QUICK CHICKEN AND CHEESE TAMALES
These are so easy to make. I love tamales but didn't want the hassle of making them, but this is a great recipe. I like green chili cheese tamales and am going to make them next time as this time I had a leftover rotisserie chicken to use.
Provided by Elaine Laskowski
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
- 2. 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 the scallions.
- 3. Tear twelve 12" 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" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
- 4. Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" 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 with the hot sauce.
- 5. MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.
QUICK CHICKEN-AND-CHEESE TAMALES
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
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
GREEN CHILI, CHICKEN & CHEESE TAMALES
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
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.
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- In the KitchenAid® Stand Mixer with the wire whip attachment, whip shortening or lard for about 20 minutes on medium-high speed until fluffy peaks form — similar to frosting or a meringue.
- In a separate bowl, whisk together broth, baking powder, salt and sazón or annatto. Working in batches, slowly pour broth into KitchenAid® Stand Mixer stainless steel bowl with the whipped shortening or lard and whip until it incorporates into the fat.
- Once broth is incorporated, switch out the wire whip for the flat beater attachment. Add corn flour cup by cup into the whipped lard and broth mixture.
- Boil or bake the chicken until it is cooked through. The chicken is done when a meat thermometer inserted into the center reaches 165 degrees F.
- To prepare the green chile sauce, place tomatillos, chiles, and onion in a large pot and cover with water. Bring to a boil and reduce heat and cook for 20 minutes until soft.
- In a large saucepan, warm blended green chile sauce over medium heat. Add shredded chicken and simmer for 10 minutes. Remove from heat and allow to cool about 5 to 10 minutes.
- Roll out a 9x9 inch sheet of aluminum foil on a flat surface. Take about 2 tablespoons of masa in the center of the foil and, using a putty knife, spread thinly downwards almost to the edge, leaving a border.
- Fill the bottom of the pot with a steamer insert with about 2 inches of water that reaches the bottom of the insert. Crumple a large sheet of foil to form a 3-inch diameter ball.
- To check doneness, remove a tamale from the pot. When cool enough to handle, unwrap: If dough sticks to the wrapper or foil, rewrap and return to the pot to steam for about 5 more minutes.
- When done, remove tamales from the pot and let rest for 5 to 10 minutes. To serve, place unwrapped tamales on a plate and drizzle with green chile.
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