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
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
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.