Wolfgang Puck BDRCRS007 - Manual (Page 20)

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Chicken Tamales
Makes 6 Servings
INGREDIENTS
12 dried corn husks, soaked
3 boneless skinless chicken breasts
4 cups chicken stock
1 onion sliced
1 teaspoon cumin seed
1/2 teaspoon coriander
1 teaspoon chili powder
2 cups instant corn masa mix
1 teaspoon salt
1 teaspoon baking powder
2/3 cups shortening, melted
1/2 cup salsa verde- see recipe
METHOD
1 Place chicken breasts, stock, onions, cumin, coriander, and chili
powder into the Steamer/Rice Cooker Pot.
2 Secure Lid, press COOK, set timer for 1 hour. Chicken should be
falling apart.
3 Strain chicken from stock and reserve stock. Combine chicken with
salsa verde (see recipe p. 38)
4 Pour stock into a 2 cup measuring cup, add water, if necessary,
to give you exactly 2 cups of liquid.
5 In a large bowl, mix masa with stock, salt, baking powder, and
shortening. Mix until well combined.
6 To assemble tamales, place 1/4 cup of masa onto corn husk. Top with
2 tablespoons chicken mixture.
7 Fold husks to a form a package, tie with butcher’s twine.
8 Place tamales in Steamer Trays.
9 Place 2 cups of liquid into Steamer/Rice Cooker Pot and place
Steamer Trays on top of Steamer/Rice Cooker Pot.
10 Add Glass Lid and press COOK. Steam tamales for 1 hour.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Salsa Verde
Makes 1 cup
INGREDIENTS
2 Poblano Chile Peppers, diced
8 tomatillos, peeled and quartered
1 clove garlic
1 small onion, quartered
2 cups chicken stock
1 teaspoon cumin seed
1 teaspoon salt
? cup fresh cilantro
1 tablespoon fresh lime juice
METHOD
1 In a saucepan, combine all ingredients except cilantro and lime juice.
Cook over medium high heat until tender. About 20 minutes. Let
cool.
2 Place mixture in a food processor along with the cilantro and lime
juice. Puree until smooth.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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