Tantalize your taste buds with this comforting and fulfilling dish that's a staple of Mexican cuisine!

1

Soak corn husks in warm water for 30 minutes to soften them.

2

In a large pot, boil chicken with enough water to cover it for about 20 minutes, or until cooked through. Remove chicken and let it cool, then shred it.

3

In a separate pan, sauté diced onion, bell pepper, and minced garlic in a bit of oil until soft, around 5-7 minutes.

4

Add the shredded chicken and season with salt, black pepper, and cumin. Mix well and set aside.

5

In a mixing bowl, combine masa harina and salt. Gradually add chicken broth, mixing until a smooth dough forms.

6

Take a soaked corn husk and place about 2 tablespoons of the masa dough on the thick side. Add 1-2 tablespoons of the chicken mixture on top.

7

Fold the sides of the husk over the filling and then fold it up from the bottom to create a tamale. Repeat until all ingredients are used.

8

Place the tamales upright in a steamer basket and steam over low heat for about 45-60 minutes, or until the masa is firm and pulls away from the husk.

12

• Add different types of cheese for a richer flavor.
• Incorporate jalapenos for a spicy kick.
• Use leftover turkey or beef for variation.

• Make sure you adequately soak the corn husks so they are pliable.
• Adjust seasoning in the chicken mixture to your preference.
• Steaming the tamales gently will ensure they cook evenly.

• fat: 7g
• protein: 15g
• calories: 250
• carbohydrates: 30g

This dish provides a hearty balance of protein and carbohydrates, making it a solid meal choice for energy and nourishment.

• Chicken and Vegetable Tamales (Tamales De Verduras Y Pollo)
• Carne Picada Con Verduras (Beef and Vegetables) - La Piña en la ...
• Inside a Costa Rican Tamaleada – And How You Can Join