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 quarts
, stir until dissolved, and set mixture aside.
Blend corn masa, canola oil, baking powder and chicken broth with an electric mixer until
it feels like mashed potatoes. Set aside.
Remove skin and bones from rotisserie chickens and shred with fingers. Place
in large Coci
naware bowl, add salsa verde, and toss to coat.
TAMALE ASSEMBLY: Place 3 Tablespoons masa mixture on smooth side of a softened cornhusk an
d spread into a 4x4-inch square (on the square base of husk). Place two heaping Tablespoon
s shredded chicken mixture down the center of the masa. Roll
cornhusk lengthwise from righ
t to left. Fold the tamale tail end under and place on a tray with folded end on bottom.
STEAMING TAMALES: Fill Cocinaware Stockpot Steamer Pot with 2 cups water or amount recomme
nded by manufacturer. Place tamales, open end up, in steamer basket and arrange so steamer
basket is full (don't crowd as tamales will expand). Cover tamales with leftover shucks t
o retain steam. Bring water to a boil, cover and reduce heat to medium low. Cook for 60 mi
nutes or until masa pulls away from
shuck and is cooked.
No Nutritional Information Available
Tia Lety's Kitchen