These Roasted Chicken Jack Cheese Corn Tamales are easy to make and very delicious. The masa has a very authentic flavor and roasted chicken is the perfect meat here.
2 large chicken breasts, seasoned, pan roasted and shredded-room temp.
2 cups shredded Cabot Jack cheese
2 cups local sweet corn, sauteed in butter until golden brown
1 recipe roasted poblano vinaigrette
3/4 cup your favorite chipotle salsa
1 batch tamale dough (5 cups masa harina, 6 tbs lard ,1 tbs salt, 1 1/2-2 cups cup hot water)
SET UP A STEAMER WITH WATER AND TIGHT FITTNG LID
1-On a large sheet of heavy duty tin foil press tamale dough into a 7 in long by 5 inch wide rectangle
2-Add 2 tbs corn, 1 ounce roughly of chicken, handful of cheese
3-Carefully fold up tamale as per video
4-Wrap up tamale foil wrapper twisting the ends tight
5-Steam for 35-40 minutes
6-Serve tamale with poblano vinaigrette, salsa and sour cream if you like…garnish with cilantro and some fresh squeezed lime juice