Tamales are one of my favorite dishes. This is a very delicious homemade chicken tamale recipe from Socorro Cuevas Gonzalez who lives in La Plaza del Limon in Michoacan, Mexico. Michoacan was honored by United Nations, Educational, Scientific, and Cultural Organization (UNESCO) in 2010 as representing the true cuisine of Mexico.
Masa 10 lbs
Dry leafs of corn (about 3-4 dozen)
2 whole chicken breasts
Green chile jalapenos (2-3 for a mild taste)
Cilantro (only use a little)
1) Make Salsa: First cook the tomatillos for about 10 minutes. Then add the cooked tomatillos in a blender with green chile jalapeno, cilantro (a few strips), and 1/4 onion. You will add this on the corn leaf later.
2) Boil chicken for 45 minutes on medium heat
3) Take dry leafs of corn and soak in warm water for 1 hour
4) Put a handful of masa on each corn leaf — spread 1/2 way on leaf (otherwise the masa will spill over). Then put one tablespoon of salsa. Add 3 shreds of chicken. Then just fold the corn leaf.
5) Steam the tamales for 45 to 60 minutes in a steamer. Taste for the masa. You can buy the steamer called baporera in Mexican stores or you purchase steamers at a Chinese grocery store.
Makes 40 tamales Cooking time 1 hour. Cool for 10 minutes before eating.
If you live in the San Francisco Bay Area in California Erika Verduzco will happily take your tamale order and deliver them — please call (925) 848-5769.