2 bags Corn Husks
16 oz H-E-B Chipotle Salsa Picante
7 cups Hill Country Fare Corn Masa for Tamales
45 oz Hill Country Fare Chicken Broth
1 1/4 cup Hill Country Fare Canola Oil
2 tsp Hill Country Fare Baking Power
2 Deli Rotisserie Chickens
Soak corn husks in hot water for 30 minutes. Process Chipotle salsa picante to a smooth texture; set aside.
Using a large mixing bowl and electric mixer on medium speed, blend Hill Country Fare Corn Masa, chicken broth, 2 cups of the blended chipotle salsa, canola oil and baking powder until masa batter feels like mash potatoes. Divide the masa recipe in half for easier mixing. Set masa mixture aside.
Remove chicken from bone and shred. Combine chicken with the remaining chipotle salsa in a large bowl; toss to coat and keep chilled.
Tamale Assembly: Drain the corn husks and place in a tray. Place 3 Tablespoons masa mixture on the smooth side of cornhusk and spread into a 4x4-inch square on base of the husk. Place two tablespoon of shredded chicken down center of the masa and roll the tamale lengthwise. Fold the tamale tail end under and place on a tray. When all tamales are made, either place them in gallon zipper bags to freeze or steam them.
Steaming Tamales: Fill steamer pot with 3-4 cups of water so water does not touch the steamer basket. Loosely arrange tamales open end up in steamer basket. Cover tamales with leftover shucks to retain steam. Steam tamales for 1 1/2 hours or until masa pulls away from shuck.
No Nutritional Information Available
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