Chicken (Or Turkey) Tamales.

Ingredients:

About 5 pounds of leftover turkey or chicken boiled in water until the meat falls off the bones. (Save the broth to utilize in this recipe as well as for a "Soup starter" for another meal).

1 cup Turkey or Chicken broth.

Bag of "Instantanea De Maiz" (Instant corn masa mix) it is easiest to use the instant corn masa type, such as this. I use The "El Mexicano" brand and really like it. (I make this up, as I need it.... so it is hard for me to dictate how much I actually use).

Lard. I like the "El Mexicano" brand.... "Manteca". But you may also use white Crisco.... not the butter flavored one, though. (You will mix this in a bit at a time, too).

1 8 ounce bag of packaged dried corn husks, washed then soaked in hot water for about 4 hours then drain them on paper toweling.

3 or so cups of Adobo Sauce. (My recipe for Adobo will also be posted here in the recipe box). You can use a store bought Adobo sauce though, if you wish. Just please use a Mexican branded one if you do go this route.... Heaven knows you don't want an American made product.... in Mexican food, this would be a taste disappointment.

1 poblano chile, seeded and roasted then cut into strips about a half an inch wide.

Directions:

In a large saucepan over medium heat combine 1 cup of the Adobo Sauce, the cooked chicken (or turkey) and the chile. Simmer this to a thick-ish meat "sauce" for around 20 minutes, until throughly heated. (You may need to add more of the Adobo sauce if the chicken or turkey is dry, however). Reserve one cup of the Adobo sauce to add to the masa ~ The remaining cup (or so) of sauce remaining can be served along with the tamales at mealtime.

Mix together the second cup of the plain Adobo sauce, the chicken or turkey stock and salt and set to the side.

Put quite a bit of the masa mix into a large bowl (About 3-4 cups)? and add the poultry stock mixture a little bit at a time as you mix this together with your hands. (It should be said: REMOVE ANY JEWELERY PRIOR TO MAKING TAMALES..... Icky ewwwwww..... if you don't)! Add the lard about an eighth of a cup at a time and mix it in with your hands until this mixture forms a non sticky ball and is light and fluffy in texture. After some time of doing this.... you know when it is "ready" by feeling it.... until that time you can test if it is light enough by filling a glass with COLD water and then by putting a tablespoon or so of the masa mixture into the water: if it floats, it is a light enough masa. If not, mix the dough a little bit more with your hands by squeezing it through your fingers for awhile longer.

Wrap the tamales by using the (Now cleaned, soaked and drained) corn husks. Put about Two tablespoons of masa on the husk and roll it out about the width of your middle finger (Maybe a bit bigger than that). Tap a long "Furrow" into the center of the masa lengthwise (A channel for the filling). Take a large spoonful of the meat mixture and put in into the "Channel" you created and tap the meat lightly into the channel.

Roll up the tamale in the corn husk. For those of you that have not done this.... to wrap a tamale is almost like wrapping up a burrito. After rolling it, you just place it seam side down. You may need to tie off the tamale at first to keep it closed. (Use long strands of thinly cut corn husk strips as a "ribbon"). After you roll these for a long while though you won't need to tie them.

Repeat until you run out of meat and masa mix. (Or corn husks)!
(This is when you might have to make up some more masa mix, though.... if you still have a whole bunch of meat, remaining)!

To cook:
Put water in your steamer.
Line the tamale steamer (Or a really large vegatable steamer pot that has a lid) with some of the corn husks and lay the tamales seam side down onto the steamer rack covered with the corn husks. When that layer is done.... top it with another layer of tamales in a staggered fashion. Continue this process until you run out of tamales.
Top your steamer with a lid.

Cook over a very low flame so that the water just simmers. Cook over the simmering water for about 2 hours (The time varies according to how many tamales you are steaming). You will know that they are done when the husks just begin to pull away from the masa without sticking. (That and your house will faintly smell of spiced popcorn)!

Serve hot, in the wrappers (Don't eat the wrappers for those of you that have not had tamales)! with sour cream and the remaining Adobo sauce. Make sure that anyone takes off the wrappers before putting on sauce or sour cream, though.... this does bear repeating.... LOL I have seen people try to eat them with the wrappers ON. I unwrap them for my kids, first.... everyone else unwraps their own.... they stay hot until they are ready to be eaten, that way.

I generally make 200 to 300 of these at a time. (To make the experience "Worthwhile" time speaking wise) They freeze very well....
but go very quickly!
We like them served with refried beans and some spanish rice.

Enjoy!!
Bronwyn