My H-E-B Texas Life Magazine
2boxes (32 oz. each)chicken or vegetable broth,
7c.Hill Country Fare Corn Masa for Tamales,
1 1/4c.canola oil,
2jars (16 oz. each)H-E-B Salsa Verde salsa, pureed,
1H-E-B Rotisserie Chicken,
1Masa: Bring the chicken or vegetable broth to a boil in a large soup pot and remove from heat.
2Using a large 4-quart mixing bowl and electric mixer on Medium speed, combine the corn masa, canola oil, baking powder, heated broth, and 1 1/2 cups of the pureed salsa and mix until masa batter feels like mash potatoes. If you have a small electric mixer, divide the masa recipe in half for easier mixing.
3Filling: Debone and shred rotisserie chicken. Combine shredded chicken with remaining salsa verde.
4Tamale Assembly: Soak corn husks in hot water until soft; about 30 minutes to 1 hour.
5Place 3 Tbsp. of masa mixture on the smooth side of the softened corn husk and spread into a 4x4-inch square (on the square base of husk). Place 2 heaping Tbsp. of chicken filling on the center of each masa. Roll the corn husk lengthwise from right to left. Fold the tamale tail end under and place on tray with folded end on bottom.
6When 2 dozen tamales are completed, cover and place in refrigerator. When all tamales are made, you can either place them into gallon zipper bags to freeze or you can steam them.
7Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fill steamer pot with 2 cups of water or amount recommended by manufacturer. Place tamales, open end up, in steamer basket and arrange so that the steamer basket is full. (Don't crowd as tamales will expand).
8Cover tamales with leftover shucks to retain steam. Bring water in steamer pot to a boil, cover and reduce heat to Medium Low. Cook tamales for 60 minutes or until masa pulls away from shuck and is cooked.
No Nutritional Information Available