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Fiesta Tamales

Fiesta Tamales
I love tamales, but I don't like spending days making them, so I've come up with a simple and delicious tamale recipe. When you taste my flavorful tamales, you be surprise how great they truly are!—
12 ServingsPrep: 1 hour + chilling Cook: 50 min.

Ingredients

  • DOUGH:
  • 4-3/4 cups masa harina
  • 2-3/4 cups reduced-sodium chicken broth
  • 1-1/4 cups salsa
  • 3/4 cup canola oil
  • 3/4 cup frozen corn, thawed
  • 5 green onions, sliced
  • 2 envelopes Goya sazon with coriander and annatto
  • 1-1/4 teaspoons salt
  • 48 dried corn husks
  • CHICKEN FILLING:
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 4 cups shredded rotisserie chicken
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • VEGETABLE FILLING:
  • 1-1/2 cups sliced ripe olives
  • 1-1/2 cups (6 ounces) pepper Jack cheese
  • 3/4 cup shredded Colby cheese
© Taste of Home 2013

2 of 2

Fiesta Tamales (continued)

Directions

  • In a large bowl, combine the masa harina, broth, salsa, oil, corn,
  • onions, Sazón seasoning and salt; beat until well blended. Cover and
  • refrigerate overnight.
  • Place corn husks in a large bowl; cover with cold water and soak for
  • at least 2 hours.
  • Meanwhile, in a large skillet, saute onion in oil until tender; add
  • the chipotle pepper, garlic, oregano and cumin; saute 1 minute
  • longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer
  • for 15-20 minutes or until liquid is evaporated, stirring
  • occasionally.
  • For vegetable tamales, drain corn husks and pat dry. Place a corn
  • husk on a work surface with the small end pointing away from you.
  • Place 1/4 cup dough over half of husk closest to you, spreading
  • dough to within 1 in. of edges. Sprinkle olives and cheeses down the
  • center.
  • Lifting one long side, fold husk over filling so that edges meet,
  • enclosing filling in husk. Fold ends of husk over tamale; tie with
  • corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup
  • dough on each corn husk and 1/4 cup chicken mixture. Repeat 11
  • times, folding and tying each tamale.
  • Line a large steamer basket with four corn husks. Place basket in a
  • Dutch oven over 1 in. of water; position half of the tamales upright
  • in basket.
  • Cover tamales with four corn husks. Bring to a boil; cover and steam
  • in batches for 50-60 minutes or until dough peels away from husk,
  • adding hot water to pan as needed and replacing corn husks in pan.
  • Remove husks before eating. Yield: 2 dozen.
Nutrition Facts: 2 meatless tamales equals 571 calories, 37 g fat (12 g saturated fat), 58 mg cholesterol, 1,227 mg sodium, 43 g carbohydrate, 6 g fiber, 19 g protein. 2 chicken tamales equals 525 calories, 25 g fat (3 g saturated fat), 83 mg cholesterol, 889 mg sodium, 41 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013