Time: 1 hour 10 min.
Complexity: easily
Servings: 12

Chicken and Olive Tamales - A Detailed Recipe.

Ingredients:

• 14 large corn cob husks
• 1 grilled chicken (0.9-1.3 kg), skin removed and meat shredded
• 1 tbsp. grated cheese
• 1/2 cup chopped cilantro, plus more for garnish
• 1/2 cup frozen green peas
• 1/2 cup pimiento-stuffed olives, drained and halved
• 2 tbsp. salsa verde
• 2 cups self-rising yellow cornmeal mix

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn husk, grilled chicken, peas, cheese, olive, corn flour, salsa sauce, cilantro

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Preparation:

Step 1
• Place the corn husks in warm water; soak for 30 minutes or until soft and pliable. Remove 2 husks from the water and set aside. Form the husks into 12 thin strips for tying the tamales; set aside.
Step 2
• While the husks are soaking, combine the chicken, cheese, cilantro, peas, olives, and salsa in a bowl. Add the cornmeal mixture and stir until smooth.
Step 3
• Place the husks on a work surface, wide side up. Starting at the top edge, spoon 2/3 cup of filling into the center, forming a 5 x 10 cm rectangle, leaving room at the bottom for rolling.
Step 4
• Roll the tamale into a roll to enclose the filling. Fold the bottom end of the husk over and tie with one strip of husk. Repeat with the remaining husk, filling, and strips.
  
  Add 1 inch (2.5 cm) of water to a deep saucepan with a tight-fitting lid; place a steamer basket inside the saucepan. Arrange the tamales upright in the basket (sealed side down). Bring the water to a boil over medium heat; cover and steam for 25 minutes, adding more water as needed.
  
  Carefully remove the tamales from the steamer basket and let them rest for 5 minutes. Transfer to a plate; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
  
  In this chicken tamales You can add a little spice with chili pepper.

Votes: 2


Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer