Idahoan® Cheese and Chili Tamales
Take a new approach to mashed potatoes and spice up your holidays with Idahoan Cheese and Chili Tamales.
INGREDIENTS
- 1 4-oz package Idahoan® Loaded Baked® Flavored Mashed Potatoes
- 10-16 dry corn husks used for making tamales*
- 2 ¾ cup corn flour for tamales*
- 2-2 ¼ cups water, room temperature
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup shortening, melted
- 3-3½ cups shredded Mexican cheese blend*
- 1 7-oz can of diced green chilies
- 1 cup thick and chunky salsa verde
- 3 cups chicken, cooked, shredded
- 3/4 cup cheddar cheese, shredded, optional*
- 1 cup prepared BBQ sauce*
Take a new approach to mashed potatoes and spice up your holidays with Idahoan Cheese and Chili Tamales.
INSTRUCTIONS
- Begin by washing and soaking the corn husks in warm water. Allow the husks to soak for approximately 1 hour, until slightly softened and pliable. The husks can also soak overnight.
- Combine remaining ingredients in an electric mixing bowl with a paddle attachment and mix on medium-high for 20 minutes.
- Check tamale dough for consistency, you are looking for a slightly sticky, light dough.
- Drain the corn husks and coat the inside with ¼ inch thick layer of the tamale dough. Beginning at the wide end of the corn husk at the edge, spread the dough 2/3 of the way across the husk creating 4x4 inch placement of dough.
- Sprinkle about a ¼ cup of cheese down the center of the tamale and top with 1 teaspoon of diced green chilis.
- Fold the side of the tamale over using the outer corn husk to lift it and press the dough into opposite edge of the dough, pressing back to create a firm round tamale. Roll if needed and tuck the narrow end of corn husk under the tamale. Set aside. Continue until all dough is used up.
- Using a tamale steamer, steam the tamales for approximately 1 hour or until the dough is completely set. If you do not have a tamale steamer, try this easy steamer idea: Fill a 12-14 inch wide skillet with deep sides with two inches of water. Bring water to medium high heat. Place a (bacon) splatter screen on top of skillet. Place tamales on screen and cover with an inverted stainless bowl that covers almost the entire screen. Steam for 1 hour or until dough is set.
- Serve with salsa verde.
- Follow above instructions #1-4 above.
- Combine the chicken, cheese and BBQ sauce in a bowl and mix to coat everything well.
- Scoop approximately 1/3 cup of the chicken filling in the center of the tamale dough layer. Spread the filling slightly so that it lies vertically in the center of the tamale.
- Continue following directions on folding and steaming the tamales.
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