Chicken Tamales
Jackie Vega
[Reflection]
Ingredients
- 6 cups Maseca corn flour for tamales
- 1 can chicken broth (49 oz.)
- 1 cup vegetable corn oil
- 2 tsp. salt
- 1 ½ tsp. baking powder
- 2 large rotisserie chickens (cooked)
- 1 can Las Palmas chile sauce (28 oz.)
- 1 bag corn husks (shells)
Preparation
- Soak the corn husks in warm water until soft.
- Blend with an electric mixer, then add Maseca, corn oil, salt, baking powder, and chicken broth to obtain a consistent mixture.
- Shred the chicken and marinate in the chile sauce.
- Spread dough evenly over corn husks, and spread a spoonful of marinated chicken on top of the dough.
- Fold the sides of the corn husk to center over the dough so that they overlap to make a long 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 35-40 minutes. (Check every 20 minutes.)
- The tamales are cooked when it separates easily from the corn husk.
Nutrition Facts Chicken Tamales |
|
| 8 Servings | |
| Calories | 260 |
Total Fat |
12.3 g |
| Saturated Fat | 1.7 g |
| Polyunsaturated Fat | 5.4 g |
| Monusaturated Fat | 3.2 g |
| Cholesterol | 30.9 mg |
| Sodium | 443.0 mg |
| Potassium | 118.1 mg |
| Total Carbohydrate | 25.8 g |
| Dietary Fiber | 3.6 g |
| Sugars | 0.3 g |
| Protein | 14.1 g |
| Vitamin A | 0.2 % |
| Vitamin B-12 | 2.5 % |
| Vitamin B-6 | 11.2 % |
| Vitamin E | 10.1 % |
| Calcium | 6.3 % |
| Copper | 1.5 % |
| Folate | 10.4 % |
| Iron | 6.9 % |
| Magnesium | 2.4 % |
| Manganese | 1.6 % |
| Niacin | 26.8 % |
| Pantothetic Acid | 3.8 % |
| Phosphorus | 10.3 % |
| Riboflavin | 6.6 % |
| Thiamin | 9.7 % |
| Zinc | 2.3 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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