Nutrition Facts

Serving Size 57 g

(Approx. 72 Servings)

Amount Per Serving

Calories	90	Calories From Fat	45

% Daily Value*

Total Fat 5 g	8%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 150 mg	6%

Total Carbohydrate 11 g	4%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	1 g

Vitamin A 0%	•	Iron 0%

Vitamin C 2%	•	Calcium 0%

*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.

Green Chili Chicken Tamales

Prep Time

1 h 30 m

Cook Time

1 hour

Total Time

2 h 30 m

Serves

72 People

Ingredients

Recipe makes 72 Servings

64 Oz Central Market Organics Vegetable Broth

7 cup(s) corn masa

1 1/2 cup(s) canola oil

2 Tsp baking powder

32 Oz salsa verde

1 H-E-B Rotisserie Chicken

2 corn husks

Check All

Uncheck All

Add to list

Instructions

For the masa, bring the vegetable broth to a boil in a large soup pot and remove from heat.

Using a large 4-quart mixing bowl and electric mixer on medium speed, combine the corn masa, canola oil, baking powder, heated broth and 1 1/2 cups of the pureed salsa and mix until masa batter feels like mash potatoes.

For the filling, remove chicken from bone and shred. Combine shredded chicken with remaining salsa verde.

Soak corn husks in hot water until soft; 30-60 minutes.

Place 3 tablespoon of masa mixture on the smooth side of the softened corn husk and spread into a 4 x 4-inch square.

Place 2 heaping tablespoons of chicken filling in the center of each masa.

Roll the corn husk lengthwise from right to left. Fold the tamale tail end under and place on tray with folded end on bottom.

When all tamales are made, you can either place them into gallon zipper bags to freeze or you can steam them.

To steam tamales, use a vegetable steamer pot or electric steamer.

Fill steamer pot with 2 cups of water or amount recommended by manufacturer.

Place tamales, open end up, in steamer basket and arrange so that the steamer basket is full.

Cover tamales with leftover shucks to retain steam.

Bring water in steamer pot to a boil, cover and reduce heat to medium low.

Cook tamales for 60 minutes or until masa pulls away from shuck and is cooked.

Source:

My H-E-B Texas Life Magazine