Chicken Tamales with Green Hatch Chiles

Christmas Eve Feast-ivities

I made tamales for the first time.  Everyone thought I was crazy.  They are not hard to make.  You do need a team of people helping if you are making 800 of them, but I only made around 18!  These will go with the Albondigas soup for tonight’s Christmas eve dinner. I am also serving the Cranberry Steamed Pudding (search the archives) with hard sauce (the whole point of the dessert)!

We then get to open one present!

Chicken Tamales with Green Hatch Chiles

2 cups cornmeal
1 cup dried Masa Harina
1 cup Crisco (or lard)
½ cup butter, softened
2 tsp salt
1 Tbs baking powder
1 Tbs chili powder
3 cups chicken broth
½ cup roasted green chiles, chopped

4 chicken breasts, cooked and shredded
Corn husks

Soak the corn husks in warm water until soft.

Blend with an electric mixer the lard and butter.  Add cornmeal, Masa Harina, salt, baking powder, chili powder.  With the mixer running, add the chicken stock then stir in the green chiles.

Spread masa evenly over corn husks, and spread some  chicken on top of the masa.

Fold the sides of the corn husk to center over the masa so that they overlap to make along package.

Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.

Place the tamales in a steamer and cook tamales for 1 ½ – 2 hours.

Serve tamales with green salsa.


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