Chicken Tamales

Chicken Tamales

  • Preparation 40 min
  • Cooking 45 min
  • Servings 6
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Ingredients

  • Corn Husk

    • 6 ears corn, leaves intact
    • 6 squares aluminum foil, about 30 cm (12-inch)
  • Corn Filling

    • 560 ml (2 ¼ cups) corn flour
    • 7.5 ml (1 ½ tsp) baking soda
    • 5 ml (1 tsp) salt
    • 10 ml (2 tsp) chili powder
    • 125 ml (½ cup) cold butter, cut into cubes
    • 180 ml (¾ cup) chicken broth
  • Chicken Filling

    • 2 Cubanel peppers
    • 1 small onion, finely chopped
    • 2 cloves garlic, chopped
    • 15 ml (1 tbsp) butter
    • 1 tomato, diced
    • 750 ml (3 cups) shredded cooked chicken
    • 60 ml (¼ cup) chopped fresh cilantro
    • Salt and pepper

Preparation

  • Corn Husk

  • Corn Filling

  • Chicken Filling

  • Assembly

Personal Note