From “Tamales” by Daniel Hoyer.
- 24 corn husks plus extra for the steamer
- 2 cups store-bought or homemade salsa verde (green sauce)
- 2 pounds (about 4 cups) cooked chicken, diced into 1/2-inch cubes
- 1 recipe Basic Whipped or Beaten Masa (see recipe below left)
Soak corn husks covered in hot water at least 1 hour to make them pliable.
Mix green sauce with chicken. Spread Basic Whipped OR Beaten Masa about 3/8-inch thick on smooth side of corn husks to cover the widest two thirds of the husk to within 1/2 inch of each side. Place 2 to 3 tablespoons chicken filling in center of masa about 1/2 inch from the bottom edge (widest part).
Fold one side of the husk over to meet the masa on the other side, roll up and then fold the tail of the wrapper to cover the seam (at least half the length of the tamale). Place upright in a preheated steamer pot or arrange on their sides, leaving room for steam to circulate (use the extra husks to cover the tamales in the steamer). Steam 1 to 11/2 hours or until masa has firmed somewhat and pulls away from husk easily. Makes 24 medium tamales.
Note: For variety, add some vegetables like cooked potatoes, carrots, peas, squash and tomatoes to the filling along with the chicken.
Per serving: 203 calories; 12 g fat (4 g saturated fat; 53 percent calories from fat); 14 g carbohydrates; 30 mg cholesterol; 380 mg sodium; 9 g protein; 1.5 g fiber.