You never forget the first time you had tamales. Perhaps it was during Christmas at an annual family gathering. Or maybe you had your first taste at a friendly neighborhood tamale vendor during a festival. No matter where or when, everyone has a story to tell about tamales. Considered a Latin-based comfort food, tamales are pockets of corn dough wrapped in corn husks and stuffed with savory or sweet fillings such as meat, vegetables, cheese and even fruits. They are then usually steamed until firm and then unwrapped upon serving. For today’s recipe, we’re keeping things traditional with simple yet delectable chicken and sweet corn tamales that are easy to make right in your own kitchen. Although tamales are usually eaten more during the wintertime, this recipe is a fabulous treat to bring to backyard parties and picnics in the summertime.
Tamales are a simple, no-fuss dish that you’d find in Mom’s kitchen or at a festive celebration. However, the process of making them is a time-consuming task that’s usually reserved for family and friends to work on as a team. Before assembling your tamales, you must soak your dried corn husks in water to make them pliable. Making the masa dough is also another task to undertake, which involves mixing dried corn meal and seasonings together. With ready-to-use corn husks and Corn Masa Mix, Melissa’s Tamale Kit takes out both of these extra steps so that you can enjoy fresh, authentic tamales in about an hour. Everything you need to create this beloved recipe as well as any other kinds of tamales is conveniently located in this kit. If you are interested in purchasing our Tamale Kit, please contact us at 800-588-0151 or firstname.lastname@example.org.
Chicken and Corn Tamales
Yields: 12 servings
- 1 package of Melissa’s Tamale Kit, includes
- 12 Corn husks
- 12.5 oz Corn Masa Mix
- 2 whole chickens, roasted and shredded
- 2 Jalapeño chiles, chopped
- 2 Organic Tomatoes, chopped
- 1 medium onion, chopped
- 1 garlic clove
- 2 cups of corn, kerneled
- 2 cups of water
- 1 cup of cilantro, chopped
- 1 tablespoon of olive oil
1. In a large bowl, whisk together the Corn Masa Mix with water. Let the mixture sit until it thickens to a paste-like consistency.
2. Meanwhile, in a skillet, add the olive oil over medium-high heat and toss in the onions and garlic, cooking for 4 minutes until fragrant. Add the tomatoes, jalapeños and corn and cook for another 4 minutes. Set aside for the filling.
3. Lay out your 12 corn husks. Divide the masa batter into 12 equal portions and spread evenly onto the corn husks. Leave about 2 inches of space from the edges.
4. Assemble the rest of the tamales by adding a layer of the shredded chicken and vegetables on top of the masa mix.
5. Fold the sides of the tamales over and then fold the bottom upwards.
6. Place the tamales into a steamer pot standing upwards over boiling water.
7. Lower the heat to medium-low and steam the tamales covered for an hour.
Have you ever made tamales before? What’s your favorite memory about them? What are your favorite fillings to eat in them?