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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. Strain broth and set as
ide. Shred chicken and combine with Hatch green chili; set aside.
Using a large bowl and electric mixer on medium speed, blend masa, canola oil, baking powd
er and 4 cups strained chicken broth. Beat until masa feels like mashed potatoes. Season t
o taste with salt and pepper. Cover and set aside.
Tamale Assembly: Place 3 tablespoons masa on smooth side of a softened corn husk. Spread a
cross the center, 1/4 inch from the flat end of the husk. Place 1 to 2 tablespoons chicken
mixture down center of masa. Sprinkle with a teaspoon of mozzarella. Fold both sides in t
ightly 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 open 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, Carbohydrates: 52g, Dieta
ry Fiber: 1g, Protein: 16g

Source


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