Chicken Tamales with Pomegranate Salsa
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Chicken Tamales with Pomegranate Salsa
Chicken Tamales with Pomegranate Salsa
1 bag dried cornhusks, soaked in water for 3 hours
2 tbsp. vegetable oil
2 cloves garlic, minced
1 small yellow onion, minced
1 lbs. ground chicken
1 (6- oz.) can tomato paste
1 tbsp. ground cumin
1 tbsp. ground ancho chile powder
Salt and pepper to taste
1 cups beef broth, divided
2/3 cup coconut oil
2 cups masa harina
1 tsp. baking powder

1 cups fresh pomegranate seeds (arils)
1/2 cup diced red onion
1/2 cup chopped cilantro
3 tbsp. fresh lime juice
2 tomatoes, seeded and diced
1 jalapeno pepper, seeded and minced

Prep: 1 hour, 25 minutes, Soak: 3 hours
Cook: 1 hour, 25 minutes, Serves: 8

1. Soak dried cornhusks in warm water in a large bowl for 3 hours.

2. Meanwhile, heat vegetable oil in a large skillet over medium heat. Add garlic and onions; cook for 5 minutes. Add chicken and cook for 8 minutes. Add the tomato paste, cumin, chili powder, salt and pepper. Cook for another 8 minutes. Remove from heat and let cool.

3. Using a mixer, beat coconut oil with 2 tbsp. broth. Whip until fluffy. Add masa harina, baking powder, and remaining broth slowly. Mix until dough comes together.

4. Drain husks. Place one cornhusk down on surface and place 1/4- to 1/2-inch thick masa on top. Spread 1 tbsp. of chicken mixture down middle of masa. Fold up sides of cornhusk towards the center, tie with twine to close. Repeat the process until all masa and chicken is used.

5. Place into a large steamer and steam for 1 hour.

6. Combine all salsa ingredients in a medium mixing bowl. Season with salt and pepper. Serve with tamales.

Nutritional Information:
480 calories, 21 g protein, 30 g total fat (18 g sat., 0 g trans), 36 g carbohydrate, 6 g fiber, 9 g sugar, 73 mg cholesterol, 311 mg sodium, 19 points