Hot Tamale!
Mexican food is one of my favorites. Fresh tortillas, slow cooked beans, roasted vegetables, and delicious ceviche…Now I’m starving!
We decided to give tamales a go, and I can force this becoming a staple in the fridge and freezer. I did take the easy route and had the hubby pick up the tamale mix from the Lompoc Tortilla Shop. They sell large bags at the market and it was a timesaver for sure. Next time I’ll give it a go with my own mix.
Chicken and Green Chili
I cooked up two chicken breasts with lots of yummy seasoning and a cup of chicken stock. When it was finished cooking I shreaded it and set the broth aside.
Because out peppers in the garden are super hot, I grabbed whole roasted chilis at the store and put them into the blender with the chicken stock.
I mixed the chili sauce with the chicken and let it sit for a few minutes to really soak up the flavors.
Once the filling is made, it’s time to prep the tamales!
Soak the corn husks in water to soften the a touch.
Add a spoonful of the tamale mix - Either pre-made or find a good recipe here.
Once the masa is spread, add your toppings and wrap them in the husks.
Once you have made all of your tamales, place them in a steamer loosley packed and steam for 30-40 mins. I made a second batch with black beans and cheese. I used the same method but mixed the beans and cheese before adding it to the masa.
Repeat the steps above but change any of your fillings! Enjoy these delicious treats with corn salsa, sliced avocado, or my favorite - green salsa.
I am not a good recipe followers so if you want legit instructions, I would find a good recipe online. There are some great tips out there, and of course, amazing recipes!