Tamales 27
A home-style Tamales 27 made with Flour, Milk, Chicken Broth, Mashed Potatoes, and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 4 cup
- 2 cup
- 1 1/2 cup
- 1/2 cup
- 1 tbsp
- 1 tbsp
- 1/2 tsp
- 1/4 cup
- 1/2 tsp
- 2 clove
- 1/2 lb
Method (preview)
- 1
In a large saucepan, stir the dough ingredients with a wooden spoon.
- 2
Cook the dough over medium-low heat for 20-25 minutes, until firm but still moist.
- 3
Cool to room temperature and wrap in plastic until needed.
- 4
The dough may be made one day in advance and refrigerated.
- 5
In a medium mixing bowl, stir together the lemon juice, salt, and garlic.
- 6
Stir in the chicken.
- 7
Cover and refrigerate for at least 2 hours and up to 24 hours.
- 8
If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.
- 9
Divide the dough into 20 pieces.
- 10
Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil.
- 11
Press into the dough a piece of chicken, 2 raisins, and a slice of potato.
- 12
On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper.
- 13
Top with a sprig of mint.
- 14
Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly.
- 15
If you are using foil instead of husks, tying is not necessary.
- 16
Fill the bottom half of a large steamer with water.
- 17
Stand all the tamales upright in the top of the steamer and cover them with corn husks.
- 18
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.
- 19
As the tamales cook, check the water level occasionally and replenish if necessary.
- 20
Unwrap and serve immediately.
Cook this tonight? 👨🍳
Free members get the full recipe, pantry matching, meal plans and price tools.