Cheesy Chicken Tamales

by 4 people

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Yield: 20 tamales

Prep: 1 hr

Cook: 1 hr

Ingredients

Directions

Fill a large bowl with very hot tap water. Add the cornhusks; submerge until softened (weigh down with a dinner plate), about 20 minutes. Transfer to a towel to drain.
Cook half the spinach with 1/4 cup water in a large skillet over medium heat until wilted, about 5 minutes. Add the rest of the spinach to wilt. Drain in a colander; let cool. Squeeze out any excess liquid.
Chop the spinach with a bench scraper. Chop the onion with a knife; add to the skillet with 2 tbsp. EVOO over medium heat. Cook, stirring, until golden, 6 minutes. Add the spinach; season.
Mix the masa, 1 1/4 tsp. salt and 1/2 tsp. pepper in a large bowl. Stir in the broth. Beat in 1 1/2 cups EVOO with a wooden spoon until smooth and creamy.
Plop about 1/4 cup masa at the wide end of a cornhusk. Spread into a 3-by-4-inch rectangle, leaving a 1-inch border at the sides and bottom.
Cut the mozzarella into 1-by-3-inch sticks. Top the masa rectangle with a few shreds fo chicken, a stick of cheese and 1 tbsp. spinach.
Fold in the sides of the husk, enclosing the filling, then fold up the end, making a 4-inch package. Repeat with the remaining husks, masa and fillings.
Place a steamer basket over a pot with 2 inches of briskly simmering water. Nestle in the tamales, open ends up. Cover and cook for 1 hour.
Remove the tamales and let cool for a minute. Carefully open them up. Serve warm, with the salsa and sour cream.

Variation Veggin' out

Skip the meat and stuff with cooked chopped broccoli and shredded cheddar instead.

Tip Beefy Taco

Swap out the shredded chicken for browned ground beef mixed with taco seasoning.

Tip Sausage & Pepper "Pizza"

Fill with browned sweet italian sausage, roasted red peppers and melty mozzarella.