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Tamales De Rancho

Tamales De Rancho

Tamales De Rancho

  • Cook Time: 1 Hour, 30 Minutes
  • Yield: 4-6

A favorite Mexican dish that is sure to be a party hit.

Ingredients

  • 28 oz. Mild Green Enchilada Sauce
  • 1 large onion, chopped
  • 1 garlic clove
  • ½ c. fresh cilantro
  • 1 tbsp. oil
  • ¼ c. onion, finely diced
  • 2 c. cooked chicken, shredded
  • 1 bag dried corn husks, soaked in warm water until pliable
  • 4 c. prepared masa harina (follow directions on masa bag)
  • Salt, to taste
  • Refried beans

Directions

  1. In a blender, add the enchilada sauce, 1 large chopped onion, garlic and cilantro; blend until pureed.
  2. Heat the oil in a nonstick pan; add the ¼ cup diced onion and sauté until transparent.
  3. Add the pureed sauce and cook over high heat for 5 minutes.
  4. Add the chicken to the sauce; stir and cover. Cook over low heat for 5 more minutes. Add salt to taste.
  5. Spread out a corn husk and place 1 ½ - 2 tablespoons of masa on it; either flatten it with your hands or spread it evenly so it covers a 2 x 3-inch square, leaving 1-inch border on all sides.
  6. Place 1 ½-2 tablepoons of the chicken mixture on top of the masa.
  7. Roll the husk up lengthwise; fold up the bottom.
  8. As soon as the water in your steamer comes to a boil, lower the heat, cover and cook 1 hour (or 25 minutes in a pressure cooker), or until the masa does not stick to the husk when unrolled.