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Chicken Tamales with Adobo Sauce

Prep 30 min
Total 1 hr 50 min
Ingredients 19
Servings 60

Ingredients

64 dried corn husks, 4 husks reserved

Tamale Dough

7 cups instant corn masa for tamales
1 1/4 cups shortening
1 1/4 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon baking powder
6 to 7 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)

Chicken filling

1/3 large onion, cut into wedges
2 small chipotle chiles in adobo sauce (from 7-oz can)
2 cloves garlic, finely chopped
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4 cup tomato sauce
2 tablespoons white wine vinegar
1 1/2 teaspoons chicken bouillon granules
1/2 teaspoon dried oregano leaves, if desired
1/4 teaspoon salt
2 teaspoons vegetable oil
4 cups shredded cooked chicken breast

Directions

1

Pull 1/4-inch strings from reserved husks to wrap tamales or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
2

Meanwhile, in large bowl, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed to make soft dough.
3

In blender, place all filling ingredients except oil and chicken. Cover; blend until smooth.
4

In 3-quart saucepan, heat oil over medium-high heat. Stir in tomato mixture. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens. Drain sauce from filling; reservere to serve over tamales, if desired.
5

Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls of dough on each corn husk; slightly spread out making indentation in center with back of spoon. Place about 1 tablespoon filling on center of dough and fold dough around filling. If husks are too small, overlap two corn husks. Fold bottom 1/3 of corn husk over filling; fold sides in towards center. Tie tops with corn husk strings.
6

In two 5-quart stockpots or Dutch ovens, place round cooling racks. Pour boiling water almost to top of rack. (Water should not touch tamales.) Place tamales on rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium-low. Simmer gently about 60 minutes or until tamale dough becomes firm. Add water if needed. Let stand uncovered 20 minutes.
7

Carefully unfold each tamale by removing string and opening husk. Spoon reserved sauce over each tamale, if desired.