Skip to main content

Chicken Tamales & Chicken Chimichangas

My new favorite thing to do is share some of the recipes we use for some of our favorite dishes. This is Savannah's favorite meal so I cooked a batch up on friday.  I got the recipe last year off Martha Stewart.  She had Oscar De La Hoya as a guest.  No, I am not a fan, but I saw where they were going to make tamales.  Larry Denzil used to eat tamales off the Indian Reservations while on his Mission and always wanted me to cook them for him.  I think he forgets that I am a southern girl who happens to have a Japanese mom.  Lynette, here are your recipes.  I hope you try them sometime.

Chicken & Green Salsa Tamales

Dried corn husks
1 cup lard or shortening
2 tsp coarse salt
3 cups masa harina flour
1 3/4 cups chicken broth
3 medium tomatillos, papery skins removed
3 fresh jalapenos, stems removed
1 clove garlic
2 tbsp cilantro
1/2 small onion
1 large cube chicken flavored bouillon
1 tbsp canola oil
2 cups shredded, cooked chicken 

Place corn husks in a large heatproof boil.
Pour enough boiling water over the husks to cover.
Place a heatproof plate on the husks to keep them
submerged.  Let soak for 1 hour.  Remove, and
set aside.

In the bowl of a large mixer, beat together lard and
2 tsps coarse salt on medium speed until combined.
Slowly add the masa harina and the chicken stock.
Continue to beat until well combined and smooth.
Cover and refrigerate at least 1 hour.

Bring a medium pot filled with water to a boil.
Add the tomatillos and jalapenos.  Cook until
soft, about 6 to 8 minutes.  Drain, and transfer to
your blender along with the garlic, cilantro, onion, and bouillon.
Blend until smooth, about 1 to 2 minutes.  Add a little water
for right consistency.

Heat oil in a medium saucepan over medium heat.
Add chicken and tomatillo mixture.  Simmer
until heated through, about 5 minutes.

On a clean work surface, place a corn husk down and
pat dry.  Place 1/4 cup of the masa mixture onto the
center and spread into a rectangle.  Place a large
spoonful of the chicken mixture into the center.
Bring the 2 long sides of the husk together
to enclose the filling.  Fold the ends under.
Repeat this process with the remaining husks
and fillings.

Fill a tamale steamer, or a pot fitted with a steamer
insert, with enough water to come just below the level of the steamer.
Place over high heat and bring to a boil.  Reduce heat to
medium, and add tamales so that they stand upright
in the pot.  Steam for 1 hour and 15 minutes, adding more water
if necessary.  To check for doneness, unwrap a tamale.
The dough will come free from the husk and feel soft.
Remove from heat; let stand 15 minutes to allow
the masa to firm up.  They will remain warm for 
up to 1 hour.  I hope you enjoy.

Chi Chi's Baked Chicken Chimichangas

2 1/2 cups cooked, shredded chicken
2 tbsp olive oil
1/2 cup onion chopped
2 garlic cloves, minced
1/2 tbsp chili powder
16 ounces of your favorite salsa
1/2 tsp ground cumin
1/2 tsp cinnamon
10 inch flour tortillas
1 can refried beans
Olive oil for basting
Monterey Cheese for topping
or your favorite mexican cheese dip

In a large saucepan, saute your onion and garlic in
oil until tender.  Stir in the chili powder, salsa, cumin and
cinnamon.  Stir in the shredded chicken.  Let cool.

Heat oven to 450.  Grease rimmed 15 x 10 baking dish.

Working with 1 tortilla at a time, spoon a heaping
tablespoon of beans down the center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture.
Fold up the bottom, top and sides of the tortilla.
Secure with a wooden toothpick if necessary.

Place chimichangas in greased baking dish, seam side
down.  Brush all sides with the oil.

Put remaining chicken mixture on top and bake 
for 20 to 25 minutes or until golden brown and crisp.
Turn every 5 minutes.
We like to sprinkle with our favorite cheese,
monterey Jack the last 5 minutes.  Enough time to melt
over the chimichanga.  Another suggestion would be to 
spread your favorite mexican cheese dip on top
and heat through.

This recipe I acquired off CD Kitchen.  I love this website.  It allows me to copy some of my favorite restaurant cuisines.


Lynette News said…
Aw man, they just make me hungry! Very detailed and with I can't go wrong right?
Holly and Dan said…
They look delicious but so much time to make!! Do you have any easier recipes for those of us who are culinary challenged? LOL

Popular posts from this blog

Beach Blanket Bingo

Last week we packed our bags and headed for Hilton Head Island. We had never been there before and heard rave reviews from quite a few friends.  Being just 5 hours from our house, how could we not look into it. Such a love affair between father and daughter. These two absolutely adore one another. My fearless Ethan.  He scared me too death because he was always out far from the beach and alone. He had absolutely no fear and was a pro on that little boogie board. Funny story, on our first day there,  Ethan had gotten out a little far and was alone so Larry Denzil went out to join him. Behind Ethan, Larry saw a fin peer up out of the water  in reaching distance and pulled Ethan to him. When he turned toward the shore, it was just a dolphin.  Whew!   I absolutely love this picture.  Ethan just sat in the shallow pool of water and did what looked like synchronized swimming.
Xander and Larry both boogie boardin' fools. Larry tried to hit dad up for a surf board. What was he thinking?  I can tell teen years …

A Young Man Turns 9

It is so hard to believe that my oldest boy turned 9 on Dec 30th. 9 years! Wow. We began our journey with little Larry at Johns Hopkins in Baltimore, MD. My 17 week ultrasound had shown that I was carrying twins in which 1 twin had died just the week before. It was such devastating news. I remember lying there thinking do such things happen. The poor OB cried along with us. He honestly was not sure what the outcome would be for the living twin because it appeared the 2 babies shared a sac. Not only did they share a sac, but it also appeared the 2 might even be conjoined at the abdomen. Of course I went to a specialist who was able to determine the "syndrome." I really HATE that word. But my baby had what is known as OEIS Syndrome. Oomphalocoele, Exstrophy, Imperforate Anus, Spina Bifida. Wow. What is this and do such things really exist? Well, the specialist really only wanted to help us out in 1 way, abortion. He felt this child would never live a normal life. And yet he had never…

One Last Summer Hurrah

Well, our saturday got off to a rocky start, but in the end, I think we all enjoyed ourselves.  We started the morning off by running a few quick errands.  On our way home, we stopped at the local Krispy Kreme and went to Carrier Park for breakfast.  While at the park, Larry and the kids did a little exploring and I found this neat tree.  Each kid was super excited to climb up and have their picture taken.  Xander was the first.  He had absolutely no fear and climbed up fairly high.  He was much higher than any other child.

This is my favorite picture of little Larry.  He just looks like such a man here.  He is really good at posing for shots too.  Can you tell I take hundreds of pictures of the kids because they instinctively know just how to pose.

We placed Ruby and Ethan up in the tree.  Both of them wanted down as soon as they were up. Ethan said he was too high.

Here is my beautiful Savannah.  She is growing so fast.

Ruby loved the tree once Daddy was in it with her. As a matter of fact,…