Ingrid's Chicken Tamales
Ingrid uses jarred green salsa and store-bought rotisserie chicken to speed up prep time for her easy chicken tamales.
Get the Recipe: Chicken Tamales
Soak the Corn Husks
To make the tamales, place the corn husks in warm water. Soak for 30 minutes, or until they're soft and pliable.
Mix the Filling
While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
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Tear Corn Husks for Tying
Remove two corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
Fill the Tamales
Unfold a soaked husk, wide-end up. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2 inch rectangle. Roll the tamale up jelly roll-style to enclose filling. Fold up the bottom and tie with one of the strips of husk. Repeat with remaining husks.
Steam and Enjoy!
Cook the tamales upright (closed-end down) in a steamer basket for 25 minutes. Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
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