CHICKEN TAMALES
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 20 tamales.
Number Of Ingredients 18
Steps:
- Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.
EASY ONE DISH CHICKEN TAMALES
I love Tamales, but don't like all the work involved. This recipe is quick, easy and tastes just like Chicken Tamales. My whole family loves it. Hope yours does too. :)
Provided by Cassandra Webb
Categories Casseroles
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400*. Grease an 11x15 in baking dish.
- 2. Put sweet corn and the creamed corn a small blender or chopper, and blend until smooth.
- 3. In a large bowl, combine the corn, muffin mix, eggs, milk, chili powder and 1 cup of the cheese. Pour into prepared baking dish. Bake at 400* for about 20 min.
- 4. Remove from oven and pierce casserole with a knife or fork in several places, spread about half of the enchilada sauce over the corn bread base. Scatter chicken over the top, then pour the rest of the sauce over the chicken.
- 5. Sprinkle with the remaining cheese; Bake for an additional 20-25 min.
- 6. Allow to cool for about 10 min then cut and serve with sour cream and lime wedges.
EASY CHICKEN TAMALE PIE
All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
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