March 12, 2013

Hatch Chicken Tamales

We made these tonight, I've checked and rechecked the ingredients and instructions. 5 hours later they are just coming out of the pot, though some of them still need to cook a bit more. I need to do more research and figure this out. But they taste amazing!!!! I found this recipe in the My HEB Texas Life magazine that you can get for free at the store.

2 bags corn husks
3# boneless, skinless chicken breasts
1 16oz jar Central Market Hatch Green Chili/Salsa Verde
4# H-E-B corn masa for tamales
6 tbsp H-E-B canola oil
2 tsp baking powder
salt and pepper
2 cups mozzarella, shredded

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. 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.

Nutritional Information:
Calories: 280, Total Fat: 5g, Saturated Fat: 0g, Sodium: 420mg, Carbohydrates: 52g, Dietary Fiber: 1g, Protein: 16g
Source: My H-E-B Texas Life Magazine, December 2012

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