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The Great Tamale Challenge: First-timer recipes!

The Great Tamale Challenge: How to make your own tamales
Posted at 7:35 AM, Dec 19, 2019
and last updated 2019-12-19 10:35:18-05

BAKERSFIELD, Calif. — The Great Tamale Challenge continues! Thursday morning Ivette Serrano from Vallarta Supermarkets showed us how you can make your own tamales at home, even if you are not an expert!

These first-timer recipes will help you and your family start your own tradition.

Chicken Tamales (Makes 12)

Ingredients:
1 bag El Guapo Corn Husks 24 ct.
1 Rotisserie Chicken (shredded into small pieces)
10 oz. Salsa Verde
3 lb. Masa Preparada para Tamales

Instructions:
1. Soak El Guapo Corn Husks in warm water for 20 mins. Remove from water and shake well.
2. Place shredded chicken in a small container. Add salsa and mix well until all ingredients are completely incorporated.
3. Place 4 oz. of masa on the center of a large soaked corn husk, and spread it across the husk.
4. Place 2 oz. of the chicken and salsa mix on the center of the masa.
5. Fold corn husk into the shape of a tamal.
6. Repeat steps 3-5 until you make 12 tamales.
7. Fill a Tamalera Steamer with water to the filling line.
Place tamales with filling facing up, cover and cook for 55 minutes to an hour on low heat, or until internal temperature reaches 165 degrees.
During steaming, check water level, add more water if needed.
8. Pull tamales from the Tamalera Steamer and enjoy!

Carnitas Tamales (Makes 12)

Ingredients:
1 bag El Guapo Corn Husks 24 ct.
14 oz. Carnitas (shredded into small pieces)
10 oz. Las Palmas Enchilada Sauce
3 lb. Masa Preparada para Tamales

Instructions:
1. Soak El Guapo Corn Husks in warm water for 20 mins. Remove from water and shake well.
2. Place shredded carnitas in a small container. Add Las Palmas Enchilada Sauce. Mix well until all ingredients are incorporated.
3. Place 4 oz. of masa on the center of a large soaked corn husk, and spread it across the husk.
4. Place 2 oz. of carnitas and Las Palmas Enchilada Sauce mix on the center of the masa.
5. Fold corn husk into the shape of a tamal.
6. Repeat steps 3-5 until you make 12 tamales.
7. Fill a Tamalera Steamer with water to the filling line.
Place tamales with filling facing up, cover and cook for 55 minutes to an hour on low heat, or until internal temperature reaches 165 degrees.
During steaming, check water level, add more water if needed.
8. Pull tamales from the Tamalera Steamer and enjoy!

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