Kat's
Chicken Tamales
6 cups Maseca Corn Masa mix for tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce Sauces Mexican
1 bag corn husks
Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt,
baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken
on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to
make along package.
Fold the empty part of the husk under so that it rest against the side of the
tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every
20 minutes. The tamales are cooked when they separate easily from the corn husk.
Our way is not soft grass, it's a mountain path with lots of
rocks. But it goes upward, forward, toward the sun.
- Ruth Westheimer