Chicken Tamales
Tamales de Pollo
8 ounces corn husks
1 (3½- to 4-pound) whole chicken
1 onion, halved
2 cloves garlic
3 quarts water
1 tablespoon dried oregano
2 tablespoons canola
or vegetable oil
1 clove garlic, minced
1 medium potato, thickly sliced
1 large carrot, thickly sliced
1 cup green peas
4 ounces tomato paste
½ tablespoon salt
½ tablespoon black pepper
½ tablespoon garlic powder
1 cup canned Anaheim chiles,
roasted
3 pounds prepared tamale masa
1. Soak husks in large bowl filled with warm water 2 hours. Carefully separate
when softened and lay on a towel to dry.
2. Cook chicken, half of onion, garlic, water and oregano in large pot, covered,
over medium heat 30 minutes. Remove chicken; cool. Shred into medium-sized
pieces. Reserve broth.
3. Heat oil in large skillet over medium heat. Cook and stir onions and garlic 3
minutes. Add potato and carrot; cook 4 minutes. Add shredded chicken, peas,
tomato paste, reserved broth, salt, pepper and garlic powder. Cover; simmer 10
minutes. Add chiles; stir to combine. Remove from heat. Uncover and cool.
4. Spoon prepared masa into center of husk. Add small amount of filling in
center and bring sides together, folding to enclose filling. Twist ends of tamale
and secure with small strip of husk.
5. Place in steamer. Cover with tight-fitting lid and steam 1 hour, adding water
as needed. Tamales are ready when masa pulls away from husks.
Makes 3 dozen tamales
Per Serving: 250 calories, 9.6g fat (1.2g saturated, 4.7g monounsaturated, 3g polyunsaturated),
21mg cholesterol, 179mg sodium, 31.7g carbohydrate (5.6g dietary fiber), 10g protein
Tamales de Pollo
8 ounces corn husks
1 (3½- to 4-pound) whole chicken
1 onion, halved
2 cloves garlic
3 quarts water
1 tablespoon dried oregano
2 tablespoons canola
or vegetable oil
1 clove garlic, minced
1 medium potato, thickly sliced
1 large carrot, thickly sliced
1 cup green peas
4 ounces tomato paste
½ tablespoon salt
½ tablespoon black pepper
½ tablespoon garlic powder
1 cup canned Anaheim chiles,
roasted
3 pounds prepared tamale masa
1. Soak husks in large bowl filled with warm water 2 hours. Carefully separate
when softened and lay on a towel to dry.
2. Cook chicken, half of onion, garlic, water and oregano in large pot, covered,
over medium heat 30 minutes. Remove chicken; cool. Shred into medium-sized
pieces. Reserve broth.
3. Heat oil in large skillet over medium heat. Cook and stir onions and garlic 3
minutes. Add potato and carrot; cook 4 minutes. Add shredded chicken, peas,
tomato paste, reserved broth, salt, pepper and garlic powder. Cover; simmer 10
minutes. Add chiles; stir to combine. Remove from heat. Uncover and cool.
4. Spoon prepared masa into center of husk. Add small amount of filling in
center and bring sides together, folding to enclose filling. Twist ends of tamale
and secure with small strip of husk.
5. Place in steamer. Cover with tight-fitting lid and steam 1 hour, adding water
as needed. Tamales are ready when masa pulls away from husks.
Makes 3 dozen tamales
Per Serving: 250 calories, 9.6g fat (1.2g saturated, 4.7g monounsaturated, 3g polyunsaturated),
21mg cholesterol, 179mg sodium, 31.7g carbohydrate (5.6g dietary fiber), 10g protein
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