Fiesta Tamales

Name: Fiesta Tamales
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 397 grams can reduced-sodium chicken broth; 1 Tbsp minced chipotle pepper in adobo sauce; 99 grams shredded Colby cheese; 48 dried corn husks; 124 grams frozen corn, thawed; 2 garlic cloves, minced; 5 green onions, sliced; 1 teaspoon ground cumin; 542 grams masa harina; 203 milliliters sliced ripe olives; 1 small onion, chopped; 1 teaspoon dried oregano; 170 grams 1-1/2 cups pepper Jack cheese; 946 grams shredded rotisserie chicken; 325 milliliters salsa; 1 teaspoons salt; 2 envelopes Goya sazon with coriander and annatto

Fiest This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. If you have canolan oil, corn, chipotle pepper in adobo sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. If you like this recipe, you might also like recipes such as Beef, Poblano & Cheese Tamales, Chicken and Vegetarian Tamales With Red Mole Sauce, and Salsa Verde Chicken Tamales.

Instructions

In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazón seasoning and salt; beat until well blended. Cover and refrigerate overnight.

Ingredients you will need

Masa Harina

Seasoning

Onion

Broth

Salsa

Corn

Salt

Cooking Oil

Equipment you will use

Bowl

Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer.

Ingredients you will need

Chipotle Chiles

Oregano

Garlic

Cumin

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally.

Ingredients you will need

Chicken

Broth

For vegetable tamales, drain corn husks and pat dry.

Ingredients you will need

Corn Husks

Vegetable

Tamales

Place a corn husk on a work surface with the small end pointing away from you.

Ingredients you will need

Corn

Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges.

Ingredients you will need

Dough

Sprinkle olives and cheeses down the center.

Ingredients you will need

Olives

Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale.

Ingredients you will need

Chicken

Tamales

Dough

Corn

Line a large steamer basket with four corn husks.

Ingredients you will need

Corn Husks

Equipment you will use

Steamer Basket

Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket.

Ingredients you will need

Tamales

Water

Equipment you will use

Dutch Oven

Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan.

Ingredients you will need

Corn Husks

Tamales

Dough

Water

Equipment you will use

Frying Pan

Remove husks before eating.