October 2008
Ingredients
leftover corn tortillas (about 3 per tamale)
leftover chicken soup (below) or stock

For stock (delicious chicken soup): In a large wok, place cleaned whole chicken, veggies (carrots, onions, celery, etc), about 2 tsp salt, 1 tsp cracked pepper, and fill with water about 2" below rim. Cover and bring to a boil, simmer for 30 minutes to an hour, turning chicken occasionally, skimming foam and fat from surface, until legs wiggle loosely from body or until meat is falling off the bone.

For Masa of Tamale:
1 Tbsp melted butter per tamale (optional)
garlic
salt
chili powder
canned chipotle pepper in adobo sauce
basil
flour

Directions
In a food processor grind corn tortillas finely. Gradually add melted butter and enough of the chicken stock to the masa until it is smooth and pasty. Add garlic powder, salt, and a little chili powder and process until incorporated.

Shred chicken from the bone finely. In a skillet, saut? shredded chicken, sprinkle lightly with flour, add garlic, basil, lots of chili powder, and a touch of chipotle pepper sauce. Cook shortly, then add just enough stock to moisten the chicken until it's thick and holds together.

Spread masa about 1/4" layer in a rectangle on a piece of foil or warmed moistened corn husk or banana leaves. Add a small spoonful of chicken down the middle, then wrap the tamale, sealing the edges of the masa and securing the wrapper. I leave one end open.



Bring steamer water to a boil then simmer on low. Steam tamales for 2 hours, adding water as necessary.  Allow to cool before unwrapping.  Top with cheese, chipotle, if desired.

 
Recommended product:
Goya or other brand.  All the ones I've tried are great, but vary in heat.  If you're getting it from a regular grocery store, it's located in the "ethnic foods" aisle.  If you're lucky enough to have a Mexican market nearby, grab dried corn husk to wrap tamale properly.