6 C Chicken Broth
1 C Corn Oil (I used canola oil but I would imagine that corn gives it more flavor)
1 tsp Salt
1 tsp Baking Powder
4 chicken breasts
2 med bottles of Salsa verde (I used La Victoria brand because it was on sale
1 bag of Corn Husks
*Fill pot with chicken and enough water to cover. (I sprinkled a little bit of bullion in the water while the chicken was cooking just to give a little burst of flavor.) Boil for 30 minutes or until the chicken breasts are cooked through.
*Drain the water into a bowl and let chicken cool slightly.
*Shred the chicken either with two forks or do it the easy and much quicker way and use a hand food chopper.
*Pour the salsa verde over the chicken and put mixture to the side.
*Next place the corn husks in WARM water to soak. You need 'em soft so you can work with them later.
* Now the star of the show...maza. You need 6 cups of chicken broth. I like to use the chicken bullion from the latino section of the store mixed with 6 cups of water...WONDERFUL flavor.
*In a large mixing bowl, combine the maza and the dry ingredients with the oil and chicken broth. I used my Kitchen Aid mixer, and mixed it until well combined. It will be moist but not runny.
*Take out the corn husks one at a time. Spoon some maza onto a corn husk. I just used my fingers and had a bowl of water to dip my fingers in to spread it out evenly onto the top-wide part of the husk. I just put it on the top (widest part) of the husk so I would have a "tail" to close up the bottom after I fold it up.
Drop a spoon full of chicken onto the middle of the maza covered husk and fold sides into the center so they over lap. Fold the "tail" toward the seam.
*Place into steamer. I don't have a tamale steamer but I do have a big pot with a lid and a colander so I used those and it worked great. I had so many tamales that I used my electric food steamer too and it worked fabulously.
*Steam for 45-60 minutes. When the husk pulls easily away from the maza they are done.
Enjoy!!
Makes approx 3 dozen tamales.
Giving credit where it's due...
Thanks to my buddy Jamie at mrsbsrecipes.blogspot.com for the recipe. I have made a few changes and noted where I made some changes.
*Drain the water into a bowl and let chicken cool slightly.
*Shred the chicken either with two forks or do it the easy and much quicker way and use a hand food chopper.
*Pour the salsa verde over the chicken and put mixture to the side.
*Next place the corn husks in WARM water to soak. You need 'em soft so you can work with them later.
* Now the star of the show...maza. You need 6 cups of chicken broth. I like to use the chicken bullion from the latino section of the store mixed with 6 cups of water...WONDERFUL flavor.
*In a large mixing bowl, combine the maza and the dry ingredients with the oil and chicken broth. I used my Kitchen Aid mixer, and mixed it until well combined. It will be moist but not runny.
*Take out the corn husks one at a time. Spoon some maza onto a corn husk. I just used my fingers and had a bowl of water to dip my fingers in to spread it out evenly onto the top-wide part of the husk. I just put it on the top (widest part) of the husk so I would have a "tail" to close up the bottom after I fold it up.
Drop a spoon full of chicken onto the middle of the maza covered husk and fold sides into the center so they over lap. Fold the "tail" toward the seam.
*Place into steamer. I don't have a tamale steamer but I do have a big pot with a lid and a colander so I used those and it worked great. I had so many tamales that I used my electric food steamer too and it worked fabulously.
*Steam for 45-60 minutes. When the husk pulls easily away from the maza they are done.
Enjoy!!
Makes approx 3 dozen tamales.
Giving credit where it's due...
Thanks to my buddy Jamie at mrsbsrecipes.blogspot.com for the recipe. I have made a few changes and noted where I made some changes.
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