Pulled Chicken And Corn Tamales Food

CHICKEN TAMALES

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

CHICKEN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

PULLED CHICKEN AND CORN TAMALES

Steps:

• Soak corn husks in water for 24 hours.
• Preheat oven to 425 degrees. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Puree spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
• Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
• Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; saute, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
• Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
• Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
• Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
• Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
• Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.

GREEN TAMALES WITH CHICKEN

Steps:

• Soak corn husks in hot water 30 min. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan. Remove from heat. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.
• Assemble tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.
• Place tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.

EASY GREEN CHILE CHICKEN TAMALES

Steps:

• Add masa harina to a large mixing bowl and pour the water over it. Stir to combine - it will appear dry, that's okay. Let rest 15 minutes to hydrate.
• In the meantime, add dried corn husks to a large mixing bowl and cover with room temperature water. Set something on top to submerge them (such as a small skillet). Let soak at least 15 minutes and up to 30 minutes.
• In the meantime, heat a pot, Dutch oven, or large rimmed skillet over medium heat. Once hot, add oil, onion, and garlic. Season with a healthy pinch of salt and sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
• Add green chiles and masa harina and stir to coat. Cook for 1 minute. Then add shredded chicken and stir.
• Add broth a little at a time until a saucy mixture is achieved. It shouldn't appear dry, nor should it be soupy (see photo). Cook over medium heat for 5-8 minutes (the broth will reduce - add more as needed). Stir occasionally. Then taste and adjust flavor as needed, adding more salt to taste. Turn off heat and set aside to cool slightly.
• To the soaked masa mixture add salt, baking powder, and avocado oil and stir. Then add broth (warm or room temperature for best results) a little at a time until a thick paste is achieved. It shouldn't be liquidy or crumbly (see photo). Be sure to stir well so it's fully combined. Set aside.
• Remove corn husks from water and pat dry. Then take one husk in your non-dominant hand (or place on a flat, clean surface) with the wider edge toward you (narrow end away from you). Add 2 - 2 ½ Tbsp masa in the center near the bottom (closest end toward you), then use the back of a spoon to spread the mixture from the bottom 1/3 center of the husk to the right edge (see photo). A semi-thin layer is ideal (not too thin, not too thick).
• Then add 1 ½ Tbsp of the green chile chicken filling to the center of the masa. Fold the right edge of the corn husk over the chicken filling (toward the masa's left edge) and tuck right where the masa ends on the left. Then continue rolling until the husk's seams meet. Next, fold the narrow edge of corn husk tightly toward the opposite side of where the seams meet and set in a loaf pan or dish that will keep your tamales upright (see photo). Continue until you have used all your masa mixture and filling (as recipe is written, ~26 tamales).
• To a large pot or Dutch oven, add a steamer basket. Fill a pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible (see photo).
• Turn the heat to high, then once boiling, reduce heat to low, cover, and simmer to steam the tamales for 1 hour.
• Once cooked, remove the lid and let steam escape. Then they're ready to enjoy! Top with desired garnishes. We loved guacamole, hot sauce, diced red onion, and a little dairy-free yogurt (Culina plain).
• Store cooled tamales covered in the refrigerator up to 4-5 days. Reheat in the microwave or in a cast iron skillet on the stovetop until hot.
• Or, to freeze, let tamales cool, then add to a parchment-lined baking sheet and arrange in a single layer. Freeze until firm, then transfer to a well-sealed container where they should keep for at least 1 month, oftentimes longer. To cook from frozen, either let thaw then heat in the microwave or a cast iron skillet on the stovetop until hot, or microwave for 1 minute, remove husk, then continue heating in the microwave or in a cast iron skillet on the stovetop until hot.

TAMALES

Steps:

• Soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6".
• For the Filling:.
• cut pork in 3" chunks and boil in water for about 45 minutes or until tender.
• RESERVE THE STOCK.
• remove any excess fat. shred pork (like making pulled pork for bbq).
• In mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales.
• For the Corn Shells:.
• work the shortening into the corn meal by hand or mixer. Add salt, then the stock, mixing well. The resulting paste will be thick.
• when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable.
• with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick.
• spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.).
• Now here's where you will need to practice a bit:.
• when rolling up the tamale don't roll the corn shuck up inside of the masa.
• the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll.
• when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed).
• Tie the ends of the shuck closed and set aside.
• repeat till all the ingredients are used.
• place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack).
• steam over boiling water for 1 hour.
• sauce can be made with any left over stock.

