Tamales,Tamales, Tamales!

Tamale Recipe

5 Lb Whole Chicken ( i use skinless, boneless chicken breast)
1/4 Cup Chicken Base (Not cubes or dried chicken flavor)
3 Oz Chino Peppers (California Peppers, Dried)*
1/2 of a 7.9 Oz Jar of Caldo de Tomate*
2 Yellow Onions
2 Heads Garlic
4 Lb Bag Maseca for Tamales*
2 Bags Corn husks *
Water
Reserved Chicken cooking liquad
1-2 Qt Manteca (Lard)*

Instructions for Chicken: In a slow cooker or a large pot place your whole chicken and cover with water about 2-3 cups above the chicken, add Salt, pepper, 2 Chino peppers, 1 head of Garlic and 1 Onion. This all helps give the chicken flavor. Cook all day until the meat falls off the bone. Take chicken out of pot and let cool, then shred and set aside in a bowl.

Instructions for Sauce: In a medium sauce pan add 4-5 Cups Water, Chicken Base, the remaining Chino peppers, Caldo de Tomate, Onion and Garlic. Bring to a boil and cook until peppers are soft. Take out the stems and place the mixture in a blender and blend until smooth. This mixture will have a very strong flavor, so as to give the chicken more flavor . Pour the sauce on top of the chicken, cover and set aside.

Instructions for Maseca: Pour half of your Maseca into a large bowl, season with salt and pepper, in a pot pour 4 cups of your Chicken cooking liquid and half quart of Manteca and heat until fat is melted. Using a small amount at a time pour your liquid into the Maseca, mixing with your hands. Continue to add liquid until the mixture is like Very Soft Play dough. Then add a little more for absorption.

Assembly: After soaking your Corn Husks, drain them. This makes them pliable. Place a husk in front of you on the counter and take a hand full of Maseca and smooth it out just in the middle of the husk, leave space on the sides for rolling. Add a small amount of filling and roll one side over then pull back the husk a little and roll the other side up onto the first side then fold in the bottom of the husk and complete the roll. Place flap side down in a cake pan until ready to cook. Repeat this till all the meat or Maseca is gone.

Cooking: Have a large steamer pot or a pot with a strainer that dose not touch the bottom, with water in the bottom on the stove heating to a simmer. Place your tamales in the pot in a single layer. I place mine on end so I can fit more in the pot. Cover and steam for 15- 30 minutes. They will be done when the Maseca looks shinny and wet. It will also be firm. Enjoy!!

Variations on a theme: You can also use shredded pork or beef. Instead of a red sauce you make a green sauce using canned Green Enchilada Sauce.

This recipe makes 60-100 Tamales and can be assembled and frozen uncooked in plastic wrap and ziploc bags. Make for great on the fly meals. I make homemade re-fried beans at the same time as tamales and freeze it as well so I have a complete meal.

* Tips: To get the Best products you will want to go to a Hispanic or Mexican Market. (Yes you will probably be the only "Greengo" in there) but be brave. They have the freshest and best of the products that are indicated above with a * The Manteca is essentially the drippings from their cooking of Carniasata. It adds flavor to your Maseca that Lard will not do. Go to the butcher counter and ask for it. Bring your own Quart jar and they will gladly fill it. Usually for free, but do not pay any more then $4.