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Chicken and Poblano Tamales Recipe

Chicken and Poblano Tamales Recipe

6 servings



1/2 cup each: chopped onion, poblano chili

3 cloves garlic, minced

1/2 teaspoon each: dried oregano leaves, ground cumin

12 ounces boneless, skinless chicken breast, cooked, shredded

2 tablespoons finely chopped cilantro

Tamale Dough

1/2 cup reduced-sodium chicken broth or water

Salt, to taste

12 corn husks, softened in boiling water, drained


Saute onion, poblano chili, garlic, jalapeno chili, oregano, and cumin in lightly greased medium skillet until vegetables are tender, about 5 minutes. Add chicken and cilantro, mix in Tamale Dough and chicken broth. Season to taste with salt.


Spoon about 1/4 cup tamale mixture onto center or each corn husk. Fold sides of husks over filling, fold tops and bottoms of husks toward center and tie in the center with string. Place tamales on steamer rack in saucepan with 2 inches of water. Steam, covered, 2 hours, adding more water to saucepan if necessary.

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