Chicken Tamales 60 to 70 dried corn husks Hot water 2 tablespoons lard or vegetable shortening 1 cup finely chopped white onion 1/4 cup sesame seeds 1/2 teaspoon ground cinnamon 1 clove garlic, minced 1 (1 pound) can entire peeled tomatoes, undrained, and coarsely chopped 1 (7 ounce) can chipotle chiles in adobo sauce 1/2 cup water 1 (3 pound) broiler-fryer chicken, cut up 2 teaspoon salt 1 cup lard or vegetable shortening (at space temperature) 3 cups Masa Harina 1 3/4 to 2 cups warm chicken stock or broth Boiling water
Spot corn husks in massive pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand a minimum of three hours or overnight.
Heat two tablespoons lard or vegetable shortening in a deep skillet over medium heat till hot. Add onion and sesame seeds; saut till onion is soft and seeds are golden, about 4 minute. Stir in cinnamon and garlic; add tomatoes, chiles and 1/2 cup water. Add chicken to skillet; sprinkle with 1 teaspoon salt. Heat more than high heat to boiling; minimize heat to low. Simmer, covered, till chicken is quite tender, about 1 hour. Eliminate chicken with tongs to plate; let stand till cool adequate to deal with.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till decreased to three cups, 8 to ten minute. Transfer to blender container; approach until smooth.
Eliminate and discard skin and bones from chicken; reduce into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub every husk beneath operating water to take away any silk and debris. Drain nicely; pat dry. Wrap in towel to maintain pliable.
Beat 1 cup lard or vegetable shortening in large mixer bowl till light and fluffy, 5 to ten minutes. Beat in Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Beat in remaining 1 teaspoon salt. Progressively beat in stock, employing just as much as is necessary to form dough that just holds collectively.
For each and every tamale, spread heaping tablespoon dough in center of 1 corn husk to type 3-inch square. Prime with about 2 teaspoons tomato mixture and 4 to 6 chicken cubes. Fold proper, then left edges of husk over filling. Fold wide end of husk more than filled region; fold pointed finish over and tuck into center of folded wide end. Turn tamale seam side down. Make 50 tamales in all.
Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Location steamer basket more than three to 4 inches boiling water; cover with lid. Adjust heat to keep gentle boil. Steam tamales about 40 minutes.
Eliminate 1 tamale from center of basket and cautiously unwrap; if dough pulls very easily away from husk, it's completed. If essential, steam 5 or ten minutes longer and test again. Serve tamales hot.
Spot corn husks in massive pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand a minimum of three hours or overnight.
Heat two tablespoons lard or vegetable shortening in a deep skillet over medium heat till hot. Add onion and sesame seeds; saut till onion is soft and seeds are golden, about 4 minute. Stir in cinnamon and garlic; add tomatoes, chiles and 1/2 cup water. Add chicken to skillet; sprinkle with 1 teaspoon salt. Heat more than high heat to boiling; minimize heat to low. Simmer, covered, till chicken is quite tender, about 1 hour. Eliminate chicken with tongs to plate; let stand till cool adequate to deal with.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till decreased to three cups, 8 to ten minute. Transfer to blender container; approach until smooth.
Eliminate and discard skin and bones from chicken; reduce into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub every husk beneath operating water to take away any silk and debris. Drain nicely; pat dry. Wrap in towel to maintain pliable.
Beat 1 cup lard or vegetable shortening in large mixer bowl till light and fluffy, 5 to ten minutes. Beat in Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Beat in remaining 1 teaspoon salt. Progressively beat in stock, employing just as much as is necessary to form dough that just holds collectively.
For each and every tamale, spread heaping tablespoon dough in center of 1 corn husk to type 3-inch square. Prime with about 2 teaspoons tomato mixture and 4 to 6 chicken cubes. Fold proper, then left edges of husk over filling. Fold wide end of husk more than filled region; fold pointed finish over and tuck into center of folded wide end. Turn tamale seam side down. Make 50 tamales in all.
Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Location steamer basket more than three to 4 inches boiling water; cover with lid. Adjust heat to keep gentle boil. Steam tamales about 40 minutes.
Eliminate 1 tamale from center of basket and cautiously unwrap; if dough pulls very easily away from husk, it's completed. If essential, steam 5 or ten minutes longer and test again. Serve tamales hot.
About the Author:
When you have a need for more useful info on the grilled chicken recipes and chicken breast recipes, please look at our website http://www.grilledchickenrecipes.net right now.
No comments:
Post a Comment