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Tamales

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Ingredients/Components

pkg - 1 oz
salt - 1/2 Tbsp
water - 3 c
cooking oil - 3/4 c
cumin - 2 Tbsp
each pkg - 2 oz
prepared masa - 1 pkg
chicken skinless and boneless - 5 lb

How to make tamales:

Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes. While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender. Add water, salt and cumin; blend until smooth. Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes. Soak corn husks for about 15 minutes; spread masa evenly over the larger husks. Fill with about a tablespoon of however much it will hold. Tear 1/2 inch strips of wet husks and use to tie up rolled tamales. Steam for 45 minutes. Makes 2 to 3 dozen.

Recipe categories: Lunch/snacks, Main dish, Chicken wing.

Rating:

3.3

Average rating: 3.3, total votes: 6

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