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Main dishes

Green Tamales with Chicken

Green Tamales with Chicken recipe
photo by:kraft
time
prep:
30 min
total:
1 hr 30 min
servings
total:
16 servings
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What You Need

25
large  corn husks, divided
1/3
cup  water
18
 tomatillo husks
3
cups   shredded cooked chicken
1-1/2
cups   green salsa
2
cups  masa harina
1
tsp.  CALUMET Baking Powder
1/2
cup  lard
1-3/4
cups  chicken broth, warmed
16
 fresh epazote leaves
1
pkg.   (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

SOAK corn husks in hot water 30 min. Meanwhile, bring water and tomatillo husks to boil in saucepan. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms a stiff dough.

ASSEMBLE tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.

PLACE tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable.
Cooking Know-How
If you don't have a tamalera, stack tamales in steamer basket in large saucepan or pot filled one-quarter full with water (about 1 qt. water). Make sure the tamales are not in the water. Bring water to boil; cover. Steam 1 hour or until tamales pull away from corn husks, adding more water to saucepan as needed.
Cooking Know-How
To avoid burning bottom of tamalera or pot if it runs out of water, drop in a coin along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to pot.
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