Rotisserie Chicken Chipotle Tamales In A Hurry
2 bags Corn Husks
16 oz H-E-B Chipotle Salsa Picante
7 cups Hill Country Fare Corn Masa for Tamales
45 oz Hill Country Fare Chicken Broth
1 1/4 cup Hill Country Fare Canola Oil
2 tsp Hill Country Fare Baking Power
2 Deli Rotisserie Chickens
Soak corn husks in hot water for 30 minutes. Process Chipotle salsa picante to a smooth te
xture; set aside.
Using a large mixing bowl and electric mixer on medium speed, blend Hill Country Fare Corn
Masa, chicken broth, 2 cups of the blended chipotle salsa, canola oil and baking powder u
ntil masa batter feels like mash potatoes. Divide the masa recipe in half for easier mixin
g. Set masa mixture aside.
Remove chicken from bone and shred. Combine chicken with the remaining chipotle salsa in a
large bowl; toss to coat and keep chilled.
Tamale Assembly: Drain the corn husks and place in a tray. Place 3 Tablespoons masa mixtur
e on the smooth side of cornhusk and spread into a 4x4-inch square on base of the husk. Pl
ace two tablespoon of shredded chicken down center of the masa and roll the tamale lengthw
ise. Fold the tamale tail end under and place on a tray. When all tamales are made, either
place them in gallon zipper bags to freeze or steam them.
Steaming Tamales: Fill steamer pot with 3-4 cups of water so water does not touch the stea
mer basket. Loosely arrange tamales open end up in steamer basket. Cover tamales with left
over shucks to retain steam. Steam tamales for 1 1/2 hours or until masa pulls away from s
No Nutritional Information Available