Chicken Tamales are delicious in which ever way you like to prepare them. Sometimes I add green salsa to the shredded chicken and they taste yummy. But then I have those days where I want to incorporate veggies, and that’s where I get creative. I’ll share here the creative veggie version. Just remember, if I add veggies that you do not like, do not add them, replace it with something you do love. I guarantee you that it will be delicious either way.
You will need:
- Masa for tamales
- Corn Husks
- Wax paper (if available)
- Chicken (shredded)
- Chicken Broth (where you cooked the chicken)
- Potatoes (diced)
- Carrots (diced)
- Tomatoes (diced)
- Onion (diced)
- Jalapeños (1 Lg. Pickled Can)
- 1/2 Onion, 1 batch cilantro and 3 garlic cloves and 1 TBSP of salt for cooking the chicken)
Lets start by boiling the corn husk. This process will make the husks soft for easy folding. Add the husks in a large pot and place something heavy on top of them and fill it up with water. Let them boil for about an hour. Carefully drain the water and set the husks out to drain.
We can also have the chicken cooking while we are cooking the husks. Put the chicken in a large pot and add the onion, cilantro, garlic and salt. Boil until the chicken is fully cooked. Remove the chicken from the broth so it can cool down. Save the broth for later use.
While the chicken is cooking we have time to cut our veggies, chop the tomatoes, potatoes, carrot, onion and the Jalapeños.
Once we have all the veggies we will need we set them aside and start to shred the chicken. Then we mix everything together. Add about 1 cup Jalapeño juice and 1 cup chicken broth to the mix.
The amount of each veggie is completely up to you. Add as much as you like of which ever one is your favorite. There will never be a wrong amount. Now set aside and get your work station ready.
Get the steamer ready. Dont forget the penny at the bottom of the pot. Fill with water up to the water making and place the divider back in place. If you have the wax paper you may line up the bottom of the steamer with it. Do not worry if you do not have it because we can alway place the tamales standing up. I like to use wax paper to wrap the tamales because the chile sauce from the tamales does not make a mess all over the bottom of my steamer.
I have an awesome PrincessHouse 3 Tier Tamale Steamer. I love it because it lets me do 3 flavor tamales at the same time and I don’t have to worry about dividing them while I stack them up in the steamer. If you only have the traditional Tamale Steamer you can divide with wax paper in between.
I always make three type of tamales in one steamer. I just like to take advantage that I’m making tamales to add the family favorites.
Once you have finished and the steamer is full, make sure you cover and place on high flame. Let it come to a boil. Bring down the heat to med/high. This is when you count the hours. For the 3 Tier steamer that I have, I only need to cook them for 2 hours and I know they will be ready. In a regular steamer you might have to check in the 2 hour mark. Take one out and let it cool for about 5 minutes. If the husk peels off without breaking the tamale,it means that the tamales are done and you can turn off the steamer. If the husk breaks the masa on the tamale then you still need about 30 – 45 more minutes on them.
*I’m using affiliated links to items that I normally buy when I can’t find them at my local stores.