Food & Wine

spinner

Quick Chicken-and-Cheese Tamales

Rate & Review

(186 people have added this recipe to their favorites.)

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks.

Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.

Pairing Suggestion

Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Quick Chicken-and-Cheese Tamales

Average Rating |

(186 people have added this recipe to their favorites.)
Log in or sign up to review

Quick Chicken-and-Cheese Tamales

Email this recipe

Quick Chicken-and-Cheese Tamales

Like Otak2

Posted by: Joyslyn on October 21, 2008

OK. These are really good. I'm almost scared to tell this, being that this is a "Staff Favorite" recipe, but I tweaked it up. I used the parts from a boned chicken. I sizzle seared it all with some packaged chili mix. I included roasted and chopped Poblano, Anaheim and serrano peppers. I also grilled the scallions. The next tweak was wrapping them in soaked corn husks instead of plastic wrap. I'm not sure of the taste value, but it sure made for a better presentation. All-in-all, these were fantastic. I'll be making this again. The "Wine of Choice" was a 2007 Layer Cake Malbec from Mendoza.

Posted by: FrancisS on June 25, 2008

rating

MARKETPLACE

 

207