Recipe: How to make chicken tamales from Cantina Laredo

How to make tamales: Recipe from Cantina Laredo:

Chicken Tomatillo

Chicken Filler:

• 2 ½  Pounds Chicken breast boneless
• ½  Gallon Water    
• 8  Ounces Onion Diced 1"
• 3 Garlic Cloves, Peeled
• 4 Bay Leaves (each)
• 1 ½  Ounce  (Optional) of Chicken Consommé
• 16  Ounces Tomatillo Sauce
•  4  Ounces Canned Jalapeño 1/8" Chop
• 2  Tablespoons of flour

1. In a saucepan measure and add, water, onions, garlic, bay leaves, chicken consommé
     and bring to a boil.
2. Add chicken breast to boiling water. Boil chicken until the thickest internal 
     temperature is 165°F. Approximately 10 to 12 minutes. 
3. Remove the pan from the flame and remove chicken from the sauce pan.
4. Place chicken onto a cutting board, cut chicken into a 1"cubes. Place chicken into a 
      mixing bowl and shred meat with two forks
5. Add tomatillo sauce, canned jalapeño to the bowl with the chicken and mix well.     
      Evenly sprinkle the flour on top of the chicken and mix well.
6.  Save on side.  (yield filling for about  17 to 18  Large Tamales)

Masa - dough covering for Tamales

• 20 oz Masa Harina (dehydrated masa flour) 
• 1 tablespoon of Baking Powder
• ½  teaspoon of Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Granulated Garlic
• 1 tablespoon Chicken Consommé
• 3 cups Warm Water
• 10 oz Vegetable Shortening

1. Measure and place the masa harina, baking powder, salt, cumin, granulated garlic, 
     chicken consommé and mix into well blended. No lumps.
2. Add the water to the bowl and knead the masa mix until well incorporated.
3. Add the shortening to the masa and knead until well mixed and masa is very smooth. - Note: at this point there must be no separation of shortening from the masa and the mixture must be smooth to the touch.
4.   Masa is ready to make tamales. (Yield masa about 26 Large Tamales)

Corn Husk:

Count corn husks needed, include the one to be used to tie the tamal.  Clean corn husks and completely submerge in hot water for 30 minutes.  After 30 minutes drain the water completely. Husk are ready to begin tamale preparation. 
To prepare the corn husk strings holding one husk in your hand from the top of the husk
pull off a 1/8" string from each husk.

Tamales Preparation:

Corn Husk  - 1  Each
Corn Husk String - 2  Each
Masa for Tamales  - 2  Ounces
Chicken Tamal Filling - 2  Ounces
Water - as needed

1.  Place the husk on bottom portion of the hand tortilla press.
2.  Portion the masa into hands, press the masa an oval shape and place on the press on 
    top of the husk, place plastic wrap on top of the masa, close tortilla press and gently
   apply pressure to flatten the masa to 1/8" thick onto the husk 4 – 4 ½ " wide set on the 
   center of the husk 2" from top and bottom of the husk.
3.  Portion chicken filling on the center of the masa, using your fingers form a line 
    vertically from the top to bottom of the masa
4.  Fold the masa and the husk around tamal meat filling
5.  Tie both ends of the tamal husk with one corn husk string each
6.  Place tamales into the Tamal olla vaporera (perforated steam pan) or double boiler.
    Note: use a deep pan to hold enough water, at list ¾ gallon of water.
7.  Place enough water to steam (cook) the tamales into a pan.
8.  Place pan over medium flame and cook for one to one hour and 15 minutes. Remove
    from heat.
9.  Careful when lid is remove steam can burn you hands.