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Nacatamales

Nacatamales recipe
photo by:kraft
ESTA RECETA ES DE LO MEJOR YO HICE ESTOS DELICIOSOS NACATAMALES Y SON DE LO MAS RICO QUE HE PROBADO EN MI VIDA .
posted by
aidegomez
on 12/31/2007
time
prep:
1 hr 30 min
total:
2 hr 30 min
servings
total:
12 (1 tamale each)
Magazine Acquisition

what you need

2
cups  masa harina
3/4
cups  lard or shortening
1
tsp.  CALUMET Baking Powder
1
tsp.  salt
2
cups  warm chicken broth
1/2
lb.  cooked chicken, shredded (about 1-1/2 cups)
1/2
cup  KRAFT Shredded Mozzarella Cheese
1/4
cup  lemon juice
16
 banana leaves, rinsed, cut into 10 inch squares

Make It

MIX masa harina, lard, baking powder and salt in large bowl with wooden spoon until well blended and crumbly. Gradually add just enough chicken broth to make a stiff dough, stirring constantly; set aside. Mix chicken, cheese and lemon juice in medium bowl.

HOLD banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Spread 1/4 cup of the dough into 3-inch square in center of smooth side of banana leaf. Top with about 2 Tbsp. of the chicken mixture. Fold over sides of the leaf and both ends to completely enclose the filling. Repeat to make 12 tamales.

LINE large tamalera with remaining 4 banana leaves. Stack tamales in basket, folded sides down; cover. Adjust heat to maintain a gentle boil. Steam for 1 hour or until tamales pull away from the banana leaves, adding more water to the pot when necessary. Cool slightly before serving.

Kraft Kitchens Tips

Size It Up
Spend time with your family making this special recipe. Then when it comes time to enjoy them, be sure to keep an eye on serving size.
Make-Ahead
Tamales can be assembled, wrapped tightly in foil and stored in the refrigerator for up to 2 days or in the freezer for up to 6 months. Steam as directed.
Special Extra
Serve with your favorite salsa.
K:41200v3E:74638
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