25 Tamales in an Hour
Want to add tamales to your restaurant menu but need to make them as quickly and efficiently as possible? Tamale expert Jesus Bojorquez of Bojorquez Trading (www.bojorqueztradingco.com) helps streamline the process in this simple six-step recipe he shares with el Restaurante Mexicano readers.
28 oz. instant corn flour for tamales
49 oz. chicken broth
8 oz. vegetable oil or butter
1 oz. salt
1 oz. baking powder
2-1/2 16-oz. jars green tomatillo sauce
2 lg. rotisserie chickens
1 bag (8 oz.) corn husks
Step 1: Soak corn husks in warm water until soft.
Step 2: Shred the chicken and marinate in the green tomatillo sauce.
Step 3: With an electric mixer, blend corn flour, vegetable oil or butter, salt, baking powder and chicken broth until you obtain a consistent mixture.
Step 4: Spread one tablespoon of masa over corn husk, then spread one tablespoon of marinated chicken over the masa.
Step 5: Fold side of corn husk to center over the masa and meat so they overlap to make a long package. Fold the empty part of the husk under so it rests against the side of the tamale with a seam.
Step 6: Stand tamales in a steamer, folded side down, and cook for about 35 to 45 minutes. After 35 minutes, check to see if tamale is cooked. Tamales are cooked when they separate easily from corn husks. Check water level every 20 minutes to avoid burning the tamales.