Hatch Chicken Tamales

Prep Time:
20 minutes
Cook Time:
3 hours
5 dozen

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


2bagscorn husks,

3lb.boneless, skinless chicken breasts,

1jarCentral Market Hatch Green Chili/Salsa Verde,

4lb.H-E-B Corn Masa for Tamales,

6Tbsp.H-E-B Canola Oil,

2 tsp.H-E-B Baking Powder,

•salt and pepper,

1c.mozzarella, shredded,


1Soak corn husks in hot water until soft, about 30 minutes.

2Cook chicken in 8 cups boiling water until tender. Remove chicken. Strain broth and set aside. Shred chicken and combine with Hatch green chili; set aside.

3Using a large bowl and electric mixer on medium speed, blend masa, canola oil, baking powder and 4 cups strained chicken broth. Beat until masa feels like mashed potatoes. Season to taste with salt and pepper. Cover and set aside.

4Tamale Assembly: Place 3 tablespoons masa on smooth side of a softened corn husk. Spread across 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 tightly to overlap and fold the pointed end up to meet the flat end.

5Steaming 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, Dietary Fiber: 1g, Protein: 16g

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