Recipe Background
When your normal, old Taco Tuesday won't do and you have some time on your hands, you have to try this authentic, tastes-like-you're-on-the-beaches-of-Mexico, bursting with flavor, One Hot Tamale! The rich corn dough and spicy chicken mixture will make you wonder why you didn't take this delicious dinner trip to the Mexican tropics sooner. Nothing compares to the real deal, and you will want to return again and again. Because... that's One Hot Tamale!
When your normal, old Taco Tuesday won't do and you have some time on your hands, you have to try this authentic, tastes-like-you're-on-the-beaches-of-Mexico, bursting with flavor, One Hot Tamale! The rich corn dough and spicy chicken mixture will make you wonder why you didn't take this delicious dinner trip to the Mexican tropics sooner. Nothing compares to the real deal, and you will want to return again and again. Because... that's One Hot Tamale!
Ingredients
For the tamales:
- 18-20 dried corn husks
- 4 cups white masa harina spooned and leveled
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons salt
- 1 cup corn oil avocado oil, or canola oil
- 2 2/3 cups chicken broth
For the filling:
- 3 cups salsa verde chicken store-bought or homemade, cooked and shredded
- 2 1/2 cups steamed or roasted vegetables
Optional toppings
- chipotle sauce to taste
- pico de gallo to taste
- salsa to taste
- salsa verde to taste
- guacamole to taste
Directions
- In a large stockpot, add the corn husks and completely cover them with warm water, pushing them down to prevent them from floating, then cover the pot with a lid, and soak them until they are soft and pliable, about 40 minutes
- While the husks are soaking, in a large bowl of a stand mixer, combine the masa harina, the baking powder, the cumin, and the salt and mix well.
- Add the corn oil to the masa mixture and beat it on low speed with the paddle attachment until it is combined.
- With mixer on low speed, gradually add the chicken broth to the masa mixture and beat until it is combined.
- Increase mixer speed to medium-high and beat the masa mixture, stopping to scrape down the sides of the bowl as needed, until it is fluffy, about 5-7 minutes. The dough should be soft and spreadable. Add more of the broth if it is too dry. Add more of the masa harina if it is too wet.
- On a cutting board, place 1 of the corn husks with the wide end towards you.
- Use a large cookie scoop to add 1/4 cup of the corn dough to the center of the bottom half of the husk.
- With a spatula, spread the masa out into a square, keeping it on the bottom half of the corn husk and leaving about a 1/2-1-inch border around the side edges.
- In a bowl, combine the salsa verde chicken and the vegetables.
- Add 2 tablespoons of the filling to the center of the masa square and shape it into a rectangular log down the center.
- Form the tamale by folding one long side in towards the center, so the edge covers the filling. Next, fold the other long side in to overlap the first fold. Fold the bottom of the husk up, so it’s folded in half.
- Wrap baking string around the center of each tamale tightly, tying it off with a knot to hold the tamale secure.
- Repeat the tamale filling and tying process with the remaining ingredients.
- In a large stockpot with a steamer basket, add water but do not fill it above the steamer basket.
- Add the tamales upright, so the openings are at the top, into the steamer basket.
- Cover the pot and bring it to a boil.
- Reduce the heat to a simmer, checking occasionally if more water is needed, until you can easily pull the husk away from the tamale and the tamale does not stick to the husk, about 45 minutes.
- Remove husks from the tamales.
- Serve the tamales topped with the chipotle sauce, the pico de gallo, the salsa, the salsa verde, and the guacamole.
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