Whether you make your tamales at home or order a “Box o Tamales,” Blue Goose Cantina is here to help. General manager Texas White shares the restaurant's recipe.
Whether you make your tamales at home or order a "Box o Tamales," Blue Goose Cantina is here to help. General manager Texas White shares the restaurant's recipe.
The history of tamales during the Christmas season dates to 8,000 B.C. when wrapped tamales were part of ritual offerings. Now, tamales are a holiday tradition for many families. Whether you make them at home or get help with a "Box o Tamales" or party pack, Blue Goose Cantina is here to help.Makes Six Servings – 12 Tamales1 Package of Corn Husks - Soaked and hydrated in a large pot of hot water for about 20 minutes.1 Cup Lard or Vegetable Shortening, at room temperatureBeat the lard or shortening in a mixer until fluffy. Add the masa, salt, chicken base, and baking powder and mix until incorporated.
Boil chicken breast with enough water to cover the meat along with celery, onion, and salt. Simmer for about one hour. Remove the chicken breast and shred with a fork.Place shredded chicken, Salsa Verde and cheese in a mixing bowl and toss until well blended.Add 2 ounces of the chicken mixture and spread over the masa.Steam the tamales in a steamer pot for 45 minutes to an hour. Tamales can be refrigerated for up to two days.
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