chicken tamales

Our Low FODMAP Tamales take advantage of prepared green enchilada sauce and rotisserie chicken to make the process easier.Low FODMAP Serving Size Info: Makes about 20 tamales; 10 servings; 2 tamales per serving

Low FODMAP Tamales

cornhusks, (plus about 6 extra)

cilantro

½ cups (420 g) masa harina

(480 ml) hot water

(280 g) pork lard (or vegetable shortening), (softened)

salt

(120 ml) Low FODMAP Chicken Stock

Butcher’s twine

Preparing the Cornhusks: About 2 hours before assembling your tamales, place the cornhusks in a large bowl or stockpot, cover with very hot tap water and weigh down with another bowl, pot or plate to keep them submerged. They should be pliable. Choose 20 of the largest husks that are preferably free of tears or holes. Pat dry. Reserve the rest.

For the Chicken Filling: Place shredded chicken in a bowl and add ½ cup (120 ml) of the enchilada sauce to moisten. Stir in fresh cilantro; set aside.

For the Masa Harina Filling: Stir the masa harina and hot water together in a large bowl until very well mixed. Cover with plastic wrap or a damp cloth and allow to sit for 15 minutes or until cooled. You should be able to pick up a piece with your fingers without it sticking to them.

In a large bowl with an electric mixer on high speed beat the lard with salt and baking powder until light and fluffy. Add the masa mixture, a little bit at a time, continuing to beat with the mixer for about 1 minute. Beat in the low FODMAP Chicken Stock a little at a time or until the batter is thick, yet spreadable, and not overly sticky. You may not use all the stock.

Take a raisin sized bit of dough and drop it into a glass of cold water; it should float. If it doesn’t float, continue to beat and test again. This is a great way to test the ultimate lightness of your masa harina filling.

Forming the Tamales: Have your 20 cornhusks at the ready. From some of the other husks, cut long, narrow strips, which you will use to tie up the tamales (see images). You can also use Butcher’s twine (which I find easier) to tie up your tamales.

Take one of your reserved cornhusks and lay it on your work surface, tapered end pointing towards you and smooth side up (use your fingers to feel both sides to tell). Dollop about ¼ cup (60 ml) of the batter in the center of the corn husk.

Use a butter knife or a small offset spatula to spread masa filling into approximately a 3 to 4-inch (7.5 cm to 10 cm) square. Make sure to leave a border all the way around.

Spoon about a heaping tablespoon of chicken filling right on top of the masa filling, centered.

Leaving the tamale on the table, pick up the two long sides of the cornhusk and bring them together to help bring the edges of the masa filling to touch, encasing the chicken. Now you should have basically a soft cylinder of masa filling, encasing your chicken filling. Tuck one side of the corn husk around the cylinder and then wrap the other side of the cornhusk around everything. Arrange seam side up.

Now bring the bottom, narrow end up and tie the tamale closed, using a strip of cornhusk or a piece of string; don’t tie too tightly.

Steaming the Tamales: Place a steamer insert in the bottom of a tall stockpot and add enough hot water to come right up to the bottom of the steamer. Place the tamales in the steamer, open side up, taking care not to pack them too closely in the steamer. They need room to expand. Tear up the last remaining extra corn husks and lightly drape them on top of the tamales. These will add flavor and help keep the steam a bit concentrated. Cover the pot, bring to a boil, adjust heat to low and simmer for about 1 ¼ hours, refilling pot with boiling water as needed.

Tamales are done when the husk peels away from the filling easily. Just check one of them to assess after letting it cool for a few minutes. Let tamales stand in the steamer off the heat for a several minutes to firm up before serving. Serve with extra enchilada sauce.

These chicken tamales are wrapped in a fluffy, sweet, and savory corn masa dough — a perfect match for the zesty chicken verde filling!

Green Chili Chicken Tamales (Tamales Verdes De Pollo)

corn husks

lbs cooked rotisserie chicken

lbs tomatillos

Anaheim green chiles

jalapeños

Serrano chiles

white onion

garlic

lard (room temperature)

tsp baking powder

tbsp kosher salt

Maseca – Instant corn masa mix ((2 pounds))

verde sauce

water stock

Peel the outer husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.

In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.

Using a slotted spoon, transfer the peppers, tomatillos, onion and garlic to a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup for masa, set aside.

Shred the cooked chicken (See Note 1).

In a bowl add the shredded chicken and balance of the chili verde sauce. Mix together to coat chicken and set aside.

Rule of thumb: 1 cup maseca to 1 cup liquid (sauce, broth, water or combination).

In a large bowl or mixer, whip the lard until it's light and airy for several minutes, almost like cake frosting. Add the baking powder and salt and mix again for 30 seconds.

Add 1 cup of the maseca and 1 cup of verde sauce and mix on low. Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.

You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it's too wet, add more maseca.

Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it&#39;s mixed well and light. If it sinks, it needs more mixing.

Masa

Add the corn husks to a roasting pan or large bowl or pot. Cover the corn husks completely with hot water. Cover the bowl with a towel and let them soak for 1 hour to soften them up. When ready to make tamales, drain the water from the corn husks and pat them dry.

Fill the bottom of the steamer pot with water and add a copper penny (See Note 2). Add the basket and cover with several husks. Set aside.

Take one corn husk with smooth side facing up and wide end closest to you into your palm or on a clean work surface. Using a rubber spatula or large spoon, smear 3-4 tablespoons of masa in the middle of the corn husk and spread the masa in a thin layer to create rectangle shape, leaving the narrow end of the corn husk uncovered. Practice makes perfect!

Spoon 3-4 tablespoons (more if you prefer) of the chicken verde filling in the center of the corn husk. Fold one side of the husk up and over the filling then the other, fold the narrow pointed end up.

Place the folded tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down. Repeat until all tamales are in the pot.

Bring to a boil over high heat. Turn heat to low, cover and steam for 1 hour.

Test to see if it’s cooked. Using tongs, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and the masa should be fairly firm. Serve immediately with salsa of choice.

To Freeze: Let cool completely and place in labeled/dated freezer bags, squeezing out excess air. Freeze for 3 months.

Tamales

Hi there , just a quick note to say Thanks for all your delicious recipes. I’ve made Tamales before , but this recipe sounds Great. My 34 year old Daughter really wants to make some Tamales , for the first time. I think this is the perfect recipe. I hope it will be a tradition for us. Keep those good recipes coming. 
Happy Fall 🍂🍁 Melody Wilkerson. Escalon CA

Top 2 chicken tamales recipes from across the web

The most viewed chicken tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low FODMAP Tamales

Green Chili Chicken Tamales (Tamale...

Top 2 chicken tamales recipes from across the web

The most viewed chicken tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low FODMAP Tamales

Green Chili Chicken Tamales (Tamale...

The most viewed chicken tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine