Chicken Tinga Tamales Recipe

Name: Chicken Tinga Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 large corn husks, divided; 1-3/4 cups masa harina; 1/2 cup lard or shortening; 1 tsp. CALUMET Baking Powder; 3/4 tsp. salt; 1-2/3 cups warm water; 1/4 cup KRAFT Zesty Italian Dressing; 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09; 1-1/2 cups shredded cooked chicken Whole Foods 1 lb For $3.99 thru 02/09; 1 tomato, seeded, chopped Safeway 1 lb For $1.29 thru 02/09; 1 canned chipotle pepper in adobo sauce, chopped

Servings: persons

30 large corn husks, divided
1-3/4 cups masa harina
1/2 cup lard or shortening
1 tsp. CALUMET Baking Powder
3/4 tsp. salt
1-2/3 cups warm water
1/4 cup KRAFT Zesty Italian Dressing
1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
1-1/2 cups shredded cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
1 tomato, seeded, chopped Safeway 1 lb For $1.29 thru 02/09
1 canned chipotle pepper in adobo sauce, chopped

1
Soak corn husks in hot water 30 min.
2
Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended.
3
Gradually add water, beating well after each addition until light and fluffy.
4
Heat dressing in medium skillet on medium-high heat.
5
Add onions; cook 3 min.
6
Add remaining ingredients; stir.
7
Cook on medium heat 10 min., stirring occasionally.
8
Spread about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk.
9
Top each with about 3 Tbsp.
10
chicken mixture.
11
Fold over both sides and one end of each husk to enclose filling.
12
Pour 3 cups water into tamalera pot or 8-qt.
13
stockpot fitted with steamer basket.
14
Line bottom of tamalera liner or steamer basket with some of the remaining corn husks.
15
Place tamales, open ends up, in tamalera; cover with remaining corn husks or damp kitchen towel.
16
Cover with lid.
17
Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

710

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 30 large corn husks, divided, 1-3/4 cups masa harina, 1/2 cup lard or shortening, 1 tsp. CALUMET Baking Powder, and more.

Yes, Chicken Tinga Tamales falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tinga Tamales

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