- 30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares
- 4 cups (1 pound) flour
- 2 cups skim milk
- 1½ cups low-sodium chicken broth (remove fat)
- ½ cup mashed potatoes
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup lemon juice
- ½ teaspoon salt
- 2 cloves garlic, minced
- ½ pound boneless, skinless chicken breasts cut into 20 strips, ½-inch by 2 inches
- 2 medium potatoes, peeled, and thinly sliced (20 slices)
- 40 raisins
- 2 tomatoes, thinly sliced (20 slices)
- 1 onion, thinly sliced
- ½ red bell pepper, thinly sliced (20 slices)
- 2 fresh green chilies, thinly sliced (20 slices)
- 20 fresh mint sprigs
- I in a large saucepan, stir the dough ingredients with a wooden spoon.
- Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist.
- Cool to room temperature and wrap in plastic until needed.
- The dough may be made one day in advance and refrigerated.
- In a medium mixing bowl, stir together the lemon juice, salt, and garlic.
- Stir in the chicken.
- Cover and refrigerate for at least 2 hours and up to 24 hours.
Assembly and cooking Edit
- If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.
- Divide the dough into 20 pieces.
- Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil.
- Press into the dough a piece of chicken, 2 raisins, and a slice of potato.
- On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper.
- Top with a sprig of mint.
- Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly.
- To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string.
- If you are using foil instead of husks, tying is not necessary.
- Fill the bottom half of a large steamer with water.
- Stand all the tamales upright in the top of the steamer and cover them with corn husks.
- Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1½ hours.
- To check for doneness, open a tamale; the dough should come away solidly from the husk or foil.
- As the tamales cook, check the water level occasionally and replenish if necessary.
- Unwrap and serve immediately.
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