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