Chicken and Cheese Tamales

Ingredients

Easiest and tastiest recipe! The Easy Way to make Chicken and Cheese Tamales

There are numerous ways to make tamales. However, Guillermo Pernot of Cuba Libre in Philadelphia has a rather unique and simple way. Simple mash up the masa dough and slow-braised pork filling together. This seems to be a convenient choice instead of assembling the tamales one by one. After that, instead of the traditional way of using corn husks, he steams the tamales in aluminum foil. However, before we proceed with the steps to make the much-revered tamales, let's go over some of the ingredients:
  • 2 cups masa harina
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup solid vegetable shortening (about 3 ounces), should be softened
  • 1 1/4 cups cool water
  • 2 1/2 cups shredded chicken (1 rotisserie chicken)
  • 2 scallions, finely chopped
  • 1/4 pound sharp cheddar cheese, shredded (1 packed cup)
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup chopped cilantro
  • Hot sauce, for serving.
Now that we are clear on the ingredients lets go over the steps:
  1. In a food processor, using baking powder and salt to pulse the masa harina. After that, add water and pulse for moistening the masa harina. Add The vegetable shortening is to be added in clumps and then drizzled with the chicken stock. After this process, until it becomes smooth and evenly blended and then scrapes the side of the bowl occasionally. Once done, transfer the dough to a large bowl and then stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  2. Take a plastic wrap and tear twelve 12-inch-square sheets from it. Take 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each layer. Only with lightly moistened hands, press the tamales into 4-by-2-inch rectangles. The thickness of these rectangles should be about 1/2 inch thick. Fold up the squares of plastic around the tamales and then twist the ends securely. Once done, fold them under to make packets. Repeat this step to form the remaining tamales.
  3. At the bottom of a large bamboo (or other) steamer, arrange the tamales seam side down. Steam more than 2 inches of boiling water for about25 minutes. The tamales should be then cooled slightly, and then transferred to a large platter: Cut the ends of the plastic-wrapped packets. Once done, slide the tamales out onto the tray.

Instructions

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Easiest and tastiest recipe! The Easy Way to make Chicken and Cheese Tamales

There are numerous ways to make tamales. However, Guillermo Pernot of Cuba Libre in Philadelphia has a rather unique and simple way. Simple mash up the masa dough and slow-braised pork filling together. This seems to be a convenient choice instead of assembling the tamales one by one. After that, instead of the traditional way of using corn husks, he steams the tamales in aluminum foil. However, before we proceed with the steps to make the much-revered tamales, let's go over some of the ingredients:
  • 2 cups masa harina
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup solid vegetable shortening (about 3 ounces), should be softened
  • 1 1/4 cups cool water
  • 2 1/2 cups shredded chicken (1 rotisserie chicken)
  • 2 scallions, finely chopped
  • 1/4 pound sharp cheddar cheese, shredded (1 packed cup)
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup chopped cilantro
  • Hot sauce, for serving.
Now that we are clear on the ingredients lets go over the steps:
  1. In a food processor, using baking powder and salt to pulse the masa harina. After that, add water and pulse for moistening the masa harina. Add The vegetable shortening is to be added in clumps and then drizzled with the chicken stock. After this process, until it becomes smooth and evenly blended and then scrapes the side of the bowl occasionally. Once done, transfer the dough to a large bowl and then stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  2. Take a plastic wrap and tear twelve 12-inch-square sheets from it. Take 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each layer. Only with lightly moistened hands, press the tamales into 4-by-2-inch rectangles. The thickness of these rectangles should be about 1/2 inch thick. Fold up the squares of plastic around the tamales and then twist the ends securely. Once done, fold them under to make packets. Repeat this step to form the remaining tamales.
  3. At the bottom of a large bamboo (or other) steamer, arrange the tamales seam side down. Steam more than 2 inches of boiling water for about25 minutes. The tamales should be then cooled slightly, and then transferred to a large platter: Cut the ends of the plastic-wrapped packets. Once done, slide the tamales out onto the tray.

Chicken and Cheese Tamales

Easiest and tastiest recipe! The Easy Way to make Chicken and Cheese Tamales

There are numerous ways to make tamales. However, Guillermo Pernot of Cuba Libre in Philadelphia has a rather unique and simple way. Simple mash up the masa dough and slow-braised pork filling together. This seems to be a convenient choice instead of assembling the tamales one by one. After that, instead of the traditional way of using corn husks, he steams the tamales in aluminum foil. However, before we proceed with the steps to make the much-revered tamales, let's go over some of the ingredients:
  • 2 cups masa harina
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup solid vegetable shortening (about 3 ounces), should be softened
  • 1 1/4 cups cool water
  • 2 1/2 cups shredded chicken (1 rotisserie chicken)
  • 2 scallions, finely chopped
  • 1/4 pound sharp cheddar cheese, shredded (1 packed cup)
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup chopped cilantro
  • Hot sauce, for serving.
Now that we are clear on the ingredients lets go over the steps:
  1. In a food processor, using baking powder and salt to pulse the masa harina. After that, add water and pulse for moistening the masa harina. Add The vegetable shortening is to be added in clumps and then drizzled with the chicken stock. After this process, until it becomes smooth and evenly blended and then scrapes the side of the bowl occasionally. Once done, transfer the dough to a large bowl and then stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  2. Take a plastic wrap and tear twelve 12-inch-square sheets from it. Take 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each layer. Only with lightly moistened hands, press the tamales into 4-by-2-inch rectangles. The thickness of these rectangles should be about 1/2 inch thick. Fold up the squares of plastic around the tamales and then twist the ends securely. Once done, fold them under to make packets. Repeat this step to form the remaining tamales.
  3. At the bottom of a large bamboo (or other) steamer, arrange the tamales seam side down. Steam more than 2 inches of boiling water for about25 minutes. The tamales should be then cooled slightly, and then transferred to a large platter: Cut the ends of the plastic-wrapped packets. Once done, slide the tamales out onto the tray.