Chicken Tamales

Name: Chicken Tamales
Yield: Serves 4 to 6 (Makes 12 tamales) as a light main course
Cuisine: Mexican
Ingredients: 3/4 cup, quick grits (not instant); 1 cup, boiling water; 3/4 cup, masa harina; 15 large, dried corn husks; 1 cup, frozen corn, thawed; 4 tablespoons (1/2 stick), unsalted butter, cut into 1/2-inch cubes and softened; 1/4 cup (2 ounces), lard, softened; 1 tablespoon, sugar; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, salt; 2 ounces, Monterey Jack cheese, shredded (about 1/2 cup); 1 - 2 tablespoons, minced pickled jalapeños; 1 cup, shredded cooked chicken

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Main Courses

Mexican

Chicken

Tamales, moist corn cakes with sweet or savory fillings, are a popular Mexican dish. They originated in Mesoamerica and have a rich history that goes back thousands of years.

SERVES4 to 6 (Makes 12 tamales) as a light main course

WHY THIS RECIPE WORKS

In Mexico, tamales are often made by families for special occasions. For our tamales recipe, we turned to readily available masa harina, or flour made from masa that has been dried. We supplemented the masa harina with grits and added froze...

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