Lightened-Up Chicken Tamales Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Lightened-Up Chicken Tamales

Lightened-Up Chicken Tamales
1-1/2 lb. boneless, skinless chicken breasts cubed
3/4 cup salsa
1 (4- oz.) can diced green chiles
3 tbsp. Art of Chipotle Gourmet Paste with Adobo
1/4 tsp. ground cumin
2 cups Quaker Masa Harina de Maiz (corn flour)
1/3 cup shortening
1 tsp. baking powder
3/4 tsp. salt
1-1/2 to 1-3/4 cups reduced sodium chicken broth or chicken stock
1/2 package d ried corn husks, soaked in hot water for 1 hour and drained well
Prep time: 1-1/2 hours, Cook time: about 2 hours

Combine chicken, salsa, chiles, chipotle paste and
cumin in a medium saucepan. Bring to a boil;
reduce heat and simmer, covered, for 1 hour or until
meat is very tender. Shred with 2 forks or mash with
a potato masher to shred. Place masa harina,
shortening, baking powder and salt in a large bowl.
Beat in enough broth with an electric mixer to form
a soft, spreadable paste. Choosing the largest of
the corn husks, spread about 1/4 cup of masa on
the inside of each husk, leaving 2 inches empty at
the top and bottom. Place a few tbsp. of shredded
chicken in the center of the masa. Fold in husks so
that masa edges meet to enclose filling; fold in
ends. Place in a steamer basket in a large stockpot
with 1 inch of water. Stand tamales up in pot, being
careful not to overcrowd. Cover and steam for
about 1 hour.

Makes about 12 tamales.
Nutritional Information:
230 calories, 20 g protein, 8 g total fat (2 g sat., 0 g trans), 18 g carbohydrate, 2 g fiber, 1 g sugar, 50 mg cholesterol, 400 mg sodium, 5 points


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