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.