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The key to great tamales is light fluffy masa dough and a flavor-packed filling. These chicken tamales deliver that and more. The heat level is just right, the chicken is tender, juicy and the recipe is easy to follow. Some are hesitant about making tamales from scratch, but it requires little work and, best of all, you’ll have leftovers that can be reheated and enjoyed later.

Chicken Tamales

Ingredients:

Makes 12 tamales

• 12 dried corn husks
• 1 lb. boneless, skinless chicken breasts
• ½ tablespoon Seasonest Adobo
• ½ teaspoon Seasonest Mild
• 1 tablespoon vegetable oil
• ½ yellow onion, diced
• 2 minced garlic cloves
• ½ teaspoon Seasonest Lemon Fire
• ½ cup salsa verde
• ¾ cup chopped cilantro
• Kosher salt
• Black pepper
• 2 cups instant masa harina
• ½ cup vegetable shortening or lard

Directions:

1. Fill a large bowl with hot water and add the corn husks. Make sure they are submerged (weigh them down with a plate or skillet if needed) and leave to soak for 1 hour.
2. Meanwhile, rinse the chicken breasts and pat dry.
3. Bring 4 cups of water to a boil. Add the Seasonest Adobo and Seasonest Mild to the water.
4. Reduce to a simmer then add the chicken.
5. Let the chicken simmer for 15 minutes or until fully cooked.
6. Reserve about half a cup of the cooking broth and shred the chicken.
7. Heat the vegetable oil in a large saucepan over medium-high.
8. Sauté the diced onion and garlic while stirring until softened and fragrant.
9. Add the Lemon Fire.
10. Pour the reserved broth into a saucepan with the salsa verde and cilantro.
11. Add a pinch of salt and black pepper.
12. Reduce heat to medium and bring to a simmer.
13. Leave to simmer for about 10 minutes. During this time the sauce will reduce slightly.
14. Transfer the chicken to the pot with the sauce and stir.
15. Remove from the heat.
16. Make the dough by combining the masa harina with the vegetable shortening, a generous pinch of salt and 1 1/3 cups of water.
17. Mix by hand or use an electric mixer with a paddle attachment for about 7 minutes or until fluffy. The dough is ready when you can add a small ball of it to a cup of water and it floats.
18. Drain the husks, pat dry and assemble the tamales by spreading about 3 tablespoons of the dough into each husk.
19. Follow with about 2 tablespoons of the chicken and fold in the sides of the husks so the dough wraps around the filling.
20. Fold the narrow end of each husk up.
21. Place a steamer basket into a large pot with 2 inches of water.
22. Place the tamales into the steamer basket. Make sure they are standing up.
23. Bring the water to a boil, cover, and steam for about 30 minutes. Tamales are done when they start to pull away from the husks.
24. Serve and enjoy.