Wolfgang Puck BDRCRS007 manual Chicken Tamales, Salsa Verde, Makes 6 Servings, Makes 1 cup

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 37

Chicken Tamales

Makes 6 Servings

INGREDIENTS

12 dried corn husks, soaked

3 boneless skinless chicken breasts

4 cups chicken stock

1 onion sliced

1 teaspoon cumin seed 1/2 teaspoon coriander

1 teaspoon chili powder

2 cups instant corn masa mix

1 teaspoon salt

1 teaspoon baking powder 2/3 cups shortening, melted 1/2 cup salsa verde- see recipe

METHOD

1Place chicken breasts, stock, onions, cumin, coriander, and chili powder into the Steamer/Rice Cooker Pot.

2Secure Lid, press COOK, set timer for 1 hour. Chicken should be falling apart.

3Strain chicken from stock and reserve stock. Combine chicken with salsa verde (see recipe p. 38)

4Pour stock into a 2 cup measuring cup, add water, if necessary, to give you exactly 2 cups of liquid.

5In a large bowl, mix masa with stock, salt, baking powder, and shortening. Mix until well combined.

6To assemble tamales, place 1/4 cup of masa onto corn husk. Top with 2 tablespoons chicken mixture.

7Fold husks to a form a package, tie with butcher’s twine.

8Place tamales in Steamer Trays.

9Place 2 cups of liquid into Steamer/Rice Cooker Pot and place Steamer Trays on top of Steamer/Rice Cooker Pot.

10Add Glass Lid and press COOK. Steam tamales for 1 hour.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Salsa Verde

Makes 1 cup

INGREDIENTS

2 Poblano Chile Peppers, diced

8 tomatillos, peeled and quartered

1 clove garlic

1 small onion, quartered

2 cups chicken stock

1 teaspoon cumin seed

1 teaspoon salt

? cup fresh cilantro

1 tablespoon fresh lime juice

METHOD

1In a saucepan, combine all ingredients except cilantro and lime juice. Cook over medium high heat until tender. About 20 minutes. Let cool.

2Place mixture in a food processor along with the cilantro and lime juice. Puree until smooth.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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