Chicken Tamales

Tamales from scratch are rather time consuming, but, oh my, are they so worth it! Absolutely delicious! And you can freeze part of the batch to enjoy at a later time, so you get two dinners out of one cooking session, and I am all about that! Here is the link to the recipe that I found online several years ago: http://www.pastrywiz.com/dailyrecipes/recipes/115.htm. I've made these many times since, and never been disappointed... except for that time I burned up my pot by letting all the water evaporate. lol I didn't know you could burn a hole through a pot, but take it from me, you can. So, check the water level often!

Tamale Filling:

2 lbs. lean, boneless beef or chicken

3 Tbsp vegetable oil

1/4 cup flour

1 1/2 cups water

2 tsp. beef base (or chicken - I've used both)

1 (7-ounce) can green chilies, chopped

4 large cloves garlic, finely minced

1 1/2 tsp. salt

1/2 tsp. dried oregano

2 to 3 tsp ground red chili pepper

1 Tbsp ground chili powder

1 Tbsp ground cumin

1/4 cup tomato sauce

In a large sauce pan, cook meat in water until tender. Cool slightly and shred.

In large skillet, heat oil until hot and add beef or chicken and cook until brown. Add the remaining ingredients in the order given. (I stir in the flour slightly, then add the water. I also add the chilies and garlic at the same time, and mix the spices in one bowl and add together). Cover and simmer for 45 minutes, stirring occasionally.

Soak corn husks in hot water for 30 minutes to make pliable.

Tamale dough (this is the recipe on the website):

1 1/2 cups lard

1 1/2 tsp salt

4 1/2 cups masa harina (corn flour)

2 2/3 cups warm water

This is the recipe I use:

4 cups Maseca

2 1/2 cups water

1 cup vegetable oil

1 Tbsp salt

1/2 to 1 tsp garlic powder

Tamale Dough (again, this is the recipe on the website):

In a large mixing bowl, beat the lard and salt until fluffy. Dissolve masa haring in warm water and add to lard mixture, beating well until all the ingredients are combined.

My recipe:

Put dry ingredients in a bowl. Add oil and water and mix well. Add water and mix until masa is smooth. It can't be wet, but if it's too dry, it won't hold together or spread on the corn husk easily.

How to assemble tamales:

Spread a thin coating of tamale dough over the cornhusk, allowing room at the bottom to turn down.

Spread filling down the center of the dough. Fold the sides of the husk firmly together. Turn up one or both ends.

If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap.

To cook tamales:

Cook tamales in a conventional steamer or blancher. Fill the bottom of the steamer up to the level indicated and bring to a boil. When the steamer is dry you will need to add more water.

Line the steamer with corn husks, covering the bottom and sites. Stack the tamales upright.

Place the tamales firmly but not too tightly, because the husks swell as the dough cooks. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture. Cover with a tight fitting lid.

Steam for about 2 1/2 hours. To test the tamales for doneness, remove one from center of the steamer. The dough should peel away easily from the husks and be completely smooth. The dough should also appear spongy and well cooked throughout.