Cantina Laredo chef Rambo Saucedo appears on Good Day to demonstrate how to prepare tamales. There are Cantina Laredo sites in Frisco and Addison.
How to prepare tamales: Cantina Laredo recipe:
Chicken Tomatillo
Filler for chicken:
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2 Pounds Chicken breast boneless
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Gallon Water
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8 Ounces Onion Diced 1″
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3 Garlic Cloves, Peeled
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4 Bay Leaves (each)
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1 Ounce (Optional) of Chicken Consomm
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16 Ounces Tomatillo Sauce
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4 Ounces Canned Jalape o 1/8″ Chop
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2 Tablespoons of flour
1. In a saucepan measure and add, water, onions, garlic, bay leaves, chicken consommand bring to a boil.2. Bring water to a boil and add chicken breast. Bring chicken to a boil until the internal temperature reaches 165 degrees Fahrenheit. About ten to twelve minutes.3. Remove the pan from the flame and remove chicken from the sauce pan.4. Place chicken onto a cutting board, cut chicken into a 1″cubes. Put the chicken in a mixing basin and use two forks to shred the flesh.5. Mix thoroughly after adding the canned jalape o and tomatillo sauce to the bowl containing the chicken.Sprinkle the flour over the chicken evenly and stir to combine.6. Save on the side. (provide filling for roughly 17–18 large tamales.)
Masa – dough covering for Tamales
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20 oz Masa Harina (dehydrated masa flour)
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1 tablespoon of Baking Powder
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teaspoon of Salt
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1 teaspoon Ground Cumin
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1 teaspoon Granulated Garlic
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1 tablespoon Chicken Consomm
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3 cups Warm Water
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10 oz Vegetable Shortening
1. Measure and place the masa harina, baking powder, salt, cumin, granulated garlic,chicken consomm and mix into well blended. No lumps.2. Add the water to the bowl and knead the masa mix until well incorporated.3. Add the shortening to the masa and knead until well mixed and masa is very smooth. – Note: at this point there must be no separation of shortening from the masa and the mixture must be smooth to the touch.4. Masa is ready to make tamales. (Yield masa about 26 Large Tamales)
Corn Husk:
Count corn husks needed, include the one to be used to tie the tamal. Clean corn husks and completely submerge in hot water for 30 minutes. After 30 minutes drain the water completely. Husk are ready to begin tamale preparation.To prepare the corn husk strings holding one husk in your hand from the top of the huskpull off a 1/8″ string from each husk.
Tamales Preparation:
Corn Husk – 1 EachCorn Husk String – 2 EachMasa for Tamales – 2 OuncesChicken Tamal Filling – 2 OuncesWater – as needed
1. Place the husk on bottom portion of the hand tortilla press.2. Portion the masa into hands, press the masa an oval shape and place on the press ontop of the husk, place plastic wrap on top of the masa, close tortilla press and gentlyapply pressure to flatten the masa to 1/8″ thick onto the husk 4 4 ” wide set on thecenter of the husk 2″ from top and bottom of the husk.3. Portion chicken filling on the center of the masa, using your fingers form a linevertically from the top to bottom of the masa4. Fold the masa and the husk around tamal meat filling5. Tie both ends of the tamal husk with one corn husk string each6. Place tamales into the Tamal olla vaporera (perforated steam pan) or double boiler.Note: use a deep pan to hold enough water, at list gallon of water.7. Place enough water to steam (cook) the tamales into a pan.8. Place pan over medium flame and cook for one to one hour and 15 minutes. Removefrom heat.9. Careful when lid is remove steam can burn you hands.
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