Chicken Tamales
Chicken Tamales
Ingredients
- 6 ears corn, leaves intact
- 6 squares aluminum foil, about 30 cm (12-inch)
- 560 ml (2 ¼ cups) corn flour
- 7.5 ml (1 ½ tsp) baking soda
- 5 ml (1 tsp) salt
- 10 ml (2 tsp) chili powder
- 125 ml (½ cup) cold butter, cut into cubes
- 180 ml (¾ cup) chicken broth
- 2 Cubanel peppers
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 15 ml (1 tbsp) butter
- 1 tomato, diced
- 750 ml (3 cups) shredded cooked chicken
- 60 ml (¼ cup) chopped fresh cilantro
- Salt and pepper
Instructions
- Remove the damaged leaves from the ears of corn. With a knife, make a long incision through the leaves, from head to tail. Gently open the leaves without breaking them. With a sharp knife, cut the ear closest to the shank and remove it, being careful to keep the husk intact. Keep the corn for another use. Remove the silk.
- In a large saucepan, bring water to a boil. Remove from the heat. Immerse the leaves in the boiling water and let soak for 30 minutes. Drain and set aside.
Chicken Tamales