Hallelujah! The Welcome Table by Maya Angelou

Author:Maya Angelou [Angelou, Maya]
Language: eng
Format: epub
Tags: General, Cultural Heritage, Biography & Autobiography, Personal Memoirs, Women, American, Literary, Cooking, Cookery, Regional & Ethnic
ISBN: 9780812974850
Publisher: Random House Trade Paperbacks
Published: 2007-10-09T04:12:01+00:00

Tamales de Maiz con Pollo

(green cornhusk tamales with chicken filling)

MAKES I DOZEN TAMALES

2 whole chicken breasts

2 tablespoons vegetable oil

½ cup minced onions

2 cloves garlic, minced

¼ cup fresh parsley

½ cup fresh cilantro

¼ teaspoon cayenne pepper

1 teaspoon salt

Freshly ground black pepper, to taste

1 ¾ cups masa

1 cup warm water

¼ cup lard

24 fresh cornhusks

Wash chicken breasts, and cut from bone. Slice chicken into pencil-thin strips.

In large sautê pan, sautê chicken in oil for 15 minutes, or until done, and then remove from oil.

Sautê onions and garlic in oil until translucent. Return chicken to sautê pan, and add parsley, cilantro, cayenne pepper, and ½ teaspoon salt, and season with black pepper. Set aside to cool.

In heavy pot, mix together masa, water, remaining salt, and lard, and stir and cook over medium heat until very creamy and smooth, about 20 to 25 minutes. Cool to room temperature.

Trim the thick bottom part from cornhusks and wash well, removing any silk. For each tamale, take 2 cornhusks, pointed part at top, and paste together at one side with some of the masa mixture. This makes the husk wider. Now spread 1 tablespoon of the masa mixture on the inside about 1 inch from the bottom and extending about 2 inches up the husk. Top with 2 teaspoons of the filling. Fold husk around filling, paste with a little more masa, and then fold bottom toward top, making envelopes. Tie together with kitchen twine.

Stand up in a steamer, and steam for 1 hour. Tamales may be frozen and reheated over steam.

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