Chicken Tamales

As promised, here is a super easy TAMALES recipes :) I don't know about you, but we're loca for tamales! I used to buy them from someone. Then one day, I decided, dang it! I'm the Great Mrs. B! I can do anything. So, a recipe was born :)

What You Need:

6 C Corn Masa

6 C Chicken Broth*

1 C Corn Oil

1 tsp Salt

1 tsp Baking Powder

1 whole chicken (or 4-6 chicken breasts)*

2 cans or 1 bottle of Salsa Verde (I'm super picky and will only use one brand, but feel free to branch out :)

1 bag of Corn Husks

What You Needs To Do:

Fill pot with chicken and enough water to cover. Boil for one hour minimum. You don't wanna run the risk of under cooking the chicken :) Once it's done, drain the water into separate bowl and let chicken cool. Now it's time to shred el pollo. You can either use your friendly food processor to shred the chicken or 2 forks and your hands work too :)

Once the chicken is shredded, pour the salsa verde over it and set a side. Next on our list is the maza and the corn husks. Place the husks in WARM water to soak. You need 'em soft :) **Remember that water from the boiled chicken? Now you're going to make some chicken broth :) I use the chicken bullion from the "latino" section of the store. 3 cubes of this tasty stuff is going to make your 6 cups of chicken broth. SOOOO much cheaper than buying it :) In a large mixing bowl, combine the maza and the dry ingredients with the oil and chicken broth. I suggest using an electric mixer, and mix the sheesh to a good consistency :) Now, take out the corn husks. Spoon some maza onto a corn husk. Spread it out evenly onto the husk. Word of advice-use a wet tablespoon to spread it out. Drop a spoon full of chicken onto the lovely maza and fold sides into the center so they over lap. Fold the ends toward the seam. Place into steamer.

Now, I don't have a fancy "tamale steamer" so I just use a colander type thingy and a big pot with a lid. You just gotta make sure you steam 'em good. Steam them for roughly 45 mins. When the maza pulls away from the husk easily, you're golden.

Peel corn husk and serve :)

**Some of you wonder why I use a whole chicken instead of just getting the boneless sheesh. Well cost my love, cost. Your local market will have specials on whole chickens. When I see those specials, I'll buy a few and freeze 'em. It usually ends up saving me roughly $6.