Chicken Tamales

Cindy Pruitt from Grove, Oklahoma, knows that making tamales is a labor of love, but the effort is well worth it. Originally a special Christmas treat, her family’s demand for these delectable delights has made them a regular favorite on their table. With a perfect blend of masa dough, flavorful chicken chili filling, and savory olives, these Chicken Tamales have become a cherished tradition that brings joy to gatherings all year round.

INGREDIENTS:

• 20 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 quarts water
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed

DOUGH:

• 1 cup shortening
• 3 cups masa harina

CHICKEN CHILI FILLING:

• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• ¾ cup chili powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 2 cans (2¼ ounces each) sliced ripe olives, drained

PREPARATIONS:

1. Soak the corn husks in cold water for at least 2 hours.
2. Cook the chicken in a Dutch oven with water, onion, salt, and garlic. Strain the broth and set it aside. Shred the cooked chicken.
3. Make the dough by beating shortening until fluffy, then alternating masa harina with reserved broth until well blended.
4. Prepare the chicken chili filling by cooking oil and flour until browned, then stirring in spices, chicken, and reserved broth. Simmer until thickened.
5. Drain and pat dry the corn husks. Spread dough and filling onto each husk, fold the sides over, and tie with string.
6. Steam the tamales in a Dutch oven until the dough peels away from the husk.

YIELD: 20 tamales

PREP/COOK TIME: 2½ hours (plus soaking) / 45 minutes

SPECIAL INSTRUCTIONS:

• Look for dried corn husks and masa harina in the ethnic aisle.

TIPS:

• Make a tamalada, a festive gathering where friends and family come together to prepare tamales. It’s a special tradition in Latin American heritage, especially during Christmas and Christmas Eve.

Cindy Pruitt’s Chicken Tamales, once a treasured Christmas treat, have become a year-round delight for her family in Grove, Oklahoma. The process of creating these mouthwatering tamales is an act of devotion, and the outcome is nothing short of spectacular. Perfectly crafted, these tamales boast a symphony of flavors and textures that elevate them to the status of a beloved family tradition.

The heart of these tamales lies in the tender chicken chili filling, made with meticulously simmered broiler/fryer chicken, savory spices, and sliced ripe olives. The rich and flavorful broth, carefully strained and reserved, provides the foundation for the luscious masa dough.

The masa dough, skillfully prepared with shortening and masa harina, is a testament to Cindy’s culinary prowess. The dough, light and fluffy, cradles the tantalizing filling, creating a harmonious marriage of taste and texture.

Cindy’s Chicken Tamales are more than just a meal; they are a representation of the love and tradition shared by her family. Passed down through generations, these tamales are not just for Christmas anymore—by popular demand, they have become a regular feature on their dining table.

In Oklahoma, Cindy’s home state, the tamalada tradition may not be as common, but the joy of making tamales remains equally cherished. Inspired by Latin American heritage, these tamales bring joy to gatherings throughout the year.

So, whether it’s Christmas or any other occasion, gather your loved ones and indulge in the enchantment of Cindy Pruitt’s Chicken Tamales. Savor the delicate blend of flavors and relish in the delightful texture of masa and tender chicken. As you take a bite, you’ll discover that these tamales are more than just a dish—they are an embodiment of love, tradition, and the joy of shared moments with family and friends.