Chipotle Chicken Tamales
Chipotle Chicken Tamales might be just the Mexican recipe you are searching for. This main course has 377 calories, 32g of protein, and 10g of fat per serving. This recipe serves 6. For $2.59 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have corn husks, baking powder, oregano leaves, and a few other ingredients on hand, you can make it. A few people made this recipe, and 28 would say it hit the spot. It is brought to you by Love Bakes Good Cakes. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 4 hours. With a spoonacular score of 76%, this dish is pretty good. Try Chipotle Beef Tamales, Chipotle Pork Tamales with Cilantro-Lime Crema, and Chipotle Sweet Potato, Spinach, and Black Bean Tamales for similar recipes.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 180 minutes
Ingredients:
1 tsp. adobo sauce (from 7 oz. can LA MORENA Chipotle Peppers in Adobo)
½ tsp. baking powder
2 tsp. chicken bouillon granules
2½ cups chicken broth
6-7 cups chicken broth
2 chipotle peppers in adobo sauce (from 7 oz can of LA MORENA Chipotle Peppers in Adobo)
4 cups shredded cooked chicken breast
7 cups instant corn masa
About 65 dried corn husks
1 can (14.5 oz) fire roasted diced tomatoes, drained
2 cloves garlic, finely minced
1 small onion, cut into wedges
½ tsp. dried oregano leaves
¼ tsp. salt
1 tsp. salt
¼ cup tomato sauce
1¼ cups lard or shortening
Equipment:
pot
microwave
Cooking instruction summary:
6. Fill a large pot with water to 1-inch below steamer insert. Rest tamales upright in a steamer insert or onrackabove the water level. Cover and bring to a boil. Reduce heat to medium-low and allow to steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Add more water, if necessary. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.7. About 20 minutes before serving, heat up the remaining tomato sauce over medium-low heat, stirring occasionally.8. Carefully unfold each tamale by removingstringand opening husk. Spoon reserved sauce over eachtamale,if desired.** NOTE:Store tamales inrefrigeratorfor up to a week or freeze for up to four months. Defrost and reheat tamales insteameruntil warmed through or in microwave on high for 2 minutes.
Step by step:
1. Fill a large pot with water to 1-inch below steamer insert. Rest tamales upright in a steamer insert or onrackabove the water level. Cover and bring to a boil. Reduce heat to medium-low and allow to steam until dough is cooked through and pulls away easily from the husk, about 1 hour.
2. Add more water, if necessary.
3. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.
4. About 20 minutes before serving, heat up the remaining tomato sauce over medium-low heat, stirring occasionally.
5. Carefully unfold each tamale by removingstringand opening husk. Spoon reserved sauce over eachtamale,if desired.** NOTE:Store tamales inrefrigeratorfor up to a week or freeze for up to four months. Defrost and reheat tamales insteameruntil warmed through or in microwave on high for 2 minutes.
Nutrition Information:
covered percent of daily need
