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Rotisserie Chicken Tamales
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Nutrition Facts
Serving Size 86 g
(Approx. 72 Servings)
Amount Per Serving
Calories 150 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 400 mg 17%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 9 g
Vitamin A 0% • Iron 0%
Vitamin C 2% • 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 Tamales
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Prep Time
1 h 30 m
Cook Time
1 hour
Total Time
2 h 30 m
Serves
72  People

Ingredients

Recipe makes 72 Servings

12 Oz Azteca Corn Husks
7 cup(s) Hill Country Fare Corn Masa Mix
1 1/4 cup(s) Hill Country Fare Canola Oil
2 Tsp Hill Country Fare Baking Powder
64 Oz H-E-B Select Ingredients Chicken Broth
2 H-E-B Rotisserie Chicken
32 Oz H-E-B Salsa Verde
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Instructions

1
Soak cornhusks in hot water until soft.
2
Blend corn masa, canola oil, baking powder, and chicken broth with an electric mixer until it feels like mashed potatoes. Set aside
3
Remove skin and bones from rotisserie chickens and shred with fingers. Place in large bowl, add salsa verde, and toss to coat.
4
TAMALE ASSEMBLY: Place 3 Tablespoons masa mixture on smooth side of a softened cornhusk and spread into a 4x4-inch square (on the square base of husk).
5
Place two heaping Tablespoons shredded chicken mixture down the center of the masa. Roll cornhusk lengthwise from right to left. Fold the tamale tail end under and place on a tray with folded end on bottom.
6
STEAMING TAMALES: Fill steamer pot with 2 cups water or amount recommended by manufacturer. Place tamales, open end up, in steamer basket and arrange so steamer basket is full (don't crowd as tamales will expand).
7
Cover tamales with leftover shucks to retain steam. Bring water to a boil, cover, and reduce heat to medium low. Cook for 60 minutes or until masa pulls away from shuck and is cooked.

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