Dinner for 16

Chicken Vegetable Tamales

Name: Chicken Vegetable Tamales
Total time: 100 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1/2 lb cooked shredded chicken; 1/3 cup green peas; 1/3 cup already cooked carrots; 1/2 cup already cook potatoes; 1 1/2 cup salsa roja recipe here; salt & pepper to taste (optional); 3 cups masa harina for tortillas; 1 1/3 cup lard; 2 1/2 cups the chicken broth; 1 tsp baking powder; 16 large corn husk to wrap the tamales

Seasoned masa wraps chicken, vegetables, and salsa in corn husks before steaming until the tamales set firmly.

$0.71per serving $

100 minstart to table

16servings

Mexican Dairy-free Budget Family Dinners

Ingredients

1/2 lb cooked shredded chicken
1/3 cup green peas
1/3 cup already cooked carrots
1/2 cup already cook potatoes
1 1/2 cup salsa roja recipe here
salt & pepper to taste (optional)
3 cups masa harina for tortillas
1 1/3 cup lard
2 1/2 cups the chicken broth
1 tsp baking powder
16 large corn husk to wrap the tamales

Steps

Soak the corn husks in hot water for 20 minutes, then drain them.
Beat the lard, broth, masa harina, baking powder, salt, and pepper into a soft dough.
Mix the chicken, peas, carrots, potatoes, and salsa in a medium bowl.
Spread masa over each husk, add the filling, and fold the husks around the tamales.
Check that the thickest part of the poultry reaches 165 F before serving.
Steam the tamales upright for 60 minutes, until the masa pulls cleanly from the husks.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.