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.”
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
- Soak husks briefly in water.
- In bamboo steamer or pasta pot with insert, bring water to boil or simmer for cooking tamales.
- Follow instructions for preparing masa for tamales.
- Using spatula, spread interior of the husks with masa.
- Mix together shredded chicken, hominy and cheese. Fill battered husk with shredded chicken. Roll husks, pinch and trim, fold or tie ends.
- 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.
- 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.