Maranda of Jolt & Jollies hosted this months theme and she picked tamales. I have tried tamales before and I actually used the same filling recipe. Instead of beef, I used chicken. For the masa, I used the recipe provided by epicurious.
(adapted from my cousin Marnie)
4 lbs of Chicken Breast
2 Packets of Sazon Seasoning
1 Tsp Adobo Seasoning
1 Chopped Onion
1 Bottle of Mojo
1 Packet Caldereta seasoning
1 Regular Can Tomato Sauce
- Place chicken, sazon, onion, and ½ bottle of mojo in a stock pot. Add enough water to cover meat.
- Cook above for 2 hours at high-medium heat.
- Next add the remaining mojo, caldereta seasoning, and tomato sauce. Cook this at medium heat for another hour.
- Next taste the meat and add more spices if necessary. Also, check if the meat is tender. The meat is tender if you can separate a piece with a fork easily. If the meat is not tender, cook for additional half an hour and check again.
(adapted from epicurious)
1 1/3 Cups Shortening
1 1/2 Tsp salt
1 1/2 Tsp Baking Powder
4 Cups Instant Masa
2 Cup Chicken Broth (low-sodium prefered)
- Mix the shortinging with the salt and baking powder until it starts to fluff up.
- Add the masa and than slowly add the chicken broth until it forms a ball.
- Assemble the tamales
1 package of corn husk (soaking in water from 3 hours to overnight)
- Prepare the steamer and bring it to a boil as you assemble the tamales.
- Take the corn husk and pat it dry.
- Take about 1/4 cup of the dough and spread it on upper 2/3rds of the corn husks.
- Place a small layer of the filling and bring up the sides.
- Fold over the bottom and place in the steamer.
- Cook for about 45 minutes
- Let it cool and chill.