Chicken and Bean Tamales

The Inner Mixture

• 2 T Chipotle in adobo sauce
• 3 C Chicken breast boiled and shredded
• I T Cummin
• 2 t Garlic slat
• 1 T Paprika
• 1 T Coriander
• 7 oz Can Green chillies
• 15 oz Can Black beans
• 1 C Frozen or fresh corn
• 1/2 Sweet onion diced
• 1/4 C Cut cilantro

The Tamale paste

• 1/3 C vegetable shortening
• 3 C Water
• 1 1/2 C Tamale massa flour
• 2 Chicken bouillon cubes

Boil and shred the chicken. Mix all seasonings, chicken, beans, corn, onions, and cilantro together.

For the Tamale paste

Mix the crushed chicken bouillon into the water. Once  the cubes are fully dissolved mix in the tamale massa flour and vegetable shortening. You may have to adjust your mass or water to get the proper texture. you want a pretty wet past. More like the consistence of waffle mix.

Cut parchment paper into 5×8 sheets and cut 8×8 strips foil. At one of the side widths spread 2 heaping T (more like heaping serving spoons) of the tamale paste. You want to keep about an inch on both length sides of the parchment so the tamale doesnt fall out while rolling. Place about 1 heaping serving spoon of the chicken mixture along the middle of your tamale paste.  Roll the tomale up like a log. you can keep both ends open. Then place in a sheet of foil and roll the same way only this time make sure to close up the ends.

Place tamales in a bamboo steamer or any other steamer that you may have. Once the water is boiling and creating steam cook for 25-30 minutes

unwrap and enjoy plain, with salsa, sour cream, cheese, or whatever fits your fancy!!!

Tags: bean tamales, chicken and bean tamales, chicken tamales, mexican tamales, tamale, tamales