (available at Latin markets and many grocery stores)
1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
1 cup shredded Mexican-blend cheese
1/2 cup chopped fresh cilantro, plus more for garnish
1/2 cup frozen green peas
1/2 cup pimiento-stuffed green olives, drained and halved
2 cups bottled green salsa
2 cups self-rising yellow cornmeal mix
Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
http://www.foodnetwork.com/recipes/ingrid-hoffmann/chicken-tamales-recipe/index.html
Recipe courtesy Ingrid Hoffmann for Food Network Magazine
Prep Time: 10 min Inactive Prep Time: 35 min Cook Time: 25 min Level:
Easy Serves:
12 servings
Chicken Tamales
14 large corn husks (available at Latin markets and many grocery stores)
1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
1 cup shredded Mexican-blend cheese
1/2 cup chopped fresh cilantro, plus more for garnish
1/2 cup frozen green peas
1/2 cup pimiento-stuffed green olives, drained and halved
2 cups bottled green salsa
2 cups self-rising yellow cornmeal mix
Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
http://www.foodnetwork.com/recipes/ingrid-hoffmann/chicken-tamales-recipe/index.html
