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Ingredient
Chicken Chipolte Tamales
Introduce
Chef :
Adrianne MeszarosChicken Chipolte Tamales
You can't go wrong with this classic combination, and they little unique compared to the more often seen tamale flavors.
Ingredient
Food ration :
60 tamales
1 (16 oz)
package corn husks
1 head
garlic, with the top cut off
2 (12 oz)
cans of chipotle peppers in adobo sauce
1 bunch
cilantro
Cooking instructions
* Step 1
To make chicken broth, bring all the ingredients to a boil and let simmer for 20 minutes. This broth will be used to make the masa and the chipolte sauce.
* Step 2
To make the chipotle sauce, in a blender add squeezed out garlic, the onions from the broth, and 1 1/2 cups of chicken broth. In batches, add tomatoes, chipotle peppers and cilantro until smooth. Set aside 1 1/2 cups of chipolte sauce for Masa.
* Step 3
Mix together shredded chicken and chipotle sauce and set aside.
* Step 4
Submurdge and soak the corn husks in water for 10 minutes.
* Step 5
Fill steamer pot with water up to the bottom of the strainer.
* Step 6
Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of chicken to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.
* Step 7
Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.
* Step 8
Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.
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