Coriander Pesto Chicken Tamales
A Delicious
Savoury Tamale
INGREDIENTS
4 cups 1-inch cubed freshly cooked chicken
3 cups Coriander Pesto Sauce (5 large bunches coriander, ½ cup pine nuts, ½ cup romano grated cheese, ¼ cup extra-virgin olive oil, ½ cup chicken stock. Blend all together.)
12 cups Basic Fresh Masa
24 dried corn husks, soaked washed and drained
4 cups fontina or Jack cheese grated
DIRECTIONS
- Prepare the chicken, sauce and masa
- To assemble the tamales, spread 1/3 to ½ cup masa on the smooth side of a corn husk.
- Place 1 heaped tablespoon of chicken in the centre of the masa and top with 2 tablespoons of pesto and 1 tablespoon of cheese. Fold the tamale using the fold-over method.
- Since the cheese expands and tends to push out of the tamale while steaming, wrap the tamale in parchment paper.
- Repeat for the remaining tamales.
- Steam the tamales for 1 hour.
Makes 2 dozen tamales.
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