Each year, kitchens across west Texas are warm and inviting, with the aroma of freshly made masa. The scent is intoxicating to me. The very basic ingredients in tamales create one of life’s most treasured meals, especially around Christmastime. Many of us can’t imagine a Christmas without tamales.
We commonly find that a large group of family members will make the tamales together, which is part of the fun, and a part of the tradition. Whether we make them in our own kitchens or not, they are still one of the most popular items to serve for Christmas celebrations in this area of the country. The tamales we frequently partake in are made with pork. But the options are vast, and one we like has a filling make with chicken, tomatillos, and jalapenos.
These chicken tamales have a little less fat and cholesterol than traditional pork tamales made with lard in the masa, but they are big on flavor! Regardless of the many types of tamales and different ways to make them, the best advice I have received is that the best ones are made with lots of love and patience.
Enjoy food made fresh, and have a beautiful Christmas!
Chicken Verde Tamales
Filling: 5 pounds chicken, a combination of chicken breasts and thighs – bone in, skin on 1 teaspoon salt 1 teaspoon ground black pepper 1 head garlic 1½ quarts water 5 tomatillos, husk removed 2 jalapenos, stemmed 3 tablespoons fresh lime juice Zest of 1 lime
Masa:
5 cups masa harina 2½ teaspoons baking powder 1½ teaspoons salt 1 2/3 cups vegetable shortening 5 cup reserved cooking broth 3 dozen dried corn husks (sold in the produce section at local markets) Place chicken pieces into a large slow cooker. Sprinkle with salt and pepper. Separate, peel and crush garlic cloves. Add them to the slow cooker. Add 1½ quarts of water; cover with lid and cook on high for 4 hours.
Add tomatillos, jalapenos, lime juice, and lime zest. Continue cooking on high for 30 to 40 minutes until tomatillos and jalapenos are tender.
Remove chicken from slow cooker and place on cutting board to cool, slightly. Place the broth, tomatillos, and jalapenos into a blender. Pulse on medium speed until tomatillos and jalapenos are chopped into small bits, leaving a chunky texture to the broth.
Discard skins from the chicken and debone the meat. Finely shred the chicken and place it into a medium-size mixing bowl and add 1½ cups of blended broth.
In a large mixing bowl, combine masa harina, baking powder, and salt. Add 5 cups of the blended broth and stir until well combined.
With an electric mixer, beat shortening until light and fluffy, about 2 minutes on medium speed. Add the masa mixture and mix on low just until well combined. The mix-
ANGELINA@ANGELINALARUE.COM ture will be slightly sticky and resemble the consistency of peanut butter.
To prepare the husks, fill sink with hot water, separate corn husks, and submerge them in the hot water. Soak until soft and pliable, about 1 hour.
Remove corn husks from the sink, drain off the excess water and pat dry with a kitchen towel. Corn husks should be no wider than 4 inches at the wide end of the corn husk. If husk is too wide, tear off the excess.
Working with 1 dozen at a time, feel for smooth side of husk; that will be the side to spread the masa onto. With the back of a large tablespoon or small spatula, spread a thin layer of masa onto the corn husk, about 1/8-inch thick. Spread side to side, starting at the top, (wide end) spreading down about 5 inches.
Fill each one with about 2 tablespoons of the chicken mixture, lengthwise down the middle. Fold the left side of the husk over the filling and then fold the right side over it. Secure by taking the tail end of the corn husk and fold up over the seam of the husk.
When finished rolling all the tamales, steam them in the slow cooker with 1½ inches of the remaining broth mixture. Stand tamales open-end up and fill pot tightly so tamales cannot fall over. (You can also set a cup in the center of the cooker to take up space or to lean tamales on.) Cook on high for 4 hours. When you remove the tamales, the masa will set up almost immediately and be firm.
Serve warm. If not planning to eat immediately, wrap in foil, 1 dozen per foil packet, and refrigerate up to 1 week. The microwave is an excellent way to reheat the tamales. Place them in a microwavesafe baking dish and top them with a wet kitchen towel to allow them to steam. Microwave on high in 1-minute intervals until heated through.
Note: Chicken mixture and masa can be refrigerated separately in airtight containers for 2 to 3 days if waitingtocompletetamales.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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