Mexican Corn and Chicken Tamales

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	281281 cal
pro	12 g12g pro
total fat	11 g11g total fat
sat. fat	3 g3g sat. fat
carb	34 g34g carb
fibre	3 g3g fibre
chol	37 mg37mg chol
sodium	438 mg438mg sodium
% RDI:	-
calcium	99 calcium
iron	3131 iron
vit A	1515 vit A
vit C	1313 vit C
folate	1414 folate

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Corn husk-wrapped bundles of masa (ground hominy corn dough) stuffed with savoury chicken and chili sauce is a favourite in Latin America. You'll find corn husks, peppers and masa harina in Latin American stores. In corn season, use the outer husks of 12 large corn cobs — just skip the soaking step.

Ingredients

5 5bundles dried corn_husks, (4 oz/125 g)
4 dried ancho peppers 4 4dried ancho pepperancho peppers or pasilla chiles
1 lb boneless skinless chicken thighs 1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
1 tsp ground cumin 1 1tsp tspground cumin
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (19 oz/540 mL) tomatoes 1 1can can(19 oz/540 mL) tomatotomatoes
2/3 cup fresh corn kernels 2/3 2/3cup cupfresh corn kernelfresh corn kernels
Dough:
3-1/4 cups masa harina 3-1/4 3-1/4cups cupsmasa harina
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1/3 cup softened lard 1/3 1/3cup cupsoftened lard or butter or olive oil
2/3 cup chicken stock 2/3 2/3cup cupchicken stock

Preparation

In large bowl, soak corn husks in water for 12 hours; drain and pat dry. Then tear off 24 strips lengthwise from corn husks to use as ties.

In skillet, toast peppers over medium heat until pliable, about 3 minutes per side; let cool. Break open and discard seeds; cut off and discard stems. With rolling pin, crush peppers; set aside.

Dough: Meanwhile, in bowl, mix together masa harina, salt and 2 cups (500 mL) water to make stiff dough. Place plastic wrap directly on surface; let stand for 1 hour. Using electric mixer, beat in lard; beat in stock, in 2 additions, until smooth. Set aside.

Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In large saucepan, heat oil over medium-high heat; brown chicken in batches. Transfer to plate. Drain fat from pan; fry onion, garlic, cumin, salt and pepper over medium heat until softened, about 3 minutes.

Add crushed peppers and tomatoes, breaking up with potato masher. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until most of the liquid is evaporated, about 1 hour. Add corn; let cool for 30 minutes.

Overlap long edges of husks to make twelve 8-inch (20 cm) squares.

Spread each square with 1/3 cup (75 mL) of the dough, leaving 2-inch (5 cm) border. Spoon 1/4 cup (50 mL) of the chicken mixture over dough, leaving 1/2-inch (1 cm) border. Bring up husks around filling so edges of dough meet. Bring husk borders together; fold to one side. Tie ends with strips. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place steamer rack in Dutch oven; line with any leftover husks or foil. Layer tamales on rack. Pour in enough water to come just under tamales. Cover and bring to simmer over medium heat; steam, refilling to maintain level, until husks easily peel away from dough, about 1-1/4 hours. Let stand for 5 minutes before serving.

Source : Canadian Living Magazine: August 2004