{"id":6031,"date":"2024-11-22T14:09:06","date_gmt":"2024-11-22T14:09:06","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6031"},"modified":"2024-11-22T14:09:06","modified_gmt":"2024-11-22T14:09:06","slug":"mexican-green-chili-chicken-cheese-tamales","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6031","title":{"rendered":"Mexican Green Chili, Chicken & Cheese Tamales"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Tamale Dough (Masa):<\/p>\n

4 cups masa harina (corn dough for tamales)<\/p>\n

1 \u00bd cups chicken broth (or more if needed)<\/p>\n

1 cup vegetable oil or softened lard<\/p>\n

1 tsp baking powder<\/p>\n

1 \u00bd tsp salt<\/p>\n

1 cup grated cheese (cheddar or Mexican blend)<\/p>\n

For the Filling:<\/p>\n

3 cups cooked chicken (shredded)<\/p>\n

1 cup green chili salsa (or chopped roasted green chilies, or a green enchilada sauce)<\/p>\n

1 cup shredded cheese (cheddar or Mexican blend)<\/p>\n

1 tsp ground cumin<\/p>\n

Salt and pepper to taste<\/p>\n

For the Tamale Wrapping:<\/p>\n

30-35 dried corn husks (soaked in warm water for 1 hour before using)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/strong><\/h1>\n

Prepare the Tamale Dough (Masa):<\/strong><\/p>\n

In a large mixing bowl, combine the masa harina, baking powder, and salt.<\/p>\n

Slowly add the chicken broth while mixing the dough with your hands or a spatula, adding more broth if needed until the dough is smooth but not too wet.<\/p>\n

Add the vegetable oil or lard to the dough and continue mixing until it’s soft and fluffy.<\/p>\n

Stir in the grated cheese to the dough until well incorporated.<\/p>\n

Prepare the Filling:<\/strong><\/p>\n

In a separate bowl, combine the shredded cooked chicken, green chili salsa (or roasted chopped green chiles), shredded cheese, cumin, salt, and pepper. Mix until everything is well combined.<\/p>\n

Assemble the Tamales:<\/strong><\/p>\n

Drain the soaked corn husks and lay one flat on a clean surface. Spread a generous amount of masa dough on the husk, leaving space at the top and bottom.<\/p>\n

Add a spoonful of the chicken and cheese filling in the center of the dough.<\/p>\n

Carefully fold in the sides of the husk, then fold the bottom up, making sure the tamale is wrapped securely.<\/p>\n

Steam the Tamales:<\/strong><\/p>\n

Arrange the tamales upright in a large steamer (or a large pot with a steaming rack).<\/p>\n

Cover the tamales with a wet cloth and add water to the bottom of the steamer.<\/p>\n

Steam the tamales over medium heat for about 1 to 1 \u00bd hours. Check the water level occasionally and add more if needed.<\/p>\n

To test if the tamales are done, remove one and check if the dough has fully cooked and easily pulls away from the husk.<\/p>\n

Serve:<\/strong><\/p>\n

Once cooked, let the tamales rest for about 10 minutes before serving.<\/p>\n

Serve with additional green salsa, sour cream, or your favorite sides.<\/p>\n

Enjoy your Mexican Green Chili, Chicken & Cheese Tamales<\/strong>! These are perfect for any occasion, especially for gatherings, holidays, or family dinners. \ud83c\udf2e\ud83c\udf89<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Tamale Dough (Masa): 4 cups masa harina (corn dough for tamales) 1 \u00bd cups chicken broth (or more if needed) 1 cup vegetable oil or softened lard 1 tsp baking powder 1 \u00bd tsp salt 1 cup grated cheese (cheddar or Mexican blend) For the Filling: 3 cups cooked chicken (shredded) 1 […]<\/p>\n","protected":false},"author":1,"featured_media":6033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6031"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6031\/revisions"}],"predecessor-version":[{"id":6034,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6031\/revisions\/6034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6033"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}