Chicken Tamales

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
12 servings

Robert Darrah, foodservice director, says, “During our theme dinners, our guests enjoy these South-of-the-border flavors.  Whether they are mild or fiery, they are always a hit. They are fun for staff to make and great to eat.”

Ingredients

1 package corn husks, soaked briefly
1 qt. masa corn flour
1 roasted chicken, shredded
14 oz. hominy, drained, chopped or minced
2 cups shredded Monterey Jack cheese 
3 cups chicken broth
1 tbsp. cumin
½ cup chili powder
1 bunch cilantro, chopped
3 tbsp. cornstarch
1 clove garlic, crushed
1 tbsp. olive oil

Steps

  1. Soak husks briefly in water.
  2. In bamboo steamer or pasta pot with insert, bring water to boil or simmer for cooking tamales.
  3. Follow instructions for preparing masa for tamales.
  4. Using spatula, spread interior of the husks with masa.
  5. Mix together shredded chicken, hominy and cheese. Fill battered husk with shredded chicken. Roll husks, pinch and trim, fold or tie ends.
  6. Put tamales in steamer and cook in chicken stock for an hour or so. Add cornstarch, cumin, chili powder, cilantro, garlic and olive oil to stock and bring to simmer. Adjust flavors to your taste.
  7. Remove tamales from pot and cut ends with scissors to remove string. Pull tamale out of shell and serve with sauce and cheese, beans and rice.
Source: Legacy Retirement Communities, Lincoln, Neb.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources