Rotisserie Chicken Tamales
2 bags cornhusks
4 chicken bouillon cubes or 2 qt. H-E-B Chicken Broth
7 c. Hill Country Fare Corn Masa Flour for Tamales
1 1/4 c. Hill Country Fare Canola Oil
2 tsp. Hill Country Fare Baking Powder
2 H-E-B Rotisserie Chickens
2 jars (16 oz. each) H-E-B Salsa Verde
Soak cornhusks in hot water until soft. Combine bouillon cubes with 2
boiling water, stir until dissolved, and set mixture aside.
Blend corn masa, canola oil, baking powder and chicken broth with an e
lectric mixer until it feels like mashed potatoes. Set aside.
Remove skin and bones from rotisserie chickens and shred with fingers.
in large Cocinaware bowl, add salsa verde, and toss to coat.
TAMALE ASSEMBLY: Place 3 Tablespoons masa mixture on smooth side of a
softened cornhusk and spread into a 4x4-inch square (on the square bas
e of husk). Place two heaping Tablespoons shredded chicken mixture dow
n the center of the masa. Roll
cornhusk lengthwise from right to left.
Fold the tamale tail end under and place on a tray with folded end on
STEAMING TAMALES: Fill Cocinaware Stockpot Steamer Pot with 2 cups wat
er or amount recommended by manufacturer. Place tamales, open end up,
in steamer basket and arrange so steamer basket is full (don't crowd a
s tamales will expand). Cover tamales with leftover shucks to retain s
team. Bring water to a boil, cover and reduce heat to medium low. Cook
for 60 minutes or until masa pulls away from
shuck and is cooked.
No Nutritional Information Available
Tia Lety's Kitchen