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 complete peeled tomatoes, undrained, and coarsely chopped 1 (7 ounce) can chipotle chiles in adobo sauce 1/2 cup water 1 (three pound) broiler-fryer chicken, cut up two teaspoon salt 1 cup lard or vegetable shortening (at space temperature) 3 cups Masa Harina 1 3/4 to two cups warm chicken stock or broth Boiling water
Place corn husks in large pot; add extremely hot water to cover. Prime husks with plate and heavy jar to keep submerged. Let stand at the least 3 hours or overnight.
Heat two tablespoons lard or vegetable shortening inside a deep skillet over medium heat till hot. Add onion and sesame seeds; saut until onion is soft and seeds are golden, about four 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 higher heat to boiling; minimize heat to low. Simmer, covered, until chicken is quite tender, about 1 hour. Get rid of chicken with tongs to plate; let stand till cool adequate to handle.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till lowered to three cups, eight to 10 minute. Transfer to blender container; process till smooth.
Get rid of and discard skin and bones from chicken; cut into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub each husk below running water to remove any silk and debris. Drain effectively; pat dry. Wrap in towel to keep pliable.
Beat 1 cup lard or vegetable shortening in huge mixer bowl till light and fluffy, five to ten minutes. Beat in Masa Harina, 1/4 cup at a time; beat till completely blended. Beat in remaining 1 teaspoon salt. Gradually beat in stock, using just as much as is needed to kind dough that just holds with each other.
For each tamale, spread heaping tablespoon dough in center of 1 corn husk to kind 3-inch square. Best with about 2 teaspoons tomato mixture and four to six chicken cubes. Fold correct, then left edges of husk more than filling. Fold wide end of husk over filled area; 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. Spot steamer basket over three to four inches boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 minutes.
Get rid of 1 tamale from center of basket and very carefully unwrap; if dough pulls simply away from husk, it's carried out. If necessary, steam five or 10 minutes longer and test once more. Serve tamales hot.
Place corn husks in large pot; add extremely hot water to cover. Prime husks with plate and heavy jar to keep submerged. Let stand at the least 3 hours or overnight.
Heat two tablespoons lard or vegetable shortening inside a deep skillet over medium heat till hot. Add onion and sesame seeds; saut until onion is soft and seeds are golden, about four 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 higher heat to boiling; minimize heat to low. Simmer, covered, until chicken is quite tender, about 1 hour. Get rid of chicken with tongs to plate; let stand till cool adequate to handle.
Skim and discard fat from tomato mixture; cook over medium-high heat, stirring occasionally, till lowered to three cups, eight to 10 minute. Transfer to blender container; process till smooth.
Get rid of and discard skin and bones from chicken; cut into 3/8- to 1/2-inch cubes. Drain corn husks; rinse and rub each husk below running water to remove any silk and debris. Drain effectively; pat dry. Wrap in towel to keep pliable.
Beat 1 cup lard or vegetable shortening in huge mixer bowl till light and fluffy, five to ten minutes. Beat in Masa Harina, 1/4 cup at a time; beat till completely blended. Beat in remaining 1 teaspoon salt. Gradually beat in stock, using just as much as is needed to kind dough that just holds with each other.
Find out more about baked chicken recipe
Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Spot steamer basket over three to four inches boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 minutes.
Get rid of 1 tamale from center of basket and very carefully unwrap; if dough pulls simply away from husk, it's carried out. If necessary, steam five or 10 minutes longer and test once more. Serve tamales hot.
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