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 lbs. Raley's 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 to 1 cups reduced sodium chicken broth or chicken stock
1/2 package dried corn husks, soaked in hot water for 1 hour and drained well

Prep: 1½ hours, Cook: about 2 hours total, Makes: about 12 tamales

1. 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.

2. 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.

3. 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.

4. 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.

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