CHICKEN TAMALES WITH SALSA VERDE RECIPE

Steps:

• First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
• Press the husks into the water to ensure they're completely covered.
• Soak the husks for 20 minutes, drain and set aside to dry.
• Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
• Slice and dice the garlic.
• Cut the chicken breast into 1-inch chunks.
• Heat a pot over medium-high heat and pour in the olive oil.
• Add the onions and cook over medium heat, stirring occasionally.
• Add salt, then the garlic and cook until onions are soft.
• Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
• Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
• Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
• Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
• Set aside the chicken and onions for the filling.
• Slice and quarter the tomatillos.
• Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
• Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
• Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
• Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
• Pour the drained vegetables into your blender and blend until smooth.
• Pour the shredded chicken into a large bowl and add the onions.
• Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
• Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
• Beat until light and fluffy.
• Pour the baking powder into the bowl with the shortening.
• Then add the corn flour.
• Sprinkle in 1 tablespoon of salt and mix until combined.
• Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
• Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
• Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
• Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
• Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
• Take your corn husks and cut straight across the top or bottom edge.
• When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
• Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
• Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
• Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
• Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
• Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
• Place your folded tamale in a plate and repeat with the remaining corn husks.
• Add a few cups of water to a steamer pot and heat until the water is hot.
• Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
• You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
• Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
• Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
• Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• In a medium size bowl, add the masa, half of the cheese, cumin, and smoked paprika.
• Mix in the green salsa, milk and egg.
• Then add the green olives and corn. Mix until well combined and soft sticky dough develops.
• Pour the mixture into a 13″ x 9″ x 2″ casserole dish coated with cooking spray. Spread evenly with a spatula.
• Bake for 15-20 minutes until the tamale crust is set. It should be firm across the top (not sticky), but not necessarily cooked all the way through.
• Remove from the oven. Then pierce the entire crust with a fork.
• Pour the salsa over the top, spread the shredded chicken evenly and then top with the remaining cheese.
• Return to the oven and bake for 15 minutes, or until the cheese melts.
• Remove from the oven and let cool for 5 minutes before serving.

GREEN CHILE AND CHICKEN TAMALES

Steps:

• Gather the ingredients.
• Let the chicken cool and then use forks or your fingers to shred it.
• Add the shredded chicken and the diced chiles to a large bowl. Add the green chile sauce, queso fresco, sour cream, cumin, chili powder, and salt. Mix well and set aside.
• Gather the ingredients.
• Remove any debris or corn silk from the corn husks.
• Separate the larger whole husks from the smaller bits and pieces. Use the larger husks for wrapping and save the smaller ones for tying.
• Place the husks in a large bowl and cover with warm water. Put a plate, bowl, or heavy skillet on top of the husks to keep them submerged. Let soak until flexible and softened, 30 minutes to 1 hour.
• Remove the husks from the water and pat dry. Place in a covered dish or a large plastic bag to prevent them from drying out.
• Gather the ingredients.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the masa harina and warm water until combined.
• Let the mixture sit to let the masa soften, about 20 minutes. Mix on low speed, scraping down the bowl occasionally, until a dough forms.
• Gradually sprinkle in the onion powder, chili powder, cumin, and salt as you continue to mix.
• In a medium bowl, stir the lard until soft and light, about 3 minutes.
• Add the lard to the dough a little at a time while continuing to mix on low until well combined.
• The mixture should be the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
• Gather the ingredients.
• Use the larger husks for the tamales. Use the smaller or broken husks to create ties by cutting or tearing them into 1/4 inch-wide strips.
• When looking at the husks for wrapping, notice the shape. They have a narrow end, a broad end, and two long sides. Lay the husk on a flat surface with the narrow end at the bottom.
• Depending on the size of the husk, spoon 1 to 2 tablespoons of dough on the husk placing it toward the top. Do not overfill.
• Use the back of a spoon to spread the dough onto the husk, leaving a border of about 4-inches from the narrow end and about 2- inches from the top.
• Spread the dough to the edge of one of the long sides, leaving a 2-inch border on the opposite long side. Try to keep the dough about 1/4-inch thick.
• Spread a couple of spoonfuls of filling down the center of the dough, leaving at least a 1-inch border of dough around all sides.
• Make a package by fold the long empty side (the side with no masa) over, slightly overlapping the opposite side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Use the narrow strips to tie across the middle of the tamale to hold the flaps down.
• Set tamales upright in a tamale steamer, a large pot fitted with a strainer insert, or something similar. The key is to have a small amount of boiling water on the bottom of the pot and a strainer of some sort to keep the tamales from touching the water.
• Cover the pot and steam for about 90 minutes, or until the masa feels firm, looks smooth, and comes away from the husk cleanly (you can take one tamale out to test). Check the water level in the pot occasionally and replenish the water if needed. Let the tamales cool for 1 hour before taking them out of the steamer to allow the masa to firm up before serving.

CORN, GREEN CHILE, AND CHEESE TAMALES

Steps:

• Gather the ingredients.
• In a large bowl, place the corn kernels and the diced chile peppers.
• Add the shredded queso fresco cheese, cream cheese, chili powder, 1 teaspoon of the cumin, and 1/2 teaspoon of the salt.
• Use a large spoon to mix the ingredients thoroughly.
• Once the filling is made, cover with plastic wrap and store in the fridge.
• Go through the corn husks, removing any debris. Separate the larger usable pieces from the smaller bits and pieces.
• Place all the usable husks-whole leaves, without tears-into a large bowl and cover them with warm water. Place a heavy item on top of the husks to keep them submerged.
• Allow husks to soak for at least 1 hour or until they have rehydrated and become pliable.
• Remove the husks from the water and pat dry.
• Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales; the smaller ones can be used for ties or patches.
• In a mixing bowl combine the masa harina and warm water. Stir a couple of times in a gentle mix and let the it sit for about 20 minutes to let the masa soften.
• Vigorously stir the mixture with a wooden spoon or with an electric mixer on low speed until a dough forms. You can also use your hands, in the traditional way, to mix well and ensure there are no dry bits of corn flour left without mixing.
• Add the chile pepper and onion powder. Sprinkle the remaining cumin and remaining salt over the dough as you mix it.
• In a separate bowl, whip the lard with a hand or electric whisk for about 3 minutes or until fluffy.
• Slowly and patiently add the whipped lard to the dough, mixing well until the mixture is combined and uniform. The masa should be similar in consistency to peanut butter-dense but malleable-and, most importantly, not sticky. Add more masa harina or liquid as necessary until you can press the dough with your open hand, remove it, and not have dough in your palm.
• Lay a big hydrated husk on a flat surface.
• Spoon on 1 to 2 tablespoons of dough, depending on the size of the husk.
• Using the back of a metal spoon, spread the dough onto the husk, keeping it at an approximately 1/4-inch thickness. Leave a space of about 4 inches from the narrow end of the husk and a space of about 2 inches from the other end. Spread the dough up to the edge of one of the long sides and 2 inches away from the other long side.
• Spread a couple of spoonfuls of filling down the center of the dough with a putty knife or an offset spatula, leaving at least 1 inch of dough around each side.
• Locate the long side with a 2-inch space with no masa. Fold that end over, slightly overlapping the other side so the edges of the dough meet.
• Wrap an extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Cut or tear long 1/4-inch-wide strips using some of the smaller husks. Tie these strips across the middle of each tamale to hold the flaps down.
• Repeat the process until you're out of masa and filling.
• Before you start the cooking process, check that all the tamales are tightly tied and that there are no large tears or cuts in the husks. If so, use smaller husks to cover the tears up, like a patch, and tie again.
• Set tamales upright in a steamer and steam for 90 minutes. Although there are tamale steamers on the market, you can steam them without one by boiling a small amount of water in a large pot and placing a colander or mesh on top, always keeping the tamales away from the water. Cover the colander with the unused husks and place the tamales on top.
• Boil water in a kettle to add to the bottom pot if necessary.
• Once cooked, let tamales cool in the steamer for 1 hour before serving. This time allows the masa to firm up.
• Traditionally, tamales are served with the husk. But if you are new to tamales and find them messy, simply unwrap and serve on a plate.
• Serve with pico de gallo, and avocado slices.
• Enjoy!