The history of tamales during the Christmas season dates to 8,000 B.C. when wrapped tamales were part of ritual offerings. Now, tamales are a holiday tradition for many families.
Whether you make them at home or get help with a "Box o Tamales" or party pack, Blue Goose Cantina is here to help.
General manager Texas White shares the restaurant's recipe.
Chicken, Jalapeno and Cheese Tamales
Makes Six (6) Servings – 12 Tamales
- 18 oz. cooked shredded Chicken Breast
- 1 Cup Salsa Verde
- 1 Cup Jack Cheese
- 1 Package of Corn Husks - Soaked and hydrated in a large pot of hot water for about 20 minutes.
- ½ cup sliced pickled Jalapeños
Masa for Tamales:
- 1 Cup Lard or Vegetable Shortening, at room temperature
- 2 Cups real Corn Masa
- 1 Tbsp. Salt
- ½ Cup Chicken Broth
- 2 Tbsp. Baking powder
Beat the lard or shortening in a mixer until fluffy. Add the masa, salt, chicken base, and baking powder and mix until incorporated.
Use a # 20 scoop, to portion 2 oz. dough balls, and place them on an aluminum cookie sheet.
Cooked Chicken for Tamales:
- 1 Chicken breast (large enough to render 18 oz. shredded chicken)
- 1 Cup Celery, diced
- 1 White or Yellow Onion, diced
- 1 Tbsp. Salt
- About 2 Cups Water
Boil chicken breast with enough water to cover the meat along with celery, onion, and salt. Simmer for about one hour. Remove the chicken breast and shred with a fork.
Assembling the Tamales:
Place shredded chicken, Salsa Verde and cheese in a mixing bowl and toss until well blended.
Spread masa dough ball across 2/3 of the corn husk. Leave edges clear for wrapping.
Add 2 ounces of the chicken mixture and spread over the masa.
Add 3 slices of jalapeños on top of the mixture and roll the husks.
Steam the tamales in a steamer pot for 45 minutes to an hour.
Remove, and let cool for 10-15 minutes before serving.
Tamales can be refrigerated for up to two days.