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
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.
Calories: 280, Total Fat: 5g, Saturated Fat: 0g, Sodium: 420mg, Carbohydrates: 52g, Dieta
ry Fiber: 1g, Protein: 16g
My H-E-B Texas Life Magazine, December 2012