• Chicken And Goat Cheese Tamales With Chile Verde

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    • 1 pkt corn husks - (8 ounce) approximately 40 hus
    • 2 Tbsp. vegetable shortening
    • 1 c. minced yellow onions
    • 3/4 c. corn kernels
    • 1/2 c. diced green bell pepper
    • 1 Tbsp. minced garlic
    • 1 Tbsp. chopped jalapeno
    • 2 tsp chili pwdr
    • 1 tsp salt
    • 1 tsp cumin
    • 1/2 tsp cayenne
    • 1 lb shredded cooked chicken meat
    • 1/2 c. diced roasted peeled seeded New Mexico chile peppers
    • 1/4 c. chopped fresh cilantro leaves
    • 6 ounce crumbled goat cheese
    • 2/3 c. vegetable shortening plus
    • 1/3 c. vegetable shortening melted
    • 4 c. masa harina
    • 1 tsp salt
    • 3 c. chicken stock (or possibly canned low-sodium chicken broth)
    • 1 lb fresh mild green New Mexico chiles (or possibly Anaheims)
    • 1 lb fresh warm green New Mexico chiles (Big Jim's) (or possibly anchos or possibly poblanos)
    • 2 Tbsp. vegetable oil
    • 1/2 c. minced white onion
    • 2 Tbsp. chopped garlic
    • 1 Tbsp. chopped seeded jalapeno pepper
    • 2 tsp dry Mexican oregano
    • 1 tsp salt
    • 1 tsp grnd cumin
    • 2 Tbsp. all-purpose flour
    • 3 c. chicken stock (or possibly canned low-sodium chicken broth)
    • 1/2 c. minced fresh cilantro Lowfat sour cream for accompaniment


    1. Separate the dry corn husks into individual pcs and remove any corn silk threads inside the husks. Bring a large pot of water to a boil and remove from the heat. Place the separated husks in the water, weight with a large, round baking dish, and cover. Allow the husks to soak for 30 min and up to 1 hour.
    2. To make the filling, heat the shortening in a large, heavy skillet over medium heat. Add in the onions, corn, and bell peppers, and cook, stirring, till soft, about 4 min. Add in the garlic, jalapeno, chili pwdr, salt, cumin, and cayenne, and cook, stirring, for 1 minute. Add in the chicken, chile peppers, and cilantro, and cook, stirring, for 1 minute. Remove the pan from the heat and let sit till cold sufficient to handle. When cold, mix in the goat cheese.
    3. To make the dough, place the solid shortening in the bowl of an electric mixer fitted with a whisk attachment, and cream till light and fluffy, about 3 min. Combine the masa harina and salt in a bowl. With the mixer on medium speed, alternately add in the masa harina and chicken stock to the whipped shortening, thoroughly mixing after each addition. Gradually add in the melted shortening to the dough mix with the mixer on medium speed.
    4. Place one large soaked cornhusk on a flat work surface. Using a 1/4-c. measure, spoon 1/4 c. of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square. Place about 1 generous Tbsp. of the chicken mix into the center of the masa. As though wrapping a package, fold the sides of the husk over the filling, then bring the bottom and the top over the filling, overlapping as much as possible to tightly enclose the filling. (You now will have a small package, measuring approximately 3 inches by 2 inches.)
    5. Wrap a piece of kitchen twine around the middle of the tamale, as though wrapping a present, twisting the twine up and down at the middle to tie around all 4 sides, and knotting the twine at the top. Place the filled tamale on a large platter or possibly in a roasting pan.
    6. Lay or possibly stand the tamales in a steamer insert 2-inches over a pot of gently boiling water, being careful not to pack them too tightly. Cover the top of the tamales with a layer of the remaining corn husks, then cover with a lid. Steam the tamales, covered, over the boiling water for 2 hrs, replenishing the water as needed, so the pot does not go dry. Remove the tamales from the steamer insert and let cold for 10 min before handling.
    7. To serve, unwrap the tamales and top each with a spoonful of Chile Verde and a dollop of lowfat sour cream.
    8. Chile Verde: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs till all sides are charred black, about 7 to 10 min. (Alternately, the peppers can be roasted under a broiler, or possibly on top of a gas or possibly charcoal grill.) Place the blackened peppers in a plastic or possibly paper bag, and let rest till cold sufficient to handle, about 15 min. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
    9. In a large saucepan, heat the oil over medium-high heat. Add in the onions and cook, stirring, till tender, about 3 min. Add in the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add in the flour and cook, stirring, without allowing to color, for 2 min. Add in the minced peppers, and stir well to combine. Add in the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 min.
    10. Remove the chile verde from the heat, add in the cilantro, and adjust seasoning, to taste.
    11. This recipe yields 32 to 36 tamales.
    12. Yield: 32 to 36 tamales

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