Ingredients :
8 cups of Maseca corn masa mix.
8 cups of chicken broth mixed green salsa.
1 1/2 cup of CRISCO vegetable shortening.
2 bottles of green salsa.
2 Tsp. Baking powder.
1 Bag of corn husks.
10 to 15 Chicken legs or 1 1/2 Rotisserie chicken.
1 Jar of pimiento stuffed olives.
1 cup of raisins.
Olive oil.
Salt.
Soak the cork husks in warm water until soft
If you choose to boil in water the chicken legs, take the legs out of the broth and save the liquid to use in the corn masa mixture.
In a mixing bowl, blend the Maseca corn masa mix, crisco vegetable shortening, warm chicken broth with green salsa, baking powder and salt to taste.
You will obtain a consistent mixture and the corn masa will be soft.
In a pot with some olive oil add the shredded chicken, a bottle of green salsa, olives and raising.
Add some chicken broth and salt if needed.
Spread the masa evenly over the corn husk, after that you have to add some of the chicken mixed with olives and raisins on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make a package(tamale.) Fold the empy part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook them for about 35 to 40 minutes. The tamales will be cooked when they separate easily from the corn husk.
Enjoy !!!! ;-)
Thank you Lorena!!!!
ReplyDeleteAhhhh! Lorena! I love tamales but am very afraid to make my own. You make it look so easy. Maybe I'll try it!
ReplyDeleteYes,you make it look so easy. Thanks for the great pictures. I've never made tamales before. I prefer the tamales my mom always made - red chili beef tamales. Now my sister knows how to make them. I am worried about cooking the meat right. But this recipe seems easy. I've never had tamales with green olives and raisins. My husband says I could try to make these. I like to make my tamales on the 'bigger' side. Approximately, how many tamales does you recipe yield?
ReplyDeleteIt depends in how big you make them ;-).
ReplyDeleteThis recipe can make up to 35 tamales (big) or less.
Yes,you make it look so easy. Thanks for the great pictures. I've never made tamales before. I prefer the tamales my mom always made - red chili beef tamales. Now my sister knows how to make them. I am worried about cooking the meat right. But this recipe seems easy. I've never had tamales with green olives and raisins. My husband says I could try to make these. Approximately, how many tamales does you recipe yield? Thanks.
ReplyDeleteAwesome. That's a good amount. THANK YOU!
ReplyDeleteHi Lore! I made the tamales yesterday! They turned out fantastic! Delicious! It came out to 4 dozen. I used all the chicken mixture but ended up with about 1/2 of the masa left over. Can I freeze the masa? If not, do you have any recipe suggestions to use up the masa? Thank you so much! Carmela
ReplyDeleteHola Carmela !!
ReplyDeleteThat is great !!! I am happy your tamales turn out very good.
In Mexico we make tamales with the left over masa that we call "TARUGOS". We fill the tamales with a slice of cheese(Mexican, not yellow cheese) and jalapeños(pickled). You can also fill them up with veggies like carrots and potatoes(fresh).
Let me know how this turn out ! ;D
i also like the photos you used. i did a blog about making tamales, but i have been resisting lard because my aunt's tamales with lard always made me feel heavy after eating them. Do you find that Crisco side-steps that? I will also have to try using chicken broth next time instead of water with the masa -- don't know why I didn't think of that! great blog!
ReplyDeleteHola Suchil ! ;D
ReplyDeleteI also do not like to use lard and using vegetable Crisco has been a great substitute. You have to try it !
I always mix my masa with the broth, it gives the masa more flavor.
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