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Nicaragua Chicken Tamales Recipe

Nicaragua Chicken Tamales with all the Extras

Recipe makes 20 tamales

30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares

Dough 

4 cups (1 pound) flour
2 cups skim milk
1½ cups low-sodium chicken broth (remove fat)
½ cup mashed potatoes
1 tablespoon vegetable oil
1 tablespoon lemon juice
½ teaspoon salt

Filling

¼ cup lemon juice
½ teaspoon salt
2 cloves garlic, minced
½ pound boneless, skinless chicken breasts cut into 20 strips, ½-inch by 2 inches

Garnishes

2 medium potatoes, peeled, and thinly sliced (20 slices)
40 raisins
2 tomatoes, thinly sliced (20 slices)
1 onion, thinly sliced
½ red bell pepper, thinly sliced (20 slices)
2 fresh green chilies, thinly sliced (20 slices)
20 fresh mint sprigs

To make the dough

In a large saucepan, stir the dough ingredients with a wooden spoon. Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist. Cool to room temperature and wrap in plastic until needed. The dough may be made one day in advance and refrigerated.

To make the filling

In a medium mixing bowl, stir together the lemon juice, salt, and garlic. Stir in the chicken. Cover and refrigerate for at least 2 hours and up to 24 hours.

To assemble and cook

1. If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.

2. Divide the dough into 20 pieces. Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil. Press into the dough a piece of chicken, 2 raisins, and a slice of potato. On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper. Top with a sprig of mint.

3. Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly. To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string. If you are using foil instead of husks, tying is not necessary.

4. Fill the bottom half of a large steamer with water. Stand all the tamales upright in the top of the steamer and cover them with corn husks. Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1½ hours. To check for doneness, open a tamale; the dough should come away solidly from the husk or foil. As the tamales cook, check the water level occasionally and replenish if necessary.

5. Unwrap and serve immediately.

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