Homemade Chicken Tamales
1. Soften the corn husks: Place the dried corn husks in a large bowl of warm water. Keep them submerged for approximately 30 minutes, until flexible enough to fold without tearing.
2. Prepare the masa: In a stand mixer, combine the masa harina, salt, cumin, chili powder, and baking powder.
3. Pour in the First Street Vegetable Oil and begin mixing on low speed. Slowly add the First Street Chicken Broth, allowing the liquid to blend into the dry ingredients.
4. Increase the mixer speed and beat for 6–8 minutes, until the masa has a light, spreadable consistency.
5. Prepare the filling: In a separate bowl, toss the shredded chicken with the First Street Green Enchilada Sauce until evenly coated.
6. Assemble the tamales: Lay one softened corn husk flat on a clean work surface. Spread approximately ¼ cup of masa into a rectangle across the wider portion of the husk, leaving room around the edges.
7. Add 1–2 tablespoons of the chicken mixture down the middle of the masa.
8. Bring the longer edges of the husk toward the center so the masa surrounds the filling. Wrap the husk closed, fold the narrow end upward, and secure with a thin strip of corn husk if needed.
9. Continue filling and folding until all the masa and chicken have been used.
10. Steam the tamales: Add about 2 cups of water to a large pot fitted with a steamer basket, keeping the water below the basket. Arrange the tamales upright with their open ends facing upward.
11. Cover and steam for approximately 30–45 minutes, checking the water level periodically. Add more hot water as needed. The tamales are ready when the masa feels firm and separates easily from the husk.
12. Let the tamales rest for 5–10 minutes before unwrapping. Serve warm with salsa, guacamole, or your favorite toppings.
Directions
1. Soften the corn husks: Place the dried corn husks in a large bowl of warm water. Keep them submerged for approximately 30 minutes, until flexible enough to fold without tearing.
2. Prepare the masa: In a stand mixer, combine the masa harina, salt, cumin, chili powder, and baking powder.
3. Pour in the First Street Vegetable Oil and begin mixing on low speed. Slowly add the First Street Chicken Broth, allowing the liquid to blend into the dry ingredients.
4. Increase the mixer speed and beat for 6–8 minutes, until the masa has a light, spreadable consistency.
5. Prepare the filling: In a separate bowl, toss the shredded chicken with the First Street Green Enchilada Sauce until evenly coated.
6. Assemble the tamales: Lay one softened corn husk flat on a clean work surface. Spread approximately ¼ cup of masa into a rectangle across the wider portion of the husk, leaving room around the edges.
7. Add 1–2 tablespoons of the chicken mixture down the middle of the masa.
8. Bring the longer edges of the husk toward the center so the masa surrounds the filling. Wrap the husk closed, fold the narrow end upward, and secure with a thin strip of corn husk if needed.
9. Continue filling and folding until all the masa and chicken have been used.
10. Steam the tamales: Add about 2 cups of water to a large pot fitted with a steamer basket, keeping the water below the basket. Arrange the tamales upright with their open ends facing upward.
11. Cover and steam for approximately 30–45 minutes, checking the water level periodically. Add more hot water as needed. The tamales are ready when the masa feels firm and separates easily from the husk.
12. Let the tamales rest for 5–10 minutes before unwrapping. Serve warm with salsa, guacamole, or your favorite toppings.