Starting with a good quality salsa make this recipe easy to prepare.
Prep time: 1 hour
Cook time: about 5 to 9 hours
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch cubes
1 cup chopped onion
1 cup Frontera Salsa Tomatillo or Salsa Chipotle
Mexican seasoning blend to taste
12 large dried corn husks
3 cups masa harina (corn flour)
1 1/2 teaspoons baking powder
1 teaspoon sea salt
2/3 cup butter or shortening, at room temperature
2 1/2 to 3 cups chicken broth
Additional salsa, sour cream and guacamole (optional toppings)
Place chicken, onion and salsa in a slow cooker. Cook on HIGH for 4 hours or on LOW for 8 hours. Carefully shred chicken with 2 forks and stir in seasoning blend. Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water. Beat together masa, baking powder and salt in a mixer large bowl. Add butter and beat in enough broth with an electric mixer to make a soft dough. Spread equal amounts of masa mixture in the center of each softened corn husk, leaving 1-inch open at the top and bottom. Place equal amounts of chicken in the center of each. Fold in the sides to enclose filling, making sure that the masa completely covers the filling, then fold in the pointed end. Place a steamer basket in a large pot and add 1-inch of water. Stand tamales up in basket placing the folded bottom end down. Cover and cook over medium-low heat for 50 minutes. Serve warm with additional salsa and any desired toppings. Makes 12 servings.
© 2020 Patty Mastracco Food, Inc.