Authentic Chicken Tamales

• Gluten free

• Meat

  • 2 lb Chicken breast

• Produce

  • 1 Ancho chile pepper
  • 1/2 cup Cilantro, fresh
  • 30 Corn husks, dried
  • 2 Garlic cloves, large
  • 1 lb Tomatoes, small

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 4 cups Masa harina
  • 10 oz Vegetable shortening

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

Found on sofabfood.com

Description

Ingredients

• 30 dried corn husks
• For the Chicken Filling:
• 2 lb chicken breast, boiled and shredded
• 1 lb small tomatoes, diced
• 1 ancho chile pepper, stem and seeds removed
• 2 large garlic cloves, peeled
• 1½ tbsp olive oil
• 2 cups low sodium chicken broth
• ½ cup fresh cilantro, chopped
• For the Batter:
• 10 oz vegetable shortening
• 1½ tsp baking powder
• 4 cups masa harina
• 1 cup low sodium chicken broth

Directions

• Submerge the husks in hot water, weight with a plate to keep them from floating up, and let them soak for 1-2 hours until they are pliable.
• For the Filling:
• In a food processor or blender, blend the diced tomatoes, ancho chile pepper, and garlic to a smooth purée.
• In a medium-sized saucepan, heat the oil, add the purée and heat and stir until noticeably darker, about 5-6 minutes.
• Add 2 cups of chicken broth to the purée and stir and heat until thickened, about 10 minutes.
• Stir in the shredded chicken and cilantro just to mix, remove from heat, and set aside.
• For the Batter:
• With an electric mixer on medium-high speed, mix the vegetable shortening with the baking powder until light in texture, about 1 minute. (You can do this by hand, but it will take much longer.)
• Slowly mix in the masa harina and beat on medium-low until blended.
• Add in 1 cup of low sodium chicken broth and beat to dough consistency. Tip: Test the dough by placing ½ teaspoon in cold water. If it floats, your tamales will be nice and tender.
• Prepare the Tamales:
• Lay out 24 of the largest, most pliable husks, and pat them dry with a towel.
• Spread ¼ cup of batter onto husk into a 4 square. Youll have about a ¾ to 1 border on the sides.
• Spoon 2 tablespoons of the chicken filling along the center of the batter.
• Pick up the 2 long sides of the corn husk and bring them together, causing the batter to surround the filling.
• Roll up the narrow end of the husk to form the tamale, leaving the top open, and tie with a loose piece of husk to keep closed if necessary.
• Repeat with remaining husks, dough, and filling.
• Cook the Tamales:
• Set a steamer basket in a large pot filled with 1 to 2 inches of water.
• Arrange the tamales standing up in the steamer, folded-side down.
• Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour.
• Remove from the steamer and let cool slightly before unwrapping.