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12 large dried corn husks, soaked in warm water for 30 minutes
Makes approx. 12 tamales.
Spread approximately 1/2 Cup masa on each of the corn husks. Place a good spoonful of filling in the middle and fold husk to enclose the filling. Fold the bottom over and repeat.
Place tamales in a steamer pan, folded side down and place a couple of inches of water in the bottom. Place the lid on and put over moderate heat to steam - making sure the water level does not reduce down too much. Steam tamales 50 to 60 minutes. Remove from the pan and let rest for 5 minutes before serving with Sweet Chipotle Sauce, avocado and creme Fraiche.
Shred the chicken breast. Heat Fustini’s Single Varietal olive oil in a large skillet over moderate heat and add onion. Sauté onion for 3 to 5 minutes. Add the shredded chicken, Sweet Chipotle Sauce and season with salt and pepper. Bring to a simmer and cook over low heat until slightly thickened. Let cool completely.
Whisk together masa, salt and baking soda. Place lard in the bowl of a stand mixer fitted with the paddle attachment and process until smooth and creamy. In 3 additions, add the masa mixture processing each addition until incorporated. With the mixer on low, drizzle in the chicken stock until the mixture is not sticky anymore. Set Aside.
Heat Fustini’s Chipotle olive oil in a large skillet over moderate heat. Add onion and garlic and sauté, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine mesh sieve and reserve.
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