August 5, 201115 yr Chicken Tamales Servings: 4 ½ cup Maseca® instant corn masa flour 1/3 cup water 1/8 teaspoon sea salt Mix ingredients together until it forms a soft dough ball. Split into 4 equal portions and form into balls. Corn husks: Buy from a Spanish style market or the international aisle of the supermarket. Soak in hot water for 5 min or until soft. Filling: 1 – 6 ounce chicken breast, ¼ cup red bell peppers, roasted and diced ¼” ¼ cup sun dried tomatoes 3 tablespoon green enchilada sauce 1 tablespoon cilantro, finely chopped 1 tablespoon lime juice ¼ teaspoon sea salt ¼ teaspoon black pepper Preheat oven to 350 degrees. Bake off chicken breast in the oven for 20 minutes. After it is fully cooked, cool it down in the refrigerator so you can shred the chicken. Mix the filling ingredients together. To Assemble: Lay one corn husk down then add one of the dough balls to the corn husks. Press down until about ¼ of an inch. Place filling in the middle. Wrap the corn husk over it to make a package. Steam for 45 minutes. Unwrap husk, serve and enjoy! Per serving: 181 calories
August 11, 201115 yr Active Members Oz, you need to open up a restaurant. I need to consummate these teases.
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