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Nutrition Facts
Serving Size 72 g
(Approx. 72 Servings)
Amount Per Serving
Calories 140 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 220 mg 9%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 9 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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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.
Rotisserie Chicken Chipotle Tamales
Prep Time
1 h 30 m
Cook Time
1 hour
Total Time
2 h 30 m
Serves
72  People

Ingredients

Recipe makes 72 Servings

16 Oz Azetca Corn Husks
16 Oz Central Market Organics Natural Chipotle Salsa
7 cup(s) Hill Country Fare Corn Masa Mix
45 Oz H-E-B Reduced Sodium Chicken Broth
1 1/4 cup(s) Hill Country Fare Canola Oil
2 Tsp H-E-B Baking Powder
2 H-E-B Rotisserie Chicken, shredded
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Instructions

1
Soak corn husks in hot water 30 minutes.
2
Process salsa to a smooth texture, then set aside.
3
Using a large mixing bowl and electric mixer on medium speed, blend masa, chicken broth, 2 cups of blended salsa, canola oil and baking powder until batter feels like mash potatoes; set aside.
4
Combine chicken with remaining salsa in a large bowl, and keep chilled.
5
For tamale assembly, drain corn husks, and place in a tray; place 3 tablespoons masa mixture on smooth side of cornhusk, and spread into a small square on base of the husk; place 2 tablespoon shredded chicken down center of masa, and roll tamale lengthwise; fold tamale tail end under, and place on a tray.
6
Fill steamer pot with 3-4 cups water so water does not touch steamer basket; loosely arrange tamales open end up in steamer basket; cover tamales with leftover shucks to retain steam; steam 1 1/2 hours until masa pulls away from shuck.

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