Chicken Tamales Recipe

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Ingredients:

Serving

3 fryers
1 bell pepper
1 stalk celery, with tops
1 small onion
1/2 head garlic
1 tsp fresh oregano , packed
1 tsp chopped fresh basil
1 tbsp salt
3 bay leaves
3 lb tomatillos (shells removed )
1 poblano pepper
1 bell pepper
1 medium onion
4 cloves garlic
1 jalapeno pepper
2 tsp each cumin and oregano
pinch ground cloves
salt and pepper
4 cups pinto beans
1 whole onion
1 head garlic
1 tbsp salt
1 cup chopped onion
1 oz chopped garlic
1/4 cup olive oil
1/2 cup flour
1/2 tsp oregano
chile powder
1 1/2 tsp comino ( cumin)

Directions:

Chicken filling:
Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour.
When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.
TOMATILLO SAUCE:
Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside.
Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes.
BEAN FILLING FOR TAMALES:
In a large stock pot, cover beans with water. Add onion, head of garlic and salt. Boil until done, drain, reserving liquid. Mash beans and set aside.
Mince 1 cup onion, 1-ounce garlic and saute in 1/4 cup of oil. When onion is clear add flour constantly mixing with whisk until golden. Add mashed beans with a conservative amount of liquid from beans. Add chile powder, oregano, comino. Add salt if needed. Taste again.
MASA: 6 pounds masa 1 1/2 tablespoons baking powder 1 3/4 tablespoons salt 1 tablespoon sugar 1 tablespoon comino, (cumin) 2 1/2 pounds of lard or vegetable shortening 7 ounces water or chicken broth
Corn husks
Mix all ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth. To check readiness, drop a small amount of masa in a glass filled with water. If masa floats, it's ready. Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk. Covering half the length of each husk. Fill with tamale filling and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer. Tamaleras as a rule come equipped with rack and lid. Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp kitchen towel. The bottom of the pot is filled with hot water being careful not to cover the rack. The rack is covered with tamale husks that were left over from the ones used for the tamales. The vegetable steamer is placed over the husks bottom side up to give a dome effect. The tamales are placed open and up, side by side around the dome. Continue this process with about 2 dozen tamales. As the pot begins to fill up the tamales can be placed flat on top of each other. Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid. The lid should fit well enough as to keep the steam in the pot. Bring to rapid boil, reduce heat, steam for 30 minutes. To test doneness, open husk. Tamale should be firm. Masa should not adhere to the husk. When cooked remove all tamales. Ready to eat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1035.83 Kcal (4337 kJ)
Calories from fat	314.66 Kcal
		% Daily Value*
Total Fat	34.96g	54%
Cholesterol	196.5mg	66%
Sodium	6154.46mg	256%
Potassium	2767.29mg	59%
Total Carbs	150.58g	50%
Sugars	31.57g	126%
Dietary Fiber	36.53g	146%
Protein	46.26g	93%
Vitamin C	168.5mg	281%
Vitamin A	4.2mg	141%
Iron	48.8mg	271%
Calcium	412.5mg	41%

Amount Per 100 g
Calories	82.45 Kcal (345 kJ)
Calories from fat	25.05 Kcal
		% Daily Value*
Total Fat	2.78g	54%
Cholesterol	15.64mg	66%
Sodium	489.89mg	256%
Potassium	220.27mg	59%
Total Carbs	11.99g	50%
Sugars	2.51g	126%
Dietary Fiber	2.91g	146%
Protein	3.68g	93%
Vitamin C	13.4mg	281%
Vitamin A	0.3mg	141%
Iron	3.9mg	271%
Calcium	32.8mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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