Cullen's Goat Cheese Chicken Tamales With Chili Verde
1 pkt corn husks - (8 oz) approximately 40 hus
TAMALE FILLING
2 tbl vegetable shortening
1 cup chopped yellow onions
3/4 cup corn kernels
1/2 cup diced green bell pepper
1 tbl chopped garlic
1 tbl minced jalapeno
2 tsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp cayenne
1 lb shredded cooked chicken meat
1/2 cup diced roasted peeled seeded
New Mexico chile peppers
1/4 cup minced fresh cilantro leaves
6 oz crumbled goat cheese
TAMALE DOUGH
2/3 cup vegetable shortening plus
1/3 cup vegetable shortening melted
4 cup masa harina
1 tsp salt
3 cup chicken stock
(or canned low-sodium chicken broth)
CHILE VERDE
1 lb fresh mild green New Mexico chiles
(or Anaheims)
1 lb fresh hot green New Mexico chiles (Big Jim's)
(or anchos or poblanos)
2 tbl vegetable oil
1/2 cup chopped white onion
2 tbl minced garlic
1 tbl minced seeded jalapeno pepper
2 tsp dried Mexican oregano
1 tsp salt
1 tsp ground cumin
2 tbl all-purpose flour
3 cup chicken stock
(or canned low-sodium chicken broth)
1/2 cup chopped fresh cilantro
Sour Cream for accompaniment
Method :
Separate the dry corn husks into individual pieces and remove any corn silk
threads inside the husks. Bring a large pot of water to a boil and remove from
the heat. Place the separated husks in the water, weight with a large, round
baking dish, and cover. Allow the husks to soak for 30 minutes and up to 1 hour.
To make the filling, heat the shortening in a large, heavy skillet over medium
heat. Add the onions, corn, and bell peppers, and cook, stirring, until soft,
about 4 minutes. Add the garlic, jalapeno, chili powder, salt, cumin, and
cayenne, and cook, stirring, for 1 minute. Add the chicken, chile peppers, and
cilantro, and cook, stirring, for 1 minute. Remove the pan from the heat and let
sit until cool enough to handle. When cool, fold in the goat cheese.
To make the dough, place the solid shortening in the bowl of an electric mixer
fitted with a whisk attachment, and cream until light and fluffy, about 3
minutes. Combine the masa harina and salt in a bowl. With the mixer on medium
speed, alternately add the masa harina and chicken stock to the whipped
shortening, thoroughly mixing after each addition. Gradually add the melted
shortening to the dough mixture with the mixer on medium speed.
Place one large soaked cornhusk on a flat work surface. Using a 1/4-cup measure,
spoon 1/4 cup of the masa batter into the center where the husks join and with
the back of a spoon, spread it into a 4-inch square. Place about 1 generous
tablespoon of the chicken mixture into the center of the masa. As though
wrapping a package, fold the sides of the husk over the filling, then bring the
bottom and the top over the filling, overlapping as much as possible to tightly
enclose the filling. (You now will have a small package, measuring approximately
3 inches by 2 inches.)
Wrap a piece of kitchen twine around the middle of the tamale, as though
wrapping a present, twisting the twine up and down at the middle to tie around
all 4 sides, and knotting the twine at the top. Place the filled tamale on a
large platter or in a roasting pan.
Lay or stand the tamales in a steamer insert 2-inches over a pot of gently
boiling water, being careful not to pack them too tightly. Cover the top of the
tamales with a layer of the remaining corn husks, then cover with a lid. Steam
the tamales, covered, over the boiling water for 2 hours, replenishing the water
as needed, so the pot does not go dry. Remove the tamales from the steamer
insert and let cool for 10 minutes before handling.
To serve, unwrap the tamales and top each with a spoonful of Chile Verde and a
dollop of sour cream.
Chile Verde: Roast the peppers by placing them on an open gas flame, turning
them frequently with tongs until all sides are charred black, about 7 to 10
minutes. (Alternately, the peppers can be roasted under a broiler, or on top of
a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag,
and let rest until cool enough to handle, about 15 minutes. Peel the peppers,
and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and
cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos,
oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and
cook, stirring, without allowing to color, for 2 minutes. Add the chopped
peppers, and stir well to combine. Add the chicken stock, stir well, and bring
to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for
30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to
taste.
This recipe yields 32 to 36 tamales.
Yield: 32 to 36 tamales