I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ! Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.
Here is a recipe I made with some smoked chicken that turned out awesome! It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.
Here are the ingredients:
- 6 cups Corn Mesa Mix
- 6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
- 1/2 cup corn oil
- 2 tsp salt
- 1 tsp baking powder
- 2 – 3 lbs of smoked chicken, brisket or pork! (you could also use 2 store bought cooked roaster chickens for simplicity sake – a local store in Omaha, SuperSaver, sells them smoked)
- 2 cans salsa; I personally use homemade from the garden – but a good mexican salsa works well. Tomatoes, cilantro and jalepeno would be all you need.
- 1 bag corn husks
- Soak the corn husks in warm water until soft.
- Blend with an electric mixer Mesa corn mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
- Shred the meat selection (this is chicken) and marinate in the salsa for 60 minutes in the fridge
- Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
- Place the tamales in a steamer (or in my case a steamer pot, which I’ll cover with another pot as a lid!) and cook tamales for 45-60 minutes.
- Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk. It may take longer than I specify depending on how often you open the lid and the type of steamer!
- Let them cool quite a bit before eating – they get better with time and can be reheated in the microwave perfectly!
I like to top them off with a Mexican Chile Gravy recipe I came up with. I highly recommend it!
- 1 TBSP Butter (you can add more of this up to 1/4 cup for even more rich flavor, but I like to keep the calories out)
- 4 TBSP flour
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons powdered garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 2 tablespoons chili powder
- 2 cups chicken broth
- Take about 1/4 cup of the chicken broth and whisk the flour into it, slowly. Creating a smooth paste. (Hint: This trick works well for any gravy and avoids the clumps flour can create!)
- Heat all the other ingredients to a mild boil and whisk in the flour paste you made above.
- Whisk constantly until the gravy is the thickness you desire, over low to medium heat – about 10 minutes.
- You can add or subtract the flour to your liking – totally up to you!
- Use this gravy on top of your tamales and enjoy!
Hope you enjoy!