Chicken Tamales Tuesday, April 9, 2013


A Dollywood Recipe

Corn Husks- Reconstitute in cool water for 10 minutes.

For Masa:
Masa Flour 4 cups
Vegetable or Chicken Broth 2-3 cups

For Filling:
Olive Oil ¼ cup
Yellow Onions ½ cup
Cooked Chicken - diced 4 cups
Garlic- minced 3 TBSP
Cumin 2 tsp
Kosher salt 1 tsp
Black Pepper 2 tsp
Flour 2 TBSP


In medium size bowl add Masa Flour and slowly add Broth until a thick paste is formed and you can form a soft ball. Reserve for later.

In sauté pan add oil and onions and cook until tender, then add chicken, garlic, cumin, salt and pepper. Continue to cook until hot. Add flour to thicken and cook for additional 5 minutes.
To make:
Lay husk down on table then spread with one layer of Masa, top with chicken filling and cover with more Masa. Fold bottom in and then wrap with husk. Steam in steamer for 6-8 minutes.

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