Rotisserie Chicken Tamales

Prep Time:
90 minutes
Cook Time:
60 minutes
6 dozen

Tia Lety's Kitchen



4chicken bouillon cubes or 2 qt. H-E-B Chicken Broth,

7c.Hill Country Fare Corn Masa Flour for Tamales,

1 1/4c.Hill Country Fare Canola Oil,

2tsp.Hill Country Fare Baking Powder,

2H-E-B Rotisserie Chickens,

2jars (16 oz. each)H-E-B Salsa Verde,


1Soak cornhusks in hot water until soft. Combine bouillon cubes with 2 quarts boiling water, stir until dissolved, and set mixture aside.

2Blend corn masa, canola oil, baking powder and chicken broth with an electric mixer until it feels like mashed potatoes. Set aside.

3Remove skin and bones from rotisserie chickens and shred with fingers. Place in large Cocinaware bowl, add salsa verde, and toss to coat.

4TAMALE ASSEMBLY: Place 3 Tablespoons masa mixture on smooth side of a softened cornhusk and spread into a 4x4-inch square (on the square base of husk). Place two heaping Tablespoons shredded chicken mixture down the center of the masa. Roll cornhusk lengthwise from right to left. Fold the tamale tail end under and place on a tray with folded end on bottom.

5STEAMING TAMALES: Fill Cocinaware Stockpot Steamer Pot with 2 cups water or amount recommended 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 to retain steam. Bring water to a boil, cover and reduce heat to medium low. Cook for 60 minutes or until masa pulls away from shuck and is cooked.

Nutritional Information

No Nutritional Information Available

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