Chicken Tamales

Chicken Tamales

Preparation Time35 mins Cooking Time105 mins Makes 25 tamales

Cook up Knorr’s delicious Chicken Tamales with tomatillo made with a few simple ingredients. A recipe that’s easy to make and flavorful to eat.

Nutritional Information

Calories

410 (2 tamales)

Calories from Fat

220 (2 tamales)

Total Fat

24g (2 tamales)

Saturated Fat

6g (2 tamales)

Trans Fat

2g (2 tamales)

Cholesterol

65mg (2 tamales)

Sodium

540mg (2 tamales)

Total Carbs

24g (2 tamales)

Dietary Fiber

3g (2 tamales)

Sugars

2g (2 tamales)

Protein

24g (2 tamales)

Calcium

8% (2 tamales)

Iron

20% (2 tamales)

Vitamin C

8% (2 tamales)

Vitamin A

2% (2 tamales)

Ingredients List
  1. 10 tomatillos
  2. 1 white onion, halved
  3. 1 serrano chile peppers, stemmed
  4. 1 Tbsp. vegetable oil
  5. 2 tbsp. Knorr® Granulated Bouillon Chicken Flavor or 2 knorr chicken flavor Bouillon cubes, divided
  6. 3 cloves garlic
  7. 2 lbs cooked and cooled chicken, shredded
  8. 1 3/4 cups water
  9. 3 cups masa harina
  10. 1 1/2 tsp. baking powder
  11. 1 cup lard or vegetable shortening
  12. 30 corn husks, soaked in warm water until soft, drained and patted dry, divided

Directions

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1. Toss tomatillos, onion and serrano pepper in oil; place on rimmed baking sheet and broil until evenly charred, turning occasionally; allow to cool slightly.

2. Process charred vegetables, 1 Tbsp. Knorr® Chicken flavor Bouillon (or 1 Cube) and garlic in blender or food processor until smooth.

3. 3. Add to large skillet along with shredded chicken and cook over low heat, stirring occasionally, until thickened and excess water has cooked out, about 5 minutes.

4. For masa dough, bring water to a boil in large pot. Stir in remaining 1 Tbsp. Bouillon (or 1 Cube) and stir to dissolve. Pour into large bowl of electric mixer.

5. Stir in masa and baking powder. Beat on medium speed using paddle attachment, until combined. Remove from bowl and set aside.

6. Add lard to same bowl and beat on high until very fluffy. Reduce speed to medium, beating in masa mixture, a handful at a time, until mixture is smooth and well combined. Increase speed to high and beat until masa is a soft, thick paste, about 4 minutes. Cover and set aside.

7. Spread 3 Tbsp. of masa dough onto 26 of the husks. Place 2 Tbsp. chicken filling on the middle of the masa dough. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.

8. Arrange tamales vertically in steamer basket over a large pot of boiling water, top with remaining 4 husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales.

9. Cool tamales 3 minutes before serving.