CHICKEN TAMALES

Table of Contents

CHICKEN TAMALES

CHICKEN TAMALES . Alimento Base: Chicken, To make the dough: In a large saucepan, stir the dough ingredients with a wooden spoon. Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist. Cool to room temperature and...
Tiempo de preparación 2 h 30 min
Tiempo total 2 h 30 min
Plato Chicken
Cocina Nicaragua
Raciones 20 comensales

Ingredientes
  

  • 30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares
  • Dough:
  • 4 cup 1 pound flour
  • 2 cup skim milk
  • 1 1/2 cup low-sodium chicken broth remove fat
  • 1/2 cup mashed potatoes
  • 1 tbl vegetable oil
  • 1 tbl lemon juice
  • 1/2 tsp salt
  • Filling:
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 2 clove garlic minced
  • 1/2 lb boneless skinless chicken breasts cut into 20 strips, 1/2-inch by 2 inches
  • Garnishes:
  • 2 medium potatoes peeled, and thinly sliced (20 slices)
  • 40 raisins
  • 2 to matoes thinly sliced (20 slices)
  • 1 onion thinly sliced
  • 1/2 red bell pepper thinly sliced (20 slices)
  • 2 fresh green chilies thinly sliced (20 slices)
  • 20 fresh mint sprigs

Elaboración paso a paso
 

  • Preparation
  • To make the dough: In a large saucepan, stir the dough ingredients with a wooden spoon.
  • Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist.
  • Cool to room temperature and wrap in plastic until needed.
  • The dough may be made one day in advance and refrigerated.
  • To make the filling: In a medium mixing bowl, stir together the lemon juice, salt, and garlic.
  • Stir in the chicken.
  • Cover and refrigerate for at least 2 hours and up to 24 hours.
  • To assemble and cook: If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.
  • Divide the dough into 20 pieces.
  • Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil.
  • Press into the dough a piece of chicken, 2 raisins, and a slice of potato.
  • On top of the dough place a slice of tomato, some onion slices, and a slice each of chile and pepper.
  • Top with a sprig of mint.
  • Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly.
  • To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string. If you are using foil instead of husks, tying is not necessary.
  • Fill the bottom half of a large steamer with water.
  • Stand all the tamales upright in the top of the steamer and cover them with corn husks.
  • Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1 1/2 hours.
  • To check for doneness, open a tamale; the dough should come away solidly from the husk or foil.
  • As the tamales cook, check the water level occasionally and replenish if necessary.
  • Unwrap and serve immediately.