When I was younger I used to love the canned Hormel tamales that had sour cream and green chili sauce. Where I live now, you can’t find those in the store to save your life. Besides, my palette has matured as I’ve gotten older and I’m not sure I’d care for the canned variety anymore. I was thinking about those tamales the other day and decided to try making a homemade version.
A couple of notes:
- The dough uses canola oil instead of lard or shortening. It also uses less fat than traditional tamale dough.
- These tamales are steamed in the oven on the rack of a roasting pan. I’m sure they can be cooked the traditional way, but I’ve not tried it, so do so at your own risk.
- 4 cups Masa Harina
- 4 cups lukewarm chicken broth
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canola oil
- 3 large chicken breasts, poached and shredded
- 1/2 cup salsa verde
- 6 0z chopped green chilies, drained
Sour Cream Sauce:
- 1/4 cup butter
- 1/4 cup white rice flour (If you don’t need gluten-free, regular all-purpose flour is fine.)
- 2 cups chicken broth
- 1 cup sour cream
- 6 oz chopped green chilies, drained
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
You will also need corn husks. The ones I used called for them to be soaked for 2 hours to soften.
- For the dough, combine the Masa Harina, baking powder and salt. Add the oil and chicken broth and whisk until combined. Allow to sit for 15 minutes.
- In the meantime combine the shredded chicken, salsa verde and green chilies.
- Next, drain water from corn husks.
- Heat oven to 350 degrees.
- One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 3 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoon of the chicken down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end up and place that side down.
- Place the tamales on the rack of your roasting pan. Pour 1-2 inches of boiling water into the bottom of the roasting pan and place the rack in the pan. If you’re roasting pan has a lid, put in on. If not, I use foil to tightly seal the pan.
- Place the roasting pan on the center rack of your oven and bake for 40 minutes.
- Remove from oven and carefully remove covering.
- Unwrap only the amount of tamales that will be eaten. Any leftovers should remain in their corn husks.
Sour Cream and Green Chili Sauce Directions:
- While the tamales are baking, melt the butter in a saucepan over medium heat.
- Add the flour and whisk until mixture begins to boil.
- Slowly add the broth, stirring with a whisk until thickened.
- Mix in the sour cream, chilies, salt and white pepper heat thoroughly but do not boil.
Top your tamales with the sour cream and green chili sauce and enjoy!
If you give this recipe a try, let me know what you think.