Green Chile, Chicken, & Cheese Tamales

Recipe from Chef Helen Lampkin. Yields about 15 tamales

Tamale Ingredients:

• 1 3/4 c. Masa Harina Tamale flour
• 1 1/8 c. hot water
• 5 oz. butter shortening
• 2 tsp. salt
• 3/4 tsp. baking powder
• 1/2 c. chicken stock
• 1/2 c. green chiles, roasted, peeled, and chopped
• 3/4 c. cooked chicken, shredded
• 1/2 c. Monterey Jack cheese, shredded
• Corn husks, soaked in hot water and then drained
• Serve with red chile sauce(below), green chile sauce, and/or crema

Red Chile Sauce Ingredients:

• 2 TBSP canola/vegetable oil
• 1/2 c. finely diced sweet onion
• 2 tsp. garlic, minced
• 1 TBSP flour or rice flour
• 1/2 c. (2 oz.) New Mexican Red Chile Powder
• 2 1/2 c. water or chicken stock
• 1/2 tsp. cumin
• Salt, to taste

Tamale Directions:

1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

Red Chile Sauce Directions:

• In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

Green Chile, Chicken, & Cheese Tamales: