1/2 DOZ. Poblano Chicken Tamales
Tamale lovers from coast-to-coast keep saying our chicken tamale recipe is delicious. Thank you for that!
We combined lean slow cooked chicken with mostly de-seeded roasted poblano peppers to add a satisfying mild kick of flavor to this recipe. They are low heat. Sorry you chili heads out there. Our Poblano Chicken Tamales are flavorful, but not in any way obnoxiously spicy. Our philosophy on chicken tamales is they should be enjoyed by the entire family. But, if you have a jar of hot sauce we encourage you to spoon on your favorite heat at home! ¡Olé!
I usually don't like chicken in Mexican food. The lone exception is the poblano chicken tamales. Terrific taste. Masa has a delicious bite to it.
So delicious! A perfect blend of spice and chicken!
The chicken tamales,chicken enchiladas, and Spanish rice are best Ihat I have ever eaten.
flavor balanced. Very good chicken tamale.
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.