Recipe by Manami
Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008"
Top Review by Newmsy
Tasted just like tamales & much easier. Loved them. Next time I might add some more meat, because my husband is a carnivore. We melted more cheese on them & had them with sour cream. They were soooo good! Oh yeah, I cooked them on a steamer tray in my rice cooker. Thank-you.
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 1⁄4 teaspoons kosher salt
- 1 1⁄4 cups cool water
- 1⁄2 cup vegetable shortening, softened (3 ounces)
- 1⁄2 cup chicken stock or 1⁄2 cup low sodium chicken broth
- 2 1⁄2 cups shredded chicken (from 1 rotisserie chicken)
- 1⁄4 lb sharp cheddar cheese, shredded (1 packed cup)
- 1⁄2 cup chopped fresh cilantro
- 2 scallions, finely chopped
- hot sauce, for serving
Directions See How It's Made
- In a food processor, pulse the masa harina with the baking powder and salt.
- Add the water and pulse to moisten the masa harina.
- Add the vegetable shortening in clumps and drizzle with the chicken stock.
- Process until smooth and evenly blended, scraping the side of the bowl occasionally.
- Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
- Tear twelve 12-inch-square sheets of plastic wrap.
- Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
- With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
- Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
- Repeat to form the remaining tamales.
- Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
- Steam over 2 inches of boiling water for 25 minutes.
- Let the tamales cool slightly, then carefully transfer them to a large platter:
- Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
- Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.