I first learned about tamales a few months ago. Tamales are steamed corn dough that is often filled with meat or other things. The tamales are usually wrapped in corn husks when they are steamed. When I came across the tamales corn was not in season so I bookmarked the page to come back to later. Now that corn is in season I got a chance to try them.
I decided to go with a shredded chicken filling and I though that I would add the corn from the cobs. So I used the corns husks in addition to their the kernels and I used a corn flour for the dough. The corn kernels added a nice sweetness to the heat of the shredded chicken. Of course one of my favorite herbs, cilantro was also in the shredded chicken mix. The tamales turned out pretty good. I topped them with some salsa. You could also have them with sour cream, cheese, etc.
Tamales with Shredded Chicken and Corn Filling
- 1/2 cup vegetable shortening (or corn oil)
- 1 cup maseca (corn flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup warm water (or stock)
- 1 cup texmex shredded chicken with corn
- 4 large corn husks
- Beat the shortening until it is fluffy.
- Add the maseca, baking powder, salt and water and mix it until it has a dough like consistency.
- Take a spoonful of the dough and flatten it out.
- Place a spoonful of the shredded chicken in the middle and wrap the dough around it.
- Wrap the dough in a corn husk and place it in the steamer standing up.
- Steam the tamales for an hour. The dough should be firm and it should not stick to the husk when done.