Linda's Chicken Tamales

Here is my chicken tamale recipe. Doug loves these. They are about half the calories as regular tamales, but are really delicious! There is nothing difficult about making these, but it is easier with two people so one can spread the masa on the corn shuck and one can put in the filling and roll the tamale. A third person would be nice, as they could stack them in the big pot for steaming. I usually make them all by myself, though. :o(   Oh, well, it's worth it!

Linda's Chicken Tamales

Filling:
About 4 lbs. chicken breast tenderloins, boiled, chopped or shredded)
2 cans (7 oz. each) Herdez brand salsa verde
Mix the chopped, cooked chicken with the salsa verde.  You can let it marinate for an hour or so, or overnight, but you don't have to.

Masa:
6 cups Maseca Corn Masa Mix
6 cups chicken broth (I use fat free or make my own)
1 cup corn oil
2 1/2 tsp. salt
optional: I add about 2 tablespoons ground cumin
 Mix well.

Soak 1 bag of corn husks in hot water until soft. Drain well. Rinse. I leave mine in the water until I use them, but I rinse them off and dry them on a clean dish towel before spreading the masa on.

To assemble:

It is very hard to see the masa on the husk in the photo since they are the same color. You may need to click on the picture to enlarge it.

Lay a husk down with the cupped side up. Spread the masa in about a 2" x 4" square at one corner (use the wide side of the husk).

Put about 1 1/2 tablespoons chicken mixture across the center of the masa.

Bring the edge of the husk to the edge of the masa.

Continue rolling.

Fold the end up.  When you  place in the steamer, place the open end up.


Place the tamales in a steamer (or a big pot with foil wadded up in the bottom to hold them out of the water). Pour water in the bottom of the pot to provide steam. (You will NOT be filling the pot with water!) I usually place a big wad of aluminum foil or a large canning jar in the center of the pot if I don't have enough tamales to fill it completely. You don't want the tamales to fall over. Keep the open end upright.
Steam about an hour. It could take a little longer if the masa or filling is very wet. Test doneness by taking out a tamale and cooling slightly. If it will release easily from the husk, it is done. 
Serve with a little more of the Salsa Verde. These freeze well. This recipe makes about 5 dozen tamales.