Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 28)

16
Green Chile T amales
Although this meal involves multiple steps,
the final results ar e well worth the effort.
Note that the recipe makes 24 tamales,
but only 12 can be steamed in the final step
at a time. Either steam them
in two batches, or refrigerate or fr eeze
the second half.
Setti ngs : Bro wn /Saut é
Slow Cook
Steam
Make s 2 4 tamale s
Green Chile:
2 pounds poblano peppers
2 tablespoons vegetable oil
1 medium onion, peeled and finely
chopped
1 jalapeño pepper , seeded and finely
chopped
4 garlic cloves, finely chopped
2 tablespoons plus 1 teaspoon
unbleached, all-purpose flour
2 cups chicken broth, low sodium
2 pounds whole chicken legs (about 4
legs), roasted, meat r emoved and
shredded
24 corn husks
Masa Dough:
5 cups masa harina*
3¾ cups water
1¼ cups vegetable oil
1 tablespoon plus one teaspoon
baking powder
2½ teaspoons sea or kosher salt
2 quarts water for steaming
1. Pr epare the gr een chile: Line the cooking
pot of the Multicooker with the poblano
peppers. Cover and set to Brown/Sauté at
400°F . Cook for about 30 minutes, r emoving
cover to turn every 8 to 10 minutes, until all
sides are charr ed (time will vary depending
on the size and quantity of the peppers).
Remove, put into a mixing bowl and cover
with plastic wrap. Once cool to the touch,
peel, seed and roughly chop. Reserve.
Carefully clean any of the char fr om the
bottom of the pot before using for the next
step.
2. Put oil into the cooking pot and again set
to Brown/Sauté at 400°F . When the oil is
hot, add the onion, jalapeño and garlic to
the pot. Stir and sauté until softened and
slightly golden. Stir in the flour and cook
for about 1 to 2 minutes. Whisk in the
broth, using a nonstick whisk and bring to
simmer until smooth and thickened (about
5 to 7 minutes). Stir in the chicken and the
reserved, chopped poblanos, and switch to
Slow Cook on High for 3 hours.
3. While the chile is cooking, pour boiling
water over the corn husks to soak. Use an
inverted plate to keep the husks submerged
for up to 1 hour.
4. Remove the finished chile fr om the cooking
pot. It should be moist, not soupy. If
necessary, transfer to a strainer to r emove
any excess liquid. Allow cooking pot to cool
enough to handle and clean. Replace in the
unit to steam tamales.
5. Pr epare the masa: In a lar ge bowl, using a
hand mixer, mix together the masa, water ,
oil, baking powder and salt.
6. Assemble tamales: Drain and rinse cor n
husks and lay flat. Hold one in your hand
and spread about ¼ cup of masa dough
onto the husk. Y ou want to cover
2
/
3
of the
husk toward the wider end. Place about
2 to 4 tablespoons of chile on top of the
masa (this will differ depending on the size
of the corn husks). Fold the narr ow end of
the husk up into the tamale and then roll the
sides together to enclose.
7. Repeat with remaining tamales.
8. Fill multicooker pot with 2 quarts of water
and set the unit to Steam fitted with the
steaming rack. Place 12 of the tamales
onto the rack and set timer to 1½ hours.
Check after 1 hour has passed – the husk
should easily peel away from the side and
the masa should be set. Repeat this step,
making sure that ther e are 2 quarts of water
in the cooking pot, and steam the remaining
tamales.
* Masa harina is flour made fr om the dried
corn dough used to make tortillas and can
be found in speciality food stores or in the
international aisle of most supermarkets.
Nutritional information per tamale:
$BMPSJFT


GSPN
GBU

t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H