Chicken Tamales with Cactus & Kale
- 10 dried corn husks
- 1½ lbs. of corn masa
- ½ cup of grapeseed oil
- 1½ teaspoons of sea salt
- 1½ teaspoons of baking powder
- ½ cup of water
- 1½ cups of Cactus and Kale Sauce
- ¾ lb. boneless, skinless chicken breast
- 1½ cup of mixed, diced vegetables of your choice – can be grilled or lightly sautéed (we suggest: zucchini, cactus and red bell pepper)
Cactus and Kale Sauce
- 1 cup of cooked & chopped cactus leaves (can be grilled or boiled)
- 1½ cup of kale cut into thick strips
- ½ bunch of cilantro
- 1 teaspoon chopped Serrano peppers (optional)
- ½ cup of wáter.
- Mix all the ingredients in a blender until liquefied.
- Soak the corn husks in warm water.
- Cook the chicken breast on the grill and then chop into small pieces or boil in water and shred.
- Cook the vegetables you chose to add to the filling (grill or sauté).
- In a large bowl, combine the corn masa, the Cactus and Kale Sauce, oil, salt, baking powder and water. You can use a mixer or mix by hand.
- Take a corn husk and spread 2 tablespoons of the masa across the wide end of the husk stopping about ½ an inch from the edges.
- Place 1 tablespoon of chicken and 1 tablespoon of vegetables in a line down the center of the masa.
- Roll the husk folding each side towards the center, using an extra husk if needed. Fold the bottom part of the tamale under.
- Place the tamales in a tamale steamer, standing them upright on their folded ends. Be careful not to pack them too tightly.
- Cover the steamer and cook 30 to 40 minutes until the masa is cooked and separates easily from the husk.
- Portion size: 1 tamale. Calories 281, Total Fat 13 g, Saturated Fat 1.5 g, Monounsaturated Fat 2.5, Polyunsaturated Fat 8 g, Cholesterol 24 mg, Sodium 504 mg, Carbohydrates 29 g, Fiber 2.5 g, Protein 12 g