Chicken Tamales with Roasted Corn Masa and Chipotle Crema
Chef Levi Newsome from the Publix Aprons Cooking School joined WCTV on set to showcase this recipe.
- 1 cup heavy cream
- 2 garlic cloves
- 1 chipotle pepper in adobo sauce
- Roasted Corn Masa recipe (recipe follows)
- 16 large dried corn husks, soaked in hot water for 30 minutes
- 1 Deli rotisserie chicken, pulled
- Salt and pepper to taste
Place first 3 ingredients in a saucepan, reduce by half over low heat, and puree with an immersion blender or in a food processor. Season with salt and pepper to taste. Set aside.
Place 2 tablespoons masa dough in center of a drained corn husk and spread evenly, leaving a border around edges of husk. Place a spoonful of chicken in center of masa, roll into a torpedo shape and tie off ends with butcher’s twine or thin strips of husk. Fill bottom of a steamer or a stockpot fitted with a strainer or vegetable basket with
2-3 inches of water. Bring water to a boil and place tamales in steamer and cover tightly. Steam tamales 20-30 minutes adding more water as needed. Remove from steamer and let rest for 5 minutes. Slice open and top with the red chili crema.
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