Fresh Corn Tamales Filled with Chicken & Herbs
Description
Despite the butter in this recipe, the tamales are really light. And delicious. The sauces are all optional, the tamales don't really need any help. If you make the simpler version without the filling though, one or more of the sauces are a nice accompaniment.
Noted on 4/12/2012
Ingredients
- 1/2 lb trimmed, boneless, skinless chicken breast meat
- Salt and freshly ground black pepper, to taste
- 1/4 cup rich chicken stock
- 2 tbsp balsamic vinegar
- 1/4 cup thinly sliced green onions
- 2 Heaping tablespoon finely shredded fresh basil leaves
- 2 tsp minced fresh marjoram leaves
- Pinch Mexican oregano
- 1/2 cup milk
- 1 1/4 cup plus 2 tablespoons roasted fresh corn kernels
- 1 cup masa harina
- 3/4 cup plus 2 tablespoons butter, softened (1 3/4 sticks)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (2 to 3) finely diced roasted, peeled and seeded fresh New Mexican green chiles or poblano chiles
- 1/2 cup shredded Monterey Jack cheese
- 8 large dried corn husks, soaked in hot water until pliable plus additional corn husks torn into strips for tying the tamales
- Red Chile Gravy
- Smoked Tomato Salsa
- New Mexican Green Chile Sauce
Filling
Masa
Serve with one or more (optional):
Method
- Season the chicken meat with salt and pepper. Cook in a skillet over medium heat with a little oil or butter until lightly brown and cooked through. Alternatively, grill the chicken until cooked through. Allow to cool. Shred the chicken.
- Mix chicken, stock and vinegar together and cook in a sauté pan over low heat until the liquid has been absorbed but the chicken is still moist (about 5 minutes). Fold in green onions and herbs. Let cool while you prepare the masa.
- In a sauté pan, simmer the milk and corn together over medium heat until the corn is tender (about 10 minutes).
- Strain the corn, reserve 1 cup and purée the remainder with the milk. Add the purée to the masa harina and mix with a spoon or whisk.
- In a large bowl, whip the butter, baking powder and salt together until light and fluffy. Incorporate the masa in 4-tablespoon increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese.
Divide masa evenly between 8 corn husks placing dough in the middle of the smooth side of each corn husk. Shape into a rough 4-inch square. Leave about a 1-inch border around the dough. Divide the filling evenly between the corn husks placing it in a a lengthwise line down the center of the masa square. Place fingers under the edges of the tamale and fold one side over the other so the masa dough covers the filling. Tie the ends of each tamale with corn husk strips. Steam for 30 minutes.
- Let cool slightly and serve.
For the filling:
For the masa:
Cook's Notes
Yield
4 servings
Advance Prep
The chicken mixture can be made a couple of hours ahead. The tamales should be made and steamed just before serving.
Variations
A simple (and still really good) version of these tamales can be made without the chicken filling. Just divide the masa into 8 equal portions, shape into a cylinder, wrap in the corn husks and tie. Steam as in the recipe.
The chicken and herb mixture also stands on its own as a terrific filling for tacos.
Recipe Links
Source/Adapted From
Coyote Cafe by Mark Miller