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Cheesy ChickenTamales
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| 4oz | dried corn husks, (20 husks) |
| 2/3 cup | quick cooking or old fashioned grits, (not instant!) |
| 11/4 cup | chicken stock |
| 3/4 cup | masa harina |
| 2tsp | ground cumin |
| 1cup | lard or veggie shortening |
| 1tsp | baking powder |
| 1/2 tsp | salt |
| 11/2 cups | cooked, shredded chicken meat |
| 1/2 lb | monterey jack cheese, coarsely grated |
4 poblano chilies, roasted, seeded, peeled, and coarsely chopped
In saucepan place dried corn husks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, boil for 10 mins. Remove from heat and sit in the water to infuse in the husks. To keep them soft and pliable, up to 1 1/2 hrs. Drain, remove any corn silk and pay dry before assembling tamales.
For the Masa: in bowl of food processor, process grits for 1 min. In Sm saucepan bring 1/4 cup of chicken stock to low boil. Transfer grits to bowl and add hot chicken stock. Let stand uncovered for 10-12 min. Add Masa harina and cumin, and mix evenly until combined. Cool to room temp before continuing.
In bowl of electric mixer fitted w/paddle attachment, whip late until
Smooth, light and creamy, about 2 mins. Stir in half of the Masa mix and whip until well blended. Add remaining Masa mix, little by little, until mix resembles thick cake batter, adding chicken stock if needed. Add baking powder and then salt to taste, whip for 1-2 mons until well incorporated and smooth.
Lay 1 corn husk on a work surface w/narrow end closest to you. Top with a second corn husk so that the fat ends are in the middle and narrow ends are out. Spoon 1/4 cup of the Mass batter into the center where the husks join and with the back of a spoon spread it into a 4 inch square. Place 1 generous tbs of chicken and chopped poblano into center id square.
Fold 1 side of the corn husk over the filling, pulling it tight and tucking it under the filling. Fold the other side over the filling, and then the top and bottom ends. With a piece of kitchen string or thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package. Repeat with remaining corn husks and filling.
Once tamales are assembled, line a steamer basket, leaving enough room for the tamales to expand slightly while cooking. Cover tamales with another remaining corn husk, cover steamer with tight fitted lid and steam for 1 1/2 hrs or until tender or tamales easily pull away from husks. Let sit for 10-15 mins before serving w/ refried beans, Spanish rice, sour cream, chips and salsa.
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