Saffron Chicken and Sausage Tamales with Cilantro Cream

Name: Saffron Chicken and Sausage Tamales with Cilantro Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 24 dried corn husks; 118 milliliters fat-free, less-sodium chicken broth; 118 milliliters finely chopped fresh cilantro; 4 garlic cloves, minced; 1 teaspoons hot sauce; 1 Tbsp fresh lemon juice; 1 liters Basic Masa Dough; 473 milliliters chopped onion; 85 grams 1/2 cup diced smoked pork sausage (about; 532 milliliters shredded roasted chicken breast; 0 teaspoons saffron threads; 177 milliliters fat-free sour cream; 473 milliliters hot water

Saffron Chicken and Sausage Tamales with Cilantro Cream is a gluten free main course. This recipe serves 12. One portion of this dish contains roughly 14g of protein, 7g of fat, and a total of 262 calories. Head to the store and pick up cream, garlic cloves, cilantro, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.

Instructions

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add sausage to pan; saut 2 minutes or until browned.

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Sausage

Equipment you will use

Frying Pan

Add onion; saut 2 minutes.

Ingredients you will need

Onion

Add garlic; saut 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Ingredients you will need

Whole Chicken

Saffron

Garlic

Broth

Preheat oven to 45

Equipment you will use

Oven

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under.

Ingredients you will need

Whole Chicken

Tamales

Dough

Corn

Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel.

Ingredients you will need

Tamales

Dough

Equipment you will use

Broiler Pan

Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

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Water

Equipment you will use

Broiler Pan

Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.

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Tamales

Water

Let tamales stand 10 minutes.

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Tamales

To prepare cream, combine sour cream and remaining ingredients, stirring well.

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Sour Cream

Cream

Serve with tamales.

Ingredients you will need

Tamales

Equipment

Ingredients

Servings:

dried corn husks 118milliliters

fat-free, less-sodium chicken broth 118milliliters

finely chopped fresh cilantro 4

garlic cloves, minced 1teaspoons

hot sauce 1Tbsp

fresh lemon juice 1liters

Basic Masa Dough 473milliliters

chopped onion 85grams

1/2 cup diced smoked pork sausage (about 532milliliters

shredded roasted chicken breast 0teaspoons

saffron threads 177milliliters

fat-free sour cream 473milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.