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Chipotle Chicken Tamales In A Hurry



Quick and easy

Quick and easy

Quick and easy

Prep Time:

90 minutes

Cook Time:

60 minutes


6 dozen


2  bags  Corn husks

4  packets  Goya Ham Flavored Concentrate Packets

8  cups  Shredded Turkey

2  H-E-B Deli Rotisserie Chickens, skinned and de-boned

7  cups  Hill Country Fare Corn Masa for Tamales

1 1/4  cups  Hill Country Fare Canola Oil

2  teaspoons  Hill Country Fare Baking Powder

1  pouch (16 oz.)  H-E-B Chipotle Cooking Sauce


Soak cornhusks in hot water until soft (about 30 minutes to 1 hour). Combine the ham flavored packets with 2 quarts boiling water and stir until dissolved; set broth aside.

Using a large mixing bowl and electric mixer on medium speed, blend Hill Country Fare Corn Masa, canola oil, baking powder and the ham broth until masa batter feels like mash potatoes. If you have a small electric mixer, divide the masa recipe in half for easier mixing. Set masa mixture aside.

Shred left over turkey or rotisserie chicken with fingers and place in a large bowl and add the H-E-B Chipotle Cooking Sauce; toss to coat.

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

Steaming 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 (Do not crowd as tamales will expand). Cover 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. Makes: 6 dozen Nutrition Information: One TamaleCalories 100, Protein 4 grams, Fat 5 grams, Saturated Fat .5 grams, Trans Fat 0 grams, Carbohydrates 9 grams, Cholesterol 10 mg, Sodium 150 m
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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