Daring Cooks - Tamales

I have been working on my schedule and I actually remember to do a daring kitchen challenges.  Normally every month, I would kick myself for missing yet another challenge, I made sure I was able to do this one.

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.

Roadkill Tamales
(adapted from my cousin Marnie)
Filling

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

 ons

 Direction

1. Place chicken, sazon, onion, and ½ bottle of mojo in a stock pot.  Add enough water to cover meat.
2. Cook above for 2 hours at high-medium heat.
3. Next add the remaining mojo, caldereta seasoning, and tomato sauce.  Cook this at medium heat for another hour.
4. 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.  

Dough
(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)
Directions

1. Mix the shortinging with the salt and baking powder until it starts to fluff up.
2. Add the masa and than slowly add the chicken broth until it forms a ball.
3. Assemble the tamales

Assembly

1 package of corn husk (soaking in water from 3 hours to overnight)

Directions

1. Prepare the steamer and bring it to a boil as you assemble the tamales.
2. Take the corn husk and pat it dry.
3. Take about 1/4 cup of the dough and spread it on upper 2/3rds of the corn husks.
4. Place a small layer of the filling and bring up the sides.
5. Fold over the bottom and place in the steamer.
6. Cook for about 45 minutes
7. Let it cool and chill.