Nutritional Info

Nutrition Facts

Serving Size 1 (496g)

Calories 2149
Calories from Fat 1124 (52%)
Amount Per Serving %DIV
Total Fat 124.9g 192%
Saturated Fat 13.5g 68%
Monounsaturated Fat 84.1g
Polyunsaturated Fat 27.3g
Trans Fat 0.0g
Cholesterol 11.3mg 4%
Sodium 231.2mg 10%
Potassium 1500.7mg 32%
Total Carbohydrate 218.1g 73%
Dietary Fiber 22g 88%
Sugars 165g
Protein 43.8g 88%

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Recipe Description
These Christmas Classic have become more than that, we amke them at leat 4 times a a year as they have become a family favorite.
Prep time
1 hr 30 min
Cook time
1 hr 30 min
Ready In
3 hr

Ingredients

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Serves To:USMetric
1   salt (optional)
1/4 Cup(c)  dry white wine or nonalcoholic white wine
2 Tablespoon(T)  chopped fresh cilantro
2 Pound(lb)  finely chopped boneless, skinless chicken breast
1/4 Teaspoon(t)  ground cinnamon
1/4 Teaspoon(t)  dried oregano
1/4 Teaspoon(t)  ground cumin
1 Clove(clv)  garlic, minced
2   jalapeno chile peppers, seeded and minced (wear plastic gloves when handling)
1/4   red bell pepper, finely chopped
1/2   small onion, finely chopped
1 Tablespoon(T)  olive oil ( filling )
3 Tablespoon(T)  lard or shortening, at room temperature
1 Cup(c)  chicken stock
1 Cup(c)  hot water
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  salt
2 Cup(c)  masa harina
1/4 Cup(c)  corn kernels
24   dried corn husks

Preparation

To make the masa: Place the corn husks in a large bowl and cover with cold water. Let soak for 2 hours.

Meanwhile, puree the corn kernels in a food processor or blender.

In a large bowl and using a wooden spoon, combine the masa harina, salt, and baking powder.

Gradually add the hot water, stock or broth, pureed corn, and lard or shortening.

Stir vigorously for 5 to 15 minutes, or until the dough is moist and pliable but not sticky. The consistency should resemble that of clay.

(The longer you beat, the more air will be incorporated into the dough, making lighter-tasting tamales. Alternatively, you can make the dough in a standing mixer fitted with a paddle or dough hook. Beat the dough at high speed for 15 minutes.)

To make the filling: Heat the oil in a nonstick skillet over medium heat.

Add the onions, bell peppers, chile peppers, garlic, cumin, oregano, and cinnamon. Cook for 3 minutes, or until the vegetables are soft but not brown.

Stir in the chicken or turkey and cilantro. Cook, stirring often, for 3 minutes, or until the chicken or turkey is cooked through.

Add the wine and cook for 5 minutes, or until all the liquid has been absorbed. Season with salt, if desired.

To assemble: Place 1 of the corn husks flat on a work surface, tapered end toward you. Mound 3 heaping tablespoons of the masa mixture in the center of the top half of the corn husk. (The mound should be oblong and run the length of the corn husk.)

Make a shallow groove the length of the corn mixture. Place a spoonful of the filling mixture in the groove.

Pinch the sides of the groove together to encase the filling. Fold the tapered half of the corn husk over the top to enclose the filling.

Lay another corn husk flat on the work surface, tapered end away from you. Place the first husk in the center of the bottom half of the second husk.

Fold the tapered end over the bottom to encase the tamale. Tie the bundle into a neat rectangle, using strips of corn husk or string. Repeat to use the remaining corn husks and filling.

Insert a steamer basket into a large pot. Add 1" of water and bring to a simmer over medium heat.

Stack the tamales to the basket, cover, and simmer for 1 hour and 30 minutes, or until the dough is set and comes away easily from the corn husks when tested. Remove the string before serving.

Additional notes

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