Chicken Tamales - Tamales de Pollo

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

Chef LaLa teaches cooking class in Chicago 4/17

I will be in Chicago 4/17, Limited seating cooking class at Treasure Island only $25. Quick. easy. healthy. delicious. http://tifoods.com/cooking_school/classes/?class=chef_lala

Tuesday, April 17 - 7:00pm-9:00pm

$25.00 per seat

Only 35 seats left

Location: Clybourn Store

Class Description

Chef LaLa's menu will feature the following:

Sopa Seca

Mexican Pizza

Orange Chipotle Pork Chops

Madras vegetables

Steak Fajitas

Tequila Lime Baked Chicken

Enchiladas Verdes Suizas

Chipotle Roasted Potatoes

Clams Boracho Verde

Huevos Divorciados

Carne asada tacos

Guacamole

The World of Mexican Flavors, Brought Home to Spice up Your Everyday Meals!!

Instructor

Chef LaLa

CHEF LALA

Chef’s bio:

A classically-trained chef, certified nutritionist and sought-after spokeswoman who runs her own high-end catering business, SAVOR!, in Los Angeles, Chef LaLa regularly doles out her savvy solutions for better living at conferences worldwide and on international and national television, including NBC’s TODAY! show, Martha Stewart, Dr. Oz, Univision and CNN en Español, and as an expert on America Now.  Chef LaLa is a cook book author, and a celebrity in her own right--she is now appearing as the Chef Consultant on UNIVISION's hit reality TV series called "Dale Con Ganas!" (Spanish language version of "The Biggest Loser").

Company bio:

Chef LaLa brings authentic Latin home cooking to your kitchen with the recent launch of her CHEF LALA HOMEMADE line of all natural, easy-to-use sauces, marinades and oils, now available in Chicago exclusively at Treasure Island.   Her recipes for these products are from her family’s traditions — make them part of your family’s traditions for healthy and flavorful meals in your home.

Chef LaLa cooks with Tony Tantillo on CBS

Nice and slow Tony. Photo of on the set filming with Tony Tantillo in NY CBS.

 

Conchita Pasta Soup

This is a soup that always reminds me of a rainy day and mom. She used to make this for us all the time...and once in a while I'll drop by my parents home and love that they still make it for my son Maddox, he calls it "sopita"

3 cups of Shell Pasta (conchitas)

1 cup Chef LaLa Homemade Tomato Serrano Sauce

4 cups Chicken Stock

1 cup can corn

Place all ingredients in a saucepan, cover and simmer on low for 20 minutes or until pasta is tender.

Dress up your Rotisserie Chicken

Heat one bottle of Chef LaLa Tomatillo Jalapeno sauce and pour over a rotisserie chicken (store bought works great) for Latin-Inspired meal.

Smokey Green Beans

For a nice smokey taste (kid of like bacon) saute you greens beans in Chef LaLa Homemade Chipotle Flavored Oil.

Today Show video: Poblano Pepper, sweet potato and corn soup

Turkey tips by Chef LaLa

A Thanksgiving menu generally consists of the traditional turkey, stuffing, mashed potatoes, cranberry sauce and corn. Although this is a fine menu to serve to your guests, you may want to add a few additional Latin inspired items or change up your recipes like adding mango salsa to your cranberry sauce to spice up your menu. Turkey is great for all year end celebrations. I like to place my turkey in the pan breast side don for the first 3/4 of the cooking time so that the natural juices drip down into the breast ,and then flip it over for the last 1/4 time turning up the heat by around 50 degrees. When cooking, I love natural, lots of flavor and easy solutions, so I prepare my turkeys with my Chef LaLa Homemade Orange Chipotle Marinade. The citrus in orange acts as a natural tenderizer and the natural sugars in the orange caramelize the skin adding a beautiful color and crispy texture without having to add a lot of extra fat. Also, The smokiness from the chipotle pepper compliments the bold flavor of turkey. The drippings from the turkey are amazing when you add a bit of cornstarch, your family and guest will be delighted with a spicy twist on gravy.