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I took a quickie tamale class that was fun and got good recipes....


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Joined: Jul 17, 2006

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Posted to Thread #10080 at 6:50 pm on Mar 15, 2008

Be sure when you buy the masa, it is called 'masa preparada". There are two kinds of masas that are 'wet', sold in plastic bags, but the other kind is drier, or denser... something like that. You'll need some type of steamer (see below in instructions). These freeze beautifully.

Chicken Tamales with Red Mole
note: you can substitute boneless pork shoulder for the chicken]

3 lbs. Masa Preparada
3 lbs. chicken thighs, boneless & skinless
2 tbl. oil
1/2 tb. salt
1/4 tbl. black pepper
1 cup chicken broth
12-oz. jar mole cascabel sauce [San Angel is great!]

16 corn husks [soak in water, then drain]

1 jar red mole sauce [again, San Angel]
1 cup chicken broth

1. Preheat oven to 350 deg.

2. Season chicken with salt and pepper [cut pork into bite-sized pieces]. Heat oil in large ovenproof skillet over medium high heat. Brown chicken [or pork] pieces. As pieces brown, remove to a plate. After all are browned, drain excess oil from pan. Return pan to heat and add chicken broth, scraping up browned bits. Add cascabel sauce and stir. Add meat pieces and put pan in oven to finish cooking in the sauce, about 30 minutes.

3. After chicken has cooled, chop into bite-sized pieces. Mix the chopped chicken back with the sauce. Cool.

4. Divide masa into 2 equal parts. Between 2 sheets of plastic, roll one half the masa into a 24" x 6" rectangle. Remove the top piece of plastic and put the cooled chicken and sauce down the center of the rectangle.

5. Using the bottom piece of plastic, roll the masa over the chicken and into a log. Cut into 8 equal pieces and wrap in 8 of the corn husks. [use little strips of corn husks to "tie" up your tamale package and keep it all together]. Repeat with other half of masa and chicken. If you have chicken left over, save it for another time.

6. Prepare steamer: a vegetable steamer place in a covered pan over water, or a bamboo steamer placed in a pan with water will work. Turn heat to medium. Layer in tamales and steam, covered, for 30 minutes or until dough is firm and the husks pull cleanly away from the masa. Add water to pan as it evaporates.

7. Remove tamales from steamer and let cool for 5 minutes.

8. Before serving tamales, heat the red mole sauce with chicken broth in a saucepan. Remove husks from tamales, place on plate, and serve the sauce over the hot tamales.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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