Homemade Chicken Tamales

by Libby Pelham | More from this Blogger

24 Sep 2006 01:44 PM

For this recipe, you will need 24 dried cornhusks, extra virgin olive oil, 2 pounds of chicken thighs, one medium onion (chopped), four garlic cloves (chopped), fresh cilantro (chopped), chili powder, ground cumin, salt, cayenne pepper, shredded Monterey Jack cheese, yellow or white cornmeal, all-purpose flour, sugar, baking powder, baking soda, buttermilk, eggs, and vegetable oil.

To make the tamales, you will need to place the 24 cornhusks in a large bowl. Pour enough boiling water over the husks to cover them. If they won't stay covered, place another bowl on top to weigh them down. Let them soak for about an hour, until soft, then drain well and pat dry.

While those are soaking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chicken thighs, letting them cook for 10 minutes on each side. Remove from the skillet to a plate when done.

Add the medium chopped onion to the skillet and let that cook 3 minutes. Add the four chopped garlic cloves and cook for 1 minute. Add 2 tablespoons of freshly chopped cilantro, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper and stir well. Place the chicken thighs back in the skillet and pour just enough cold water in the skillet to cover them. Let this cook 45 minutes or until the chicken is done then remove from the heat.

Place the chicken thighs back on the plate and let them cool. Once cooled, remove the skin and bones and chop the meat up. Put the chicken meat into a medium bowl.

Skim the fat off the onion liquid in the skillet and return the skillet to medium heat. Bring it to a boil then reduce heat. Let the liquid cook until it become a thick glaze (about 20 minutes). Pour the glaze over the chicken and add 1 cup of shredded Monterey Jack cheese and stir.

To make the batter, whisk 2 cups of cornmeal with 3/4 cup of all-purpose flour, 2 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt together in a bowl. In another bowl, whisk 2 cups of buttermilk, 2 beaten eggs, and 1/4 cup of vegetable oil. Make a hole in the center of the cornmeal mixture and pour the buttermilk mixture into it. Stir until moistened.

Place a cornhusk on your work surface and place 3 tablespoons of the batter down the center. Place a heaping tablespoon of the chicken in the center of the batter then place another tablespoon of the batter on top of that. Fold the sides of the cornhusk. Place the tamale with the seam down on the work surface and use kitchen twine to tie the ends. Repeat until all cornhusks as filled.

Stand the tamales up in a steamer inserted into a large pot. Add enough water to the pot so it barely reaches the bottom of the steamer. Cover and bring the water to a boil. Reduce the heat to low and let them steam for about 1 hour.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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Catherine Ipcizade (5617) 24 Sep 2006 01:48 PM

Oh my oh my oh my--my mouth is watering. Thank you, Libby! I've always wanted to make tamales--now I will!

alteregoeleanore (36159) 24 Sep 2006 03:30 PM

WOW! I didn't know tamales were so easy to make! These sound SO yummy--I'll have to make them for my hubby! :)