Fiesta Tamales Recipe
Fiesta Tamales Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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 will be surprised how great they truly are!—Donna Wilkinson, Lakeside, California
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling Cook: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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

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.
Originally published as Fiesta Tamales in Taste of Home Christmas Annual Annual 2012, p63

Nutritional Facts

2 tamales: 571 calories, 37g fat (12g saturated fat), 58mg cholesterol, 1227mg sodium, 43g carbohydrate (2g sugars, 6g fiber), 19g protein.

  • 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
  1. 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.
  2. Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Originally published as Fiesta Tamales in Taste of Home Christmas Annual Annual 2012, p63

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bonito15 User ID: 6959830 254545
Reviewed Sep. 24, 2016

"Lots of ingredients, but love using rotisserie chicken - and it was really tasty - it's a keeper"

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