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Chicken Tamales

Farm.Fares's picture
Ingredients
  Chicken 5 Pound, cut up (1 no.)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced or crushed
  Oil 2 Tablespoon
  Paprika To Taste
  Salt To Taste
  Cayenne To Taste
  Chili powder To Taste
  Cumin powder To Taste
  Corn meal 2 Cup (32 tbs)
  Boiling chicken broth 10 Cup (160 tbs)
  Salt 1 1⁄2 Teaspoon
  Corn shucks 1 Pound
Directions

MAKING
1. In a large kettle, place chicken and cover it with water.
2. Simmer until it becomes tender and the meat falls from bones.
3. Remove the chicken pieces from the broth and take the meat off the bones.
4. Put these chunks through coarse blade of a food chopper.
5. In a separate pan, cook liver, heart and gizzard and then grind the mixture.
6. In the oil, saute onion and garlic until soft and clear.
7. Further, add chicken and seasonings.
8. Boil the chicken broth.
9. Use the broth along with cornmeal and salt to prepare the mush.
10. Trim and brush shucks for wrapping tamales.
11. Rinse with cold water.
12. In a pan, add shucks and cover with boiling water.
13. Allow it to stand until soft and pliable.
14. Drain them on paper towel.
15. Then, grease them with oil.
16. On each shuck, place a layer of mush and a layer of chicken mixture.
17. Roll alike jelly rolls.
18. Secure each end of shuck with a string cut from corn silk.
19. In a kettle, place tamales on rack over enough water in bottom of kettle to prevent burning.
20. Cover the kettle and steam tamales for about 3 hours over low heat.

SERVING
21. Serve tamaleswith more mush, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
8

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