Fiesta Tamales

Name: Fiesta Tamales
Ingredients: 4-3/4 cups masa harina; 2-3/4 cups reduced-sodium chicken broth; 1-1/4 cups salsa; 3/4 cup canola oil; 3/4 cup frozen corn, thawed; 5 green onions, sliced; 2 envelopes Goya sazon with coriander and annatto; 1-1/4 teaspoons salt; 48 dried corn husks; 1 small onion, chopped; 1 tablespoon canola oil; 1 tablespoon minced chipotle pepper in adobo sauce; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 4 cups shredded rotisserie chicken; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1-1/2 cups sliced ripe olives; 1-1/2 cups (6 ounces) pepper Jack cheese; 3/4 cup shredded Colby cheese

20 ingredients

7 steps

Ingredients

4-3/4 cups masa harina
2-3/4 cups reduced-sodium chicken broth
1-1/4 cups salsa
3/4 cup canola oil
3/4 cup frozen corn, thawed
5 green onions, sliced
2 envelopes Goya sazon with coriander and annatto
1-1/4 teaspoons salt
48 dried corn husks
1 small onion, chopped
1 tablespoon canola oil
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups shredded rotisserie chicken
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups sliced ripe olives
1-1/2 cups (6 ounces) pepper Jack cheese
3/4 cup shredded Colby cheese

Directions

1

In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazon seasoning and salt; beat until well blended. Cover and refrigerate overnight.
2

Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
3

Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally.
4

For vegetable tamales, drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges. Sprinkle olives and cheeses down the center.
5

Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale.
6

Line a large steamer basket with four corn husks. Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket.
7

Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan. Remove husks before eating.