Trim Tamale Recipe
- 10 dried cornhusks, 5 to 7 inches wide and long (optional)
- 1 pound boned, skinned chicken breasts, fat trimmed
- 1 firm tomato, cored
- 1 onion
- 2 cups dehydrated masa flour (corn tortilla flour)
- 2 tablespoons dehydrated masa flour (corn tortilla flour)
- 3 1/4 cups chicken broth, divided
- 2 tablespoons chili powder
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon anise seed
- 1/3 cup raisins
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- Sliced green onions
- Preheat oven to 425 degrees F. Separate husks, if using, discarding silks and debris. Rinse husks, then soak in warm water until pliable, at least 15 minutes.
- Cut chicken into 1-inch chunks. Cut tomato and onion into slender wedges.
- In a 3- to 4-quart pan, smoothly blend 2 tablespoons masa with 1/4 cup broth. Then add 1 1/4 cups more broth, onion, chili powder, vinegar, anise, and raisins. Stirring, bring mixture to a boil over high heat, then simmer, covered, stirring occasionally, until onion is tender to bite, about 8 minutes. Stir in chicken and tomato, and remