I know make tamales! My family really likes this recipe and it is not too hard.
I found this recipe on line at: PlateOnline.com. It is by Chef Charlie Baggs of Chicago.
The raw ingredients assembled and ready to go. The lime is not mentioned in the recipe. I used inside the chicken when I roasted it.
I planned on having a picture of the roasted chicken but someone snuck into my house and ate the crisp skin off the roasted chicken while I was here by myself! I am still trying to find out who did this!
All that is left now is too enjoy.
Please note that you can produce 1/2 the masa recipe and it will come out just about right.
GREEN CHILE CHICKEN TAMALES
Yield: 24 tamales
Tomatillos, husked, rinsed 12 each, medium
Jalapeños, seeds removed, minced 2 each or 1/4 C
Garlic cloves, minced 4 each or 1 TBS
Corn oil 1 1/2 TBS
Chicken stock 2 C
Chicken, roasted, shredded 6 C
Cilantro, chopped 2/3 C
Kosher salt 1 TBS
Freshly ground black pepper 1/2 tsp
Masa batter 3 C
Sugar as needed
1. Preheat broiler. Place tomatillos on baking sheet and broil on all sides until soft and charred; set aside until cool enough to handle. Purée roasted tomatillos with jalapeños, garlic and any tomatillo juices from baking sheet.
2. In a large saucepan over medium-high heat, heat oil for about 1 minute; add purée and cook for 5 minutes, stirring occasionally. Add chicken stock and reduce until sauce coats spoon, about 8 minutes. Mix in shredded chicken and cilantro. Add salt and pepper to taste. If filling is too sour, add a pinch of sugar to taste.
3. Drain cornhusks. Tear 2 cornhusks into 24- by 1/4-inch strips; set aside for tying the tamales. Place 1 cornhusk on work surface with tapered end down. Moisten fingers in water to prevent sticking; form 1/4-cup masa batter into a rectangle in the center, leaving a 1-inch border on bottom and sides. This will produce a rectangle approximately 4 x 2 inches. Spread 2 tablespoons chicken filling on top of the masa. Bring in both sides of the cornhusk and wrap around to form a cylinder to completely surround the filling. Bring up bottom tapered end and tie closed with 1 cornhusk strip. The top will remain open. Make sure they are not tied too tightly; the tamales need room to expand. Repeat with remaining ingredients.
4. Set up a vegetable steamer in a large pot with 2 inches water. Stand tamales on sealed end. Cover and steam for 60 minutes. Tamales are done when cornhusk easily pulls away from masa.
Yield: 48 Tamales
1 1/3 c Lard, chilled
2 t Kosher salt
1 ½ t baking powder
6 c Maseca ( see note)
3 c chicken broth
With an electric mixer at medium speed, beat lard, salt and baking powder until well incorporated, about 1 minute.
Reduce speed and add maseca in thirds, scraping down bowl and bearing between additions.
Add chicken broth and beat until batter resembles soft cooking dough batter.
Cover with a damp towel if not using right away.
Note: Maseca is a dry, instant masa mix.
Hope you enjoy.
Until next time
Happy eating and cooking
Chef Leslie Bartosh