So cute, and delicious! These are chicken tamalitos (appetizer-sized tamales).
This is the finished product after an hour and a half of steaming - you can tell it is done because the masa is not stuck to the corn husk. But, I'm getting ahead of myself.
It all starts with leftover chicken from a weekend cook.
Also, some roasted tomatoes from a project to make and freeze sauce bases.
THE FILLING: One cup chicken, 1/2 cup roasted corn on the cob, 1/4 cup roasted tomatoes, 6 cloves of chopped garlic, one chopped jalapeno, 4 ounces shredded cheese. Chipotle and Ancho chili powders to taste.
THE MASA:
1 Cup Masa Harina
1/2 tsp. Baking Powder
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Adobo Powder
1/4 tsp. Salt
2/3 cup Chicken Stock
1/4 cup Avocado Oil
Place dry ingredients into a Kitchen-aid mixer set on low.
Add half of the oil and mix well. Then, add half of the stock and let mix together for a minute or so. Add the remaining oil.
Add only enough of the remaining stock for the masa to be the consistency of cookie dough. Refrigerate for one hour.
Add half of the oil and mix well. Then, add half of the stock and let mix together for a minute or so. Add the remaining oil.
Add only enough of the remaining stock for the masa to be the consistency of cookie dough. Refrigerate for one hour.
(cookie dough texture)
Before using the masa, add stock a few tablespoons at a time, until the consistency is like smooth peanut butter.
(looks like peanut butter)
Smear on a tablespoon of masa followed by a generous tablespoon of filling.
Fold the bottom flap up over the mixture, then fold in one side and the other. Finally, turn the top down over all to close the final side like an envelope. Take a strip of husk and tie together.
Wrapped all pretty pretty. Steam for an hour and fifteen minutes or so.
So good, and so right!
