Chicken Corn Tamales

Source: Sunset "the magazine of western living" some 20+ years ago.

Chicken-Corn Tamales

1 pound Monterey Jack or Cheddar cheese
1 can (7 oz) whole California (Anaheim) green chiles
8 oz dried corn husks (soak before using)
3 cups cooked chicken or turkey, bite-sized pieces
prepared green or red taco sauce
sour cream

Cut cheese into fingers about 1/2 inch thick and 2 inches long; cut or tear chiles into thin lengthwise strips.

For each tamale, spread corn husks with corn masa dough. Divide cheese, chicken and chiles into 16 equal portions; place one portion of each in center of 16 corn wrappers.

Tear extra husks in thin strips for ties. Wrap and tie each tamale as described in step 3.

To steam cook:

Stack tamales in a steamer so steam can circulate. Or stack half the batch at a time in an 9 or 10 inch metal pie pan; place on a rack in a kettle over at least one inch of water.

Cover steamer with a cloth, then set on lid.

Steam over boiling water for 1 hour(add hot water as needed) or until masa peels readily from husks. To test, remove one tamale; let stand 5 minutes; unwrap.

With tongs lift tamales from steamer and let stand 5-7 minutes before serving. Or cool completely; wrap and freeze.

To reheat, stack tamales (do not thaw) in a steamer. Cover steamer with a cloth, then set on lid.

Steam over boiling water for 30-35 minutes or until hot throughout. (of course, these days, you'd microwave them)

To eat, unwrap or peel back part of corn husks, leaving ends tied. Top with taco sauce and sour cream. Makes 16 large tamales.

Corn Masa Dough:
3/4 cup butter or margarine
1 (about 1 lb.) can cream-style corn
1 (about 1 lb.) can whole kernal corn, drained
1 1/2 cups masa harina
1/4 cup sugar
2 tsp, salt
1 tbl. baking powder
3/4 cup milk

With an electric mixer, butter or margarine until fluffy. By hand, beat in corns.

Stir together masa harina, sugar, salt, and baking powder.

Add to corn mixture alternately with milk, beating well after each addition.

Masa Dough:
1 1/2 cups soft butter or margarine
1 1/2 tsp. salt
4 1/2 cups masa harina
2 1/2 cup regular strength chicken broth

With an electric mixer, butter or margarine and salt until fluffy.

Beat in masa harina alternately with chicken broth.

Beat well until dough holds together well.

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