60 to 70 dried corn husks
2 tbsps lard or vegetable shortening
1 cup carefully chopped whitened onion
1/4 cup sesame seed products
1/2 teaspoon ground cinnamon
1 clove garlic clove, minced
1 (1 pound) can whole peeled tomato plants,
undrained, and coarsely chopped
1 (7 ounce) can chipotle chiles in adobo sauce
1/2 cup water
1 (3 pound) broiler-fryer chicken, chop up
2 teaspoon salt
1 cup lard or vegetable shortening (at
3 cups Masa Harina
1 3/4 to two cups warm chicken stock or broth
Place corn husks in large pot add very warm water to pay for. Top husks with plate and high jar to help keep immersed. Let stand a minimum of 3 hrs or overnight.
Warmth 2 tbsps lard or vegetable shortening inside a deep skillet over medium warmth until hot. Add onion and sesame seed products saut until onion is soft and seed products are golden, about 4 minute. Stir in cinnamon and garlic clove add tomato plants, chiles and 1/2 cup water. Add chicken to skillet sprinkle with 1 teaspoon salt. Warmth over high warmth to boiling reduce warmth to low. Simmer, covered, until chicken is extremely tender, about one hour. Remove chicken with tongs to plate let stand until awesome enough to deal with.
Skim and discard body fat from tomato mixture prepare over medium-high warmth, stirring from time to time, until reduced to three cups, eight to ten minute. Transfer to blender container process until smooth.
Remove and discard skin and bones from chicken reduce 3/8- to at least oneOr2-inch cubes. Drain corn husks rinse and rub each husk under flowing water to get rid of any silk and debris. Drain well pat dry. Wrap in towel to help keep pliable.
Beat 1 cup lard or vegetable shortening in large mixer bowl until light and fluffy, five to ten minutes. Beat in Masa Harina, 1/4 cup at any given time beat until completely combined. Beat in remaining 1 teaspoon salt. Progressively beat available, using as much out of the box required to form dough that simply holds together.
For every tamale, spread heaping tablespoon dough in center of just one corn husk to create 3-inch square. Top about 2 teaspoons tomato mixture and four to six chicken cubes. Fold right, then left edges of husk over filling. Fold wide finish of husk over filled area fold pointed finish over and tuck into center of folded wide finish. Turn tamale seam side lower. Make 50 tamales in most.
Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides lower. Cover tamales with kitchen towel. Place steamer basket over three or four inches boiling water cover with lid. Adjust warmth to keep gentle boil. Steam tamales about 40 minutes.
Remove 1 tamale from center of basket and thoroughly unwrap if dough pulls easily from husk, to control your emotions. If required, steam five or ten minutes longer and test again. Serve tamales hot.
Copyright (c) 2013 Alex Jacob
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