Rated 5.0 stars by 1 users
Entree
Mexican
12 tamales
1 hour 20 minutes
50 minutes
1 Tamale Kit
2 whole chickens, remove livers and giblets before cooking
Water
3 jars Fire Roasted Salsa or your favorite salsa
Salt
Pepper
Grated cheese
Sour cream
Melissa's Guacamole Kit
After removing giblets and livers from chicken, rinse well inside and out.
In large stockpot, cover 2/3 of chicken in water and then add the salsa to cover completely. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 45 minutes or until meat begins to fall off the bone.
Using tongs, transfer chicken to large bowl. Cool chicken. Discard skin and bones from chicken. Shred the chicken using a fork and tongs together to pull the meat apart. Season with salt and pepper before filling the tamales.
Follow directions on tamale kit package to prepare tamales. Fill the tamales with the shredded chicken, do not overstuff. Steam tamales for about 45 minutes or until the masa is firm to the touch.
Serve tamales with your favorite enchilada sauce or more of your favorite salsa, even cover with shredded cheese, if desired.
