Here is one way I like to make chicken tamales. With the cooler weather in my area and the holiday season, it’s the perfect time for tamale making. I love to give tamales as gifts or make a small batch for dinner. This recipe is simple and I think its a good place to start.
INGREDIENTS
MASA
6 cups Maseca (Regular or Tamal Mix)
6 cups of hot liquid/broth/water mixture
1/2 cup of melted lard or shortening
1 cup chile puree (or to your preference)
salt to taste
*Be sure to keep extra hot water in case masa gets too dry
MEAT FILLING
3 1/2 lbs to 4 lbs boneless skinless chicken thighs
1 tbls bouillon powder (or sub with just salt to taste)
2 tsp garlic powder
2 tsp onion powder
1/2 tsp ground cumin
1 bay leaf
1 tsp black pepper
1 medium onion
3 to 5 cloves of garlic
4.5 quart Slow Cooker
CHILE PUREE
1 1/2 ounce bag of dried Guajillo chiles
2 /3 cup of water
Blender
MY OTHER TAMALE VIDEO
NOTE: Cook time and amount of tamales vary. I made 3 dozen easily with some masa left over. It all depends on your preferred ratio of masa to meat filling and tamale size. I make mine on the thinner masa smaller tamale size.
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
Meow Mix by TituS
Licensed through SoundStripe.com
How to make Tamales
Holiday Recipes
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