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Nutrition Facts
Serving Size 128 g
(Approx. 30 Servings)
Amount Per Serving
Calories 270 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 350 mg 15%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 16 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hatch Chicken Tamales
Prep Time
2 minutes
Cook Time
180 minutes
Total Time
182 minutes
Serves
30  People

Ingredients

Recipe makes 30 Servings

2 corn husks
3 Lb boneless, skinless chicken breasts
16 Oz Central Market Hatch Green Chili/Salsa Verde
4 Lb H-E-B Corn Masa for Tamales
6 Tbsp H-E-B Canola Oil
2 Tsp H-E-B Baking Powder
1/8 Tsp salt
1/8 Tsp pepper
1 cup(s) Mozzarella, shredded
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Instructions

1
Soak corn husks in hot water until soft, about 30 minutes.
2
Cook 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.
3
Using a large bowl and electric mixer on medium speed, blend masa, canola oil, baking powder and 4 cups strained chicken broth. (Always read directions on masa mix to make your desired amount of masa). Beat until masa feels like mashed potatoes. Season to taste with salt and pepper. Cover and set aside.
4
Tamale 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.
5
Steaming 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. Season to taste.

Source:

My H-E-B Texas Life Magazine

 
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