Quick Chicken And Cheese Tamales Recipes

Steps:

• 1. In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
• 2. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and the scallions.
• 3. Tear twelve 12" square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
• 4. Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve with the hot sauce.
• 5. MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.

Steps:

• Pull 1/4-inch strings from reserved husks to wrap tamales or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
• Meanwhile, in large bowl, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed to make soft dough.
• In blender, place all filling ingredients except oil and chicken. Cover; blend until smooth.
• In 3-quart saucepan, heat oil over medium-high heat. Stir in tomato mixture. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens. Drain sauce from filling; reserve to serve over tamales, if desired.
• Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls of dough on each corn husk; slightly spread out making indentation in center with back of spoon. Place about 1 tablespoon filling on center of dough and fold dough around filling. If husks are too small, overlap two corn husks. Fold bottom 1/3 of corn husk over filling; fold sides in towards center. Tie tops with corn husk strings.
• In two 5-quart stockpots or Dutch ovens, place round cooling racks. Pour boiling water almost to top of rack. (Water should not touch tamales.) Place tamales on rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium-low. Simmer gently about 60 minutes or until tamale dough becomes firm. Add water if needed. Let stand uncovered 20 minutes.
• Carefully unfold each tamale by removing string and opening husk. Spoon reserved sauce over each tamale, if desired.

Steps:

• In a food processor, pulse the masa harina with the baking powder and salt.
• Add the water and pulse to moisten the masa harina.
• Add the vegetable shortening in clumps and drizzle with the chicken stock.
• Process until smooth and evenly blended, scraping the side of the bowl occasionally.
• Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
• Tear twelve 12-inch-square sheets of plastic wrap.
• Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
• With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
• Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
• Repeat to form the remaining tamales.
• Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
• Steam over 2 inches of boiling water for 25 minutes.
• Let the tamales cool slightly, then carefully transfer them to a large platter:
• Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
• Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

Steps:

• MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

Steps:

• Soak the corn husks in warm water until soft.
• Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
• Shred the chicken and marinate in the green salsa or tomatillo sauce.
• Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
• Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
• Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
• Place the tamales in a steamer and cook tamales for 35-40 minutes.
• Check every 20 minutes.
• The tamale is cooked when it separates easily from the corn husk.