It was a great way to end the Cinco de Mayo week: con tamales. So we had some friends and family over and prepared tamales two ways; one batch was Pinto Beans and Queso Fresco Tamales and the other was Chicken and Chipotle Pepper Tamales. (We used the Chow.com recipe for masa dough for both.)
The chicken tamales had a little spice to them, but it wasn't unbearable. But I think the pinto bean ones were better. And Melissa and I were surprised not only by how many guests ate and enjoyed them, but also by how many guests had never had tamales before. It's always fun to spread food to family and friends.
Chicken and Chipotle Pepper Tamales
2 chicken breast halves, cooked and shredded
2 chipotle peppers, finely diced
2 tablespoons adobo sauce
1/2 cup queso fresco
1. Reheat chicken in pan over medium high heat. Add chipotle peppers and adobo sauce.
2. Add queso fresco and let heat and melt for 1 to 2 minutes.
3. Scoop 1 tablespoon of chicken filling in each corn husk layered with 1/4 cup masa dough.
4. Steam for about 2 hours; let sit for about 10 to 15 minutes before serving.
1 comment:
Tamales take a bit of time to make, but I think they're SO worth the effort.
Did you make your own masa from dried? Or use fresh?
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