Cheesy Chicken Tamales

Our Cheesy Chicken Tamales pay homage to a cherished tradition, blending the flavors of Borden® Four Cheese Mexican Shreds with the time-honored flavors of the past.

Cheesy Chicken Tamales

Our Cheesy Chicken Tamales pay homage to a cherished tradition, blending the flavors of Borden® Four Cheese Mexican Shreds with the time-honored flavors of the past.

Servings
20
Prep Time
60 MIN
Cook Time
60-90 MIN
Ingredients
20-25 Corn Husks
DOUGH:
2 cups masa harina
½ tsp. baking powder
½ tsp. salt
⅔ cup vegetable shortening (room temperature)
1½ - 2 cup no-salt chicken broth (or regular broth and omit the salt listed below)
FILLING:
3 cups Borden® Finely Shredded Four Cheese Mexican shreds or another Borden® Shred product
2 cups cooked shredded chicken meat (canned chicken also works well and saves time)
1 jalapeno, diced fine (fresh or jarred/canned)
2 garlic cloves, minced (or 1 tbsp. garlic powder)
2 scallions (or green onions), chopped fine
1 tsp. ground cumin
1 tsp. ancho chili powder
½ tsp. salt
½ tsp. black pepper
Zest of 1 lime
Juice of 1 lime
Steps
1
SOAK corn husks in warm water making sure they are fully submerged for an hour or more.
2
COMBINE filling ingredients and set aside in the refrigerator while preparing the dough.
3
MIX the masa harina, baking powder and salt in a bowl.
4
BEAT the vegetable shortening using either a stand or hand mixer until it’s light and fluffy.
5
MIX the dry ingredients into the shortening with the mixer gradually, alternating with the chicken stock. Take your time and just add a little masa dry mix and then a little chicken stock at a time, really letting the mixer whip some air into the dough.
6
ASSEMBLE the tamales. Put 3T of dough on the smooth side of the corn husk. Spread it out starting from the larger end up and about ¼ inch thick. Next add a layer of filling down the very middle of the dough. Bring the two sides together so the dough touches and the husk overlaps. Fold it up from the skinny end and use a thin strip of an extra corn husk to tie around the tamale to secure it. There are many ways to fold and tie tamales, so feel free to be creative.
7
STEAM the tamales with the open end up in a steamer or in a colander set in a pot over a small amount of water (making sure the tamales do not touch the water!). Cover tightly and steam for 60-90 minutes, checking the water level periodically to make sure you aren't running low.
Tamales are ready when the masa looks set and firm and the cheese is melty.