Chicken Tamales with Katsu Picante Sauce

Name: Chicken Tamales with Katsu Picante Sauce
Prep time: 1 h
Cook time: 1 h 20 min
Yield: 12
Cuisine: American,
Ingredients: 1 tbsp olive oil; 1 tsp McCormick® Garlic Salt; 1 pound boneless skinless chicken thighs; 2/3 cup katsu sauce; 3 tbsps sugar; 1/2 tsp McCormick® Red Pepper, Ground; 18 corn husks; 2/3 cup lard; 2 cups masa harina (masa flour); 1/2 tsp McCormick® Oregano Leaves finely crushed; 1/4 tsp McCormick® Garlic Salt; 1 1/4 cups chicken stock; 2/3 cup katsu sauce; 1/4 cup chopped grape tomatoes; 1/4 cup chopped onion; 1 tsp chopped seeded jalapeño pepper; 1/2 tsp McCormick® Oregano Leaves; 1/4 tsp McCormick® Red Pepper, Ground

Tamales are masa dough filled with savory or sweet fillings and wrapped in corn husks then steamed. In this non-traditional version, katsu sauce, a savory-sweet Japanese condiment, flavors the chicken filling and the picante sauce accompaniment.

1hr

PREP TIME

1hr 20m

COOK TIME

296

CALORIES

18

INGREDIENTS

Servings: 12

Ingredients

Chicken Filling:
1 tablespoon olive oil
1 teaspoon McCormick® Garlic Salt
1 pound boneless skinless chicken thighs
2/3 cup katsu sauce
3 tablespoons sugar
1/2 teaspoon McCormick® Ground Cayenne Red Pepper
Tamales:
18 corn husks
2/3 cup lard Substitutions available
- vegetable shortening
2 cups masa harina, (masa flour)
1/2 teaspoon McCormick® Oregano Leaves, finely crushed
1/4 teaspoon McCormick® Garlic Salt
1 1/4 cups chicken stock Substitutions available
- water
Katsu Picante Sauce:
2/3 cup katsu sauce
1/4 cup chopped grape tomatoes
1/4 cup chopped onion
1 teaspoon chopped seeded jalapeño pepper
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Ground Cayenne Red Pepper

KEY PRODUCTS

INSTRUCTIONS

1 For the Chicken Filling, mix oil and garlic salt in medium bowl. Add chicken; turn to coat. Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through. Cool slightly then finely chop. Mix chicken, katsu sauce, sugar and red pepper until well blended. Set aside.
2 For the Tamales, soak corn husks in hot water 30 minutes or overnight until soft and pliable. Melt lard in medium saucepan on low heat. Mix masa harina, oregano and garlic salt in large bowl until well blended. Add lard and stock; mix to form a moist dough. Drain corn husks and pat dry. Cut 2 of the larger corn husks into 12 thin strips for the tamale ties.
3 To assemble each tamale, spread 3 tablespoons masa dough into 4 1/2 x 4-inch rectangle at the wide end of husk. Spoon 2 tablespoons Chicken Filling in center of masa. Bring long sides of husk up to enclose filling with masa. Roll husk around tamale. (Do not roll husk into masa.) Fold up the narrow end of the husk, keeping the top end of the tamale open. Tie tamale with husk strip.
4 Pour 1 inch of water into large pot. Bring to boil. Stand tamales with open ends up in steamer basket. Cover tamales with a layer of remaining 4 husks. Insert steamer basket in pot. Cover. Steam on medium heat 1 hour or until husk peels away easily from tamale and masa is slightly firm. (Tamales will continue to firm up when removed from heat.)
5 For the Katsu Picante Sauce, place all ingredients in blender container; cover. Blend until smooth. Serve with tamales.