Chicken Tamales

Tamales are a Christmas tradition in Mexico and in Southern California. Several years ago, FishPapa suggested that we learn how to make them ourselves. Here is one of our favorite recipes.

Adapted from the Sunset Mexican Food Cookbook, makes about 30

1 package dried corn husks
1 1/3 cups lard, butter, margarine, or solid shortening
4 cups masa harina
2 teaspoons salt
2 2/3 cups warm water or regular strength beef or chicken broth
2 Tablespoons oil
1 cup chopped onion
2 cups cooked, shredded chicken
1 cup diced green chiles
1 Tablespoon chili powder

Soak corn husks in warm water until pliable. Remove silks or extraneous materials and wash thoroughly. Cover with warm water and soak 2 hours to overnight. Keep damp until used.

Whip lard until fluffy. Blend in masa, salt, and warm water until dough holds together well. Cover with damp cloth and keep cool until ready to use.

Heat oil in large skillet. Add onion and saute until transluscent. Stir in chicken, green chiles, and chili powder. Season with salt and pepper.

For each tamale select a wide, pliable, soaked corn husk. Lay husk flat on the work surface with tip away from you. Spread 2 Tablespoons masa on husk, in a 5×4¬inch rectangle. (Two husks may be overlapped if they are not wide enough). Spoon 2 Tablespoons chicken filling into the center of the masa rectangle. To enclose, fold right side over the center of filling; then fold left side over filling, allowing the plain part of the husk to wrap around tamale. Fold up bottom end over mound of dough-encased filling, then fold down the tip of the husk, wrapping it around the tamale if it is long enough.

Lay tamale fold side down to hold it shut. If necessary, you can tie it with a strip of soaked husk.

Once all tamales are folded, they are ready to steam. Place steamer basket in large kettle. Pour in at least an inch of water. Arrange tamales in basket, folded side down, arranged loosely enough so that steam can circulate freely. Cover kettle and place over medium heat so that water will boil gently. Steam for about 45 minutes to 1 hour. To test for doneness, remove one tamale from the top and one from the center of the stack. Open them; they are done if masa dough is firm, does not stick to the shuck and does not have a raw, doughy taste.

Serve with chile (enchilada) sauce, salsa, and sour cream. We like to eat them with rice and beans and sliced avocado as well.

You can use any filling you want. Last night I used shredded beef, moistened with a little chile (enchilada) sauce. Later this week I’m going to fill them with jack cheese and roasted poblano chiles.

These freeze really well. Cool completely and package in ziploc freezer bags. Label and freeze. To reheat, steam them, unthawed, according to preceding directions for 20 to 30 minutes or until hot through. OR, microwave unthawed tamales on a plate, covered with a wet paper towel for one minute per tamale.