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Nutrition Facts
Serving Size 98 g
(Approx. 16 Servings)
Amount Per Serving
Calories 160 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4.5 g 23%
Trans Fat 1.0 g
Cholesterol 1 mg 3%
Sodium 340 mg 14%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 0 g
Protein 3 g
Vitamin A 4% • Iron 0%
Vitamin C 30% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken and Poblano Tamales with Cilantro Crema

Prep Time
45 minutes
Cook Time
1 h 50 m
Total Time
2 h 35 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

8 Oz dried corn husks
2 cup(s) hot water
2 chicken flavor bouillon cubes, crushed
2 cup(s) instant corn masa
.6660 cup(s) vegetable shortening
1 Tbsp baking powder
1 1/4 Tsp kosher salt, divided use
3 cup(s) cooked chicken, shredded
7 .6000 fl oz Nestle Media Crema Table Cream, divided use
3 poblano peppers, roasted, peeled, deveined, and finely chopped
1/2 cup(s) cilantro
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Instructions

1
Place corn husks in a large stock pot. Add enough water to cover completely. Bring to a boil over high heat. Remove pan from heat and set a heavy bowl or plate on top to keep husks submerged.
2
Combine 2 cups of hot water with bouillon in a large bowl. Stir until bouillon is completely dissolved.
3
Add corn masa mix to bouillon mixture and mix with a fork to form a wet but not runny dough. Set aside.
4
In a large bowl, add shortening, baking powder, and 1 teaspoon of salt. Using a mixer, beat on medium-high speed for 1 minute or until light and fluffy. Turn speed to medium and continue to beat while slowly adding bouillon-corn masa mixture. Beat for 5 to 7 minutes until light and spongy. Masa is ready when ½ teaspoon of dough floats briefly in cold water. Refrigerate.
5
Combine chicken, ½ cup media crema, and peppers in a large bowl.
6
Drain corn husks. To assemble tamales, spread out one corn husk with the pointed end towards you. Spoon 3 tablespoons of masa in a rectangle on the corn husk, leaving a 1-inch border on the sides. Place 2 tablespoons chicken mixture down the center. Fold one side of the corn husk over the other side; repeat with the other side. Fold up the ends and turn the tamales over to keep them from unfolding.
7
Fill tamale steamer with 2 to 3 inches of water. Place a layer of corn husks in bottom of steamer basket then stand tamales open-end up in the basket. Use extra corn husks to keep tamales in place and to cover them when basket is full.
8
Bring to a boil over high heat then cover with a tight-fitting lid. Reduce heat to medium and cook for 1 ½ to 2 hours, adding water periodically so tamales don’t burn. Tamales are ready when masa doesn't stick to corn husk when unrolled. Let rest for 10 minutes before serving.
9
Place remaining media crema, cilantro and remaining ¼ teaspoon salt in blender; cover. Blend until smooth. Serve at room temperature with the tamales.
10
Sponsored By: Nestlé El MEJOR NIDO
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