Chicken Tamales

Name: Chicken Tamales
Yield: Serves 4 to 6 (Makes 12 tamales) as a light main course
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 3/4 cup, quick grits (not instant); 1 cup, boiling water; 3/4 cup, masa harina; 15 large, dried corn husks; 1 cup, frozen corn, thawed; 4 tablespoons (1/2 stick), unsalted butter, cut into 1/2-inch cubes and softened; 1/4 cup (2 ounces), lard, softened; 1 tablespoon, sugar; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, salt; 2 ounces, Monterey Jack cheese, shredded (about 1/2 cup); 1 - 2 tablespoons, minced pickled jalapeños; 1 cup, shredded cooked chicken

Main Courses
Latin America & Caribbean
Mexican
Poultry
Chicken

Tamales, moist corn cakes with sweet or savory fillings, are a popular Mexican dish. They originated in Mesoamerica and have a rich history that goes back thousands of years.

SERVES 4 to 6 (Makes 12 tamales) as a light main course

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