Chicken Tamales by Sianna Mckenna
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Chicken Tamales by Sianna Mckenna
This delicious recipe was developed by a student of the Food and Finance High School, Sianna Mckenna, for the 2021 Food Education Fest.
For more information, please visit the Food Education Fund's website:
https://www.foodeducationfund.org/
Ingredients
Directions
Soak corn husks in a bowl with hot water and let sit for about 30 minutes until softened.
Make the Masa Dough. In a large bowl, combine masa harina, baking powder, salt and vegetable shortening.
Start mixing this together at low speed.
Note: You will know if the dough is ready to be used if you are able to place a tiny ball of dough in a glass of water. If it floats it is ready, if it sinks to the bottom, beat the dough a bit more until it does float.
Once the dough starts to form together a bit, add one cup at a time of the chicken broth.
Start to mix this at high speed so the dough can turn into a creamier consistency.
Once the dough is completely softened, turn off your mixer and put your dough into a separate bowl to cover with plastic wrap.
While the dough is sitting, set your oven to 350 degrees fahrenheit.
Cut your tomatoes, onions into half and peel your garlic onto a half sheet tray and place in the oven for about 15 to 20 minutes until slightly charred.
Make sure to check your tomatoes, onions and garlic every 5 minutes until you are satisfied.
Once cooked to liking, take the pan out of the oven and cool down to room temperature.
Once cooled slightly, blend it in the electric mixer with about two pinches of salt.
After blended thoroughly, pour out the mixture into a separate bowl, and add salt until the flavor profile is satisfying.
Next, combine your mixture with your pre-cooked chicken until it is fully saturated.
Assemble your Tamales, once the chicken is saturated.
Lay your corn husk down with the glossy side up and wide end facing the top. Scoop about a quarter cup of the mixture onto the top half of the tamale in the center.
Spread out your dough a little less than half way and then add your filling.
Fold the tamale to the side, then fold it up until fully wrapped.
Do this several times until you reach your desired amount of tamales and place in your steamer.
Place each tamale side by side and stack it if needed.
Let them steam for about 30 to 45 minutes on medium low heat so that the water won’t evaporate. If not done by that time, leave in for about 10 more minutes.
Once fully cooked, take the tamales out of the steamer and place on either a serving dish or a pan to hold the rest.
Open up the tamale by unfolding the leaves from the top, then from the side and enjoy!
On a 3.5 to 4 inch plate, place your tamale on the dish laying down and use a spoon to distribute the salsa on the tamale along with some cilantro if you would like.
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Ingredients
Directions
Soak corn husks in a bowl with hot water and let sit for about 30 minutes until softened.
Make the Masa Dough. In a large bowl, combine masa harina, baking powder, salt and vegetable shortening.
Start mixing this together at low speed.
Note: You will know if the dough is ready to be used if you are able to place a tiny ball of dough in a glass of water. If it floats it is ready, if it sinks to the bottom, beat the dough a bit more until it does float.
Once the dough starts to form together a bit, add one cup at a time of the chicken broth.
Start to mix this at high speed so the dough can turn into a creamier consistency.
Once the dough is completely softened, turn off your mixer and put your dough into a separate bowl to cover with plastic wrap.
While the dough is sitting, set your oven to 350 degrees fahrenheit.
Cut your tomatoes, onions into half and peel your garlic onto a half sheet tray and place in the oven for about 15 to 20 minutes until slightly charred.
Make sure to check your tomatoes, onions and garlic every 5 minutes until you are satisfied.
Once cooked to liking, take the pan out of the oven and cool down to room temperature.
Once cooled slightly, blend it in the electric mixer with about two pinches of salt.
After blended thoroughly, pour out the mixture into a separate bowl, and add salt until the flavor profile is satisfying.
Next, combine your mixture with your pre-cooked chicken until it is fully saturated.
Assemble your Tamales, once the chicken is saturated.
Lay your corn husk down with the glossy side up and wide end facing the top. Scoop about a quarter cup of the mixture onto the top half of the tamale in the center.
Spread out your dough a little less than half way and then add your filling.
Fold the tamale to the side, then fold it up until fully wrapped.
Do this several times until you reach your desired amount of tamales and place in your steamer.
Place each tamale side by side and stack it if needed.
Let them steam for about 30 to 45 minutes on medium low heat so that the water won’t evaporate. If not done by that time, leave in for about 10 more minutes.
Once fully cooked, take the tamales out of the steamer and place on either a serving dish or a pan to hold the rest.
Open up the tamale by unfolding the leaves from the top, then from the side and enjoy!
On a 3.5 to 4 inch plate, place your tamale on the dish laying down and use a spoon to distribute the salsa on the tamale along with some cilantro if you would like.