PULLED CHICKEN AND CORN TAMALES
These tamales have a smoky, chipotle flavor to go with the sweet corn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes about 34
Number Of Ingredients 17
Steps:
- Soak corn husks in water for 24 hours.
- Preheat oven to 425 degrees. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Puree spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
- Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; saute, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
- Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
- Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
- Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
- Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
- Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.
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Kayla Lopez
[email protected]This recipe is a fail.
Eden Knight
[email protected]I would not recommend this recipe to anyone.
sufian aziz
[email protected]These tamales were a waste of time and ingredients. They were bland and tasteless.
Elliana Mullinax
[email protected]I'm not sure what I did wrong, but my tamales didn't turn out very well. The masa dough was too thick and the chicken was dry.
Tasha Knowles
[email protected]The tamales were a little bland for my taste, but they were still good.
Lionel Opoku
[email protected]These tamales were way too spicy for me, but my husband loved them.
danjuma omoiya
[email protected]I found the recipe to be a little confusing, but the tamales turned out great in the end.
Ofayon Samuel
[email protected]The masa dough was a little dry for my taste, but the chicken and corn filling was very good.
Farid Matubber
[email protected]My family loved these tamales. They're so flavorful and moist.
Zach Anderson
[email protected]These tamales were delicious and easy to make. I will definitely be making them again.
SACHIN KUMAR
[email protected]I made these tamales for a potluck, and they were a huge success! Everyone raved about them.
Danny Mishoe
[email protected]I followed the recipe exactly, and the tamales turned out perfect. I will definitely be making these again.
sornu ff
[email protected]These tamales were a hit at my party! Everyone loved them. They're easy to make and taste delicious.
Pareez Ali
[email protected]I'm not usually a fan of tamales, but these were amazing. The masa dough was moist and flavorful, and the chicken and corn filling was juicy and savory.
Ab Sattar Ab Sattar
[email protected]OMG! These tamales were absolutely delightful. I used fresh corn from my garden, and the flavor was incredible. The chicken was fall-apart tender, and the masa dough was perfectly fluffy.