Recipe Database
Chicken Tamales with Chipotle Cream
Chicken Tamales with Chipotle Cream
2 c Tamale Masa
2 c lukewarm stock or water
1 Tsp Baking Powder
½ Tsp Salt
2/3 c Vegetable Shortening
1 Store roasted chicken
1 Can Sweet Corn
2 Tbs butter
1 Minced Shallot (approx 1/8 cup)

1. Combine Masa, water, baking powder and salt in a bowl. Work with fingers to make a moist dough. 2. In a small bowl, beat shortening until fluffy and beat in to dough. Dough should be of a spongy texture 3. Spread onto corn husks or parchment paper squares. Spread in rectangular shape. 4. Fill with filling of your choice on one side of dough square and fold over to create desired tamale shape 5. Fold parchment paper or husks over to create small “packages” 6. Place in bamboo steamer and steam 1 hour. 7. Serve tamales opened in parchment paper or husk and spoon Chipotle Crema over tamale Filling 1. sauté shallot in butter 2. Add Sweet corn and sauté with shallots for 2 minutes 3. Add chopped, deboned chicken (fork or finger shredding is appropriate as well). Sauté 30 seconds 4. Set aside to cool completely Chipotle Crema 1. Combine 1/2 cup sour cream with 1 Tsp chipotle powder and chill in refrigerator for 1 hour

Recipes whipped up at Young Chefs Academy in Canton, Georgia by El Capitan Kevin, Chef Fred, Chef Eric and Karen on the switches and dials on 4/21/2007