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CHICKEN TAMALES RECIPE
• How to make tamales | ...
MY FIRST TAMALES RECIPE VIDEO
• How to make Tamales | ...
INGREDIENTS
3 1/2 cups (410 g) instant corn flour amzn.to/33dVy5J
1/2 cup (60 g) corn starch
1 tsp baking powder
1 tsp salt
1 1/2 cups (300 g) granulated sugar
3 sticks (341 g) unsalted butter (softened)
2 cups (473 ml) pineapple juice
1 cinnamon stick
2 tsp vanilla extract
20 oz (566 g) can of crushed pineapple
40 corn husks (cleaned and presoaked) amzn.to/33kFHTb
16 qt STEAMER POT
amzn.to/320tgLJ
INSTRUCTIONS
- In a small sauce pan add pineapple juice and cinnamon stick, bring to a boil, remove from heat and steep for 10 minutes
- In a large bowl combine instant corn four, salt, baking powder, sugar and combine well
- Next add softened butter and combine well until masa dough is crumbly
- Now add crushed pineapple, vanilla extract and mix well
- Little by little add at least 1 3/4 cups of steeped pineapple juice
- Mix masa dough vigorously for 2 to 3 minutes
- Cover and allow to set for 20 to 30 minutes
ASSEMBLY
- Take pliable corn husk, add 3 to 4 Tbsp of masa dough to the center of the corn husk leaving at least one and a half inch from the top
- Next fold over to enclose then fold bottom tip under to secure
- Repeat this process until all tamales are assembled
- In a 12 to 16 quart steamer pot add 2 to 2 1/2 liters of water, place the steamer basket/insert and start to stack your tamales open side up in a teepee pattern
NOTE: Be sure water does not touch the tamales
-Now add extra corn husks and cloth to cover the tamales
- Cover with pot lid and bring water to a hard boil
- Lower the heat to a medium to medium high heat then start 1 hour cook time
- Cook time will vary so once a tamal can be removed easily from the husk, then tamales are done
- Remove all tamales from pot, allow to set for 20 minutes, then serve
This recipe can yield at least 35 tamales
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