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Recipe of the Month

Lindita’s Chicken-Salsa Tamales

Tamales are always in season for my family. I can now make tamales in a couple of hours. I’ll always remember spending the day preparing to make tamales with my mom and sisters. It would take us the whole day and into the evening to make our holiday tamales. Sure, it was fun spending the day with them, but it was a lot of work! Tamales are now for every occasion! This tamale recipe is lighter and healthier. No lard needed. Try this easy recipe, go ahead and share it with your family and friends. I guarantee you’ll have more fun and time to visit. Just make sure to send some tamales home with them.

 

Chicken Salsa Tamales
1st Prepare cornhusks. Dust and soak in hot water for 30 minutes

 

Masa For Tamales:
4 cups Maseca for Tamales
4 cups chicken broth
1-1/3 cup of oil
1-tablespoon salt
1-tablespoon garlic powder
1-tablespoon chile powder
1-tablespoon baking powder
1-2 bags of cornhusks

 

Using a Mixer:
Mix masa and broth, set aside.
To oil, add salt, garlic, and chile powder and mix. Add to masa.
Add baking powder, whip for 5 minutes.
Let masa rest for 5 minutes.
Spread masa on silky side of husk.
Use your masa spreader to spread masa on husk.

 

Filling:
4 cups shredded chicken (shredded beef, pork, green chile, bean, or veggie’s) feel free to create your own filling.
4 dry poblano peppers (ancho)
2 medium sliced tomatoes
1 – 1 oz. package of Linditas’ Hot or Mild Instant Salsa Mix (I prefer the Hot)
1  tablespoons of salt
1-1/2 cup chicken broth

1- 6 oz. can, large black pitted olives (optional)

Place chicken in large skillet.
Using a blender grind salsa mix.
Rinse poblano peppers in a small pot with 1 cup of water. Cook until peppers turn red.
Add poblano peppers with water, sliced tomatoes and 1-1/2 cup of broth to blender and grind to form a sauce.
Add sauce to chicken, mix and heat at a medium heat for 10 minutes.

 

Filling & Cooking:
Place 1 tablespoon of filling length wise,  add olive, fold edges towards center. Place cups 6-8 cups of water into medium size tamale steamer. Then place tamales in a pyramid. Cover with remaining cornhusks. Bring to a quick boil, then to turn down to a medium heat, steam for 3- 1/2 – 4 hours. You may need to add more water….Done when tamale rolls out of the tamale husk without sticking….Crack lid.  Let tamales cool for 30 minutes. Recipe makes 4-5 dozens.

Masa Spreaders, Lindita’s Instant Salsa Mix, and  Lindita’s Aprons are available at Nick’s Garden Center at 2001 South Chambers Road, Aurora, Co 80014

 

 

Be sure to catch Lindita on 9 News with Belen Deleon on Saturday December 20th at 8:50 AM!

Check back next month for another delicious recipe from Lindita!