🫙 From the Spice Rack
chicken tamales
60 to 70 dried corn husks Hot water 2 tablespoons lard or vegetable shortening 1 cup finely chopped white onion 1/4 cup sesame seeds 1/2 teaspoon ground cinnamon
mexicanmaineasy
Ingredients8 items
Ingredients
- 60to 70 dried corn husks
- 2tablespoonlard or vegetable shortening
- 1cupfinely chopped white onion
- 1/4cupsesame seeds
- 1/2teaspoonground cinnamon
- 1clovegarlic, minced
- 1(1 pound) can whole peeled tomatoes,
- 1(7 ounce) can chipotle chiles in adobo sauce
Directions
- 1
Chicken Tamales 60 to 70 dried corn husks Hot water 2 tablespoons lard or vegetable shortening 1 cup finely chopped white onion 1/4 cup sesa
- 2
add very hot water to cover
- 3
Top husks with plate and heavy jar to keep submerged
- 4
Let stand at least 3 hours or overnight
- 5
Heat 2 tablespoons lard or vegetable shortening in a deep skillet over medium heat until hot
- 6
Add onion and sesame seeds
- 7
sauté until onion is soft and seeds are golden, about 4 minute
- 8
Stir in cinnamon and garlic