Quick Chicken-And-Cheese Tamales

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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