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Hatch Chicken Tamales
Prep Time:
20 minutes
Cook Time:
3 hours
Makes:
5 dozen
Ingredients

2 bags corn husks

3 lb. boneless, skinless chicken breasts

1 jar Central Market Hatch Green Chili/Salsa Verde

4 lb. H-E-B Corn Masa for Tamales

6 Tbsp. H-E-B Canola Oil

2 tsp. H-E-B Baking Powder

• salt and pepper

1 c. mozzarella, shredded

Directions


Soak corn husks in hot water until soft, about 30 minutes.
Cook chicken in 8 cups boiling water until tender. Remove chicken. Str
ain broth and set aside. Shred chicken and combine with Hatch green ch
ili; set aside.
Using a large bowl and electric mixer on medium speed, blend masa, can
ola oil, baking powder and 4 cups strained chicken broth. Beat until m
asa feels like mashed potatoes. Season to taste with salt and pepper.
Cover and set aside.
Tamale Assembly: Place 3 tablespoons masa on smooth side of a softened
corn husk. Spread across the center, 1/4 inch from the flat end of th
e husk. Place 1 to 2 tablespoons chicken mixture down center of masa.
Sprinkle with a teaspoon of mozzarella. Fold both sides in tightly to
overlap and fold the pointed end up to meet the flat end.
Steaming Tamales: Add 2 inches water to a steamer pot. Place tamales o
pen end facing up in the steamer basket. Cover, bring water to a boil,
reduce heat to Low and cook 3 hours or until husk pulls away from the
masa.

Nutritional Information


Calories: 280, Total Fat: 5g, Saturated Fat: 0g, Sodium: 420mg, Carboh
ydrates: 52g, Dietary Fiber: 1g, Protein: 16g

Source


My H-E-B Texas Life Magazine, December 2012