James's Chicken Chili Tamales
4 oz dried cornhusks - (abt 20 husks)
2/3 cup quick-cooking or old-fashioned grits
(not instant)
1 1/4 cup chicken stock
3/4 cup masa harina
2 tsp ground cumin
1 cup lard or vegetable shortening
1 tsp baking powder
1/2 tsp salt
1 1/2 cup shredded cooked chicken meat
1/2 lb Monterey Jack or mild cheddar coarsely grated
4 x poblano chilies roasted, seeded,
peeled and coarsely chopped
Method :
In a saucepan place the dried cornhusks, add enough water to cover and bring to
a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for
10 minutes. Remove from the heat and steep until soft and pliable, 1 to 1 1/2
hours. Drain, remove any corn silk and pat dry before assembling tamales.
For the masa: In the bowl of a food processor, process the grits for 1 minute.
In a small saucepan bring 1 1/4 cups of the chicken stock to a low boil.
Transfer the grits to a bowl and add the hot chicken stock. Let stand uncovered
for 10 to 12 minutes. Add the masa harina and cumin, and mix until evenly
combined. Cool to room temperature before proceeding.
In the bowl of an electric mixer fitted with the paddle attachment, whip the
lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa
mixture and whip until well-blended. Add remaining masa mixture, little by
little, until mixture resembles a thick cake batter, adding chicken stock if
needed. Add the baking powder and add salt, to taste, and whip for 1 to 2
minutes until well incorporated and smooth.
Lay 1 cornhusk on a work surface with the narrow end closest to you. Top with a
second corn husk so that the fat ends are in the middle and narrow ends out.
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 each of the chicken, grated cheese and chopped poblano in the center
of the masa square.
Fold 1 side of the cornhusk over the filling, pulling it tight and tucking it
under the filling. Fold the other side over the filling, and then the top and
bottom ends. With a piece of kitchen string or a thin strip of leftover corn
husk, tie the tamale together loosely so that it resembles an oblong rectangular
package. Repeat with the remaining corn husks and filling.
Once the tamales are assembled, line a steamer basket with any remaining
cornhusks and layer the tamales inside the steamer basket, leaving enough room
for the tamales to expand slightly while cooking. Cover tamales with another
remaining cornhusk, cover steamer with a tight fitting lid and steam for 1 1/2
hours, or until tender and tamale easily pulls away from cornhusk. Let sit for
10 to 15 minutes before serving.
This recipe yields approximately 18 tamales, serving 4 to 6 people.