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Hatch Chicken Tamales

Prep Time

2 minutes

Cook Time

3 hours

Total Time

3 h 2 m

Serves

30 People

Ingredients

Recipe makes 30 Servings

2 corn husks

3 Lb boneless, skinless chicken breasts

16 Oz Central Market Hatch Green Chili/Salsa Verde

4 Lb H-E-B Corn Masa for Tamales

6 Tbsp H-E-B Canola Oil

2 Tsp H-E-B Baking Powder

1/8 Tsp kosher salt

1/8 Tsp pepper

1 cup(s) Mozzarella, shredded

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Instructions

Soak corn husks in hot water until soft, about 30 minutes.

Cook chicken in 8 cups boiling water until tender. Remove chicken. Strain broth and set aside. Shred chicken and combine with Hatch green chili; set aside.

Using a large bowl and electric mixer on medium speed, blend masa, canola oil, baking powder and 4 cups strained chicken broth. (Always read directions on masa mix to make your desired amount of masa). Beat until masa feels like mashed potatoes. Season to taste with salt and pepper. Cover and set aside.

Tamale Assembly: Place 3 tablespoons masa on smooth side of a softened corn husk. Spread across the center, 1/4 inch from the flat end of the husk. Place 1 to 2 tablespoons chicken mixture down center of masa. Sprinkle with a teaspoon of mozzarella. Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end.

Steaming Tamales: Add 2 inches water to a steamer pot. Place tamales open end facing up in the steamer basket. Cover, bring water to a boil, reduce heat to Low and cook 3 hours or until husk pulls away from the masa. Season to taste.

Source:

My H-E-B Texas Life Magazine

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