A hard recipe. Found the dried cornhusks at a Latin market, didn't get the saffron because it was so expensive. 24 is a lot of tamales, I only made about ten and then decided to save the filling for later. Yummy but a lot of work.
Saffron Chicken and Sausage Tamales with Cilantro Cream
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Amount per serving
- Calories: 293
- Calories from fat: 29%
- Fat: 9.5g
- Saturated fat: 3g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 2g
- Protein: 15.3g
- Carbohydrate: 38.1g
- Fiber: 4.5g
- Cholesterol: 32mg
- Iron: 2mg
- Sodium: 621mg
- Calcium: 139mg
- 24 dried corn husks
- Cooking spray
- 1/2 cup diced smoked pork sausage (about 3 ounces)
- 2 cups chopped onion
- 4 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon saffron threads
- 2 1/4 cups shredded roasted chicken breast
- 4 1/2 cups Basic Masa Dough
- 2 cups hot water
- 3/4 cup fat-free sour cream
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon hot sauce
- 1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- 2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.
- 3. Preheat oven to 450°.
- 4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- 5. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.
- 6. To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.
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