Chicken Chiles And Cheese Tamales Recipes

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GREEN CHILI, CHICKEN & CHEESE TAMALES



Green Chili, Chicken & Cheese Tamales image

Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.

Provided by Abby Falck

Categories     Mexican

Time 4h

Yield 42-54 tamales, 24 serving(s)

Number Of Ingredients 19

6 ounces corn husks
1 lb cooked chicken meat, shredded
8 ounces canned diced green chiles
10 ounces queso fresco, crumbled
2 jalapeno peppers, diced
1/4 cup fresh cilantro, minced
4 garlic cloves, minced
4 scallions, sliced
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons fresh lime juice
6 cups masa harina
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup lard, room temperature
3 -4 cups low sodium chicken broth

Steps:

  • Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
  • Combine all filling ingredients. Set aside.
  • Combine masa, baking powder, and salt.
  • In a standing mixer, beat the lard until it becomes light and fluffy.
  • Gradually mix in dry ingredients.
  • Slowly add chicken broth just until a soft dough forms.
  • To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
  • Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
  • Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.

QUICK CHICKEN-AND-CHEESE TAMALES



Quick Chicken-And-Cheese Tamales image

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008"

Provided by Manami

Categories     Whole Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup vegetable shortening, softened (3 ounces)
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 lb sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped fresh cilantro
2 scallions, finely chopped
hot sauce, for serving

Steps:

  • In a food processor, pulse the masa harina with the baking powder and salt.
  • Add the water and pulse to moisten the masa harina.
  • Add the vegetable shortening in clumps and drizzle with the chicken stock.
  • Process until smooth and evenly blended, scraping the side of the bowl occasionally.
  • Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  • Tear twelve 12-inch-square sheets of plastic wrap.
  • Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
  • With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
  • Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
  • Repeat to form the remaining tamales.
  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
  • Steam over 2 inches of boiling water for 25 minutes.
  • Let the tamales cool slightly, then carefully transfer them to a large platter:
  • Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
  • Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Nutrition Facts : Calories 375.4, Fat 25, SaturatedFat 9.2, Cholesterol 20.4, Sodium 574.1, Carbohydrate 30.5, Fiber 0.2, Sugar 0.5, Protein 8.9

CHEESE WITH ROASTED CHILE TAMALES



Cheese with Roasted Chile Tamales image

My mom came up with this tangy cheese-filled tamale. It's one of the recipes in the cookbook our family published, Muy Bueno: Three Generations of Authentic Mexican Flavor.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado

Provided by Taste of Home

Yield about 5 dozen.

Number Of Ingredients 14

2 pounds lard, divided (Note: if you are using rendered lard, you will need to use less broth)
2 teaspoons baking powder, divided
2 tablespoons salt, divided
5 pounds fresh ground masa (unprepared) for tamales, divided
2 to 3 cups chicken broth, divided
FILLING:
2 tablespoons olive oil
3 tablespoons all-purpose flour
5 cups diced, roasted and peeled Anaheim chiles
1 tablespoon garlic powder
1/2 cup suero (whey) or buttermilk
1-1/2 teaspoons salt
4-1/2 cups shredded asadero, quesadilla or Muenster cheese, divided
About 60 corn husks (ojas)

Steps:

  • MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

Nutrition Facts :

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  • Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales.
  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce.
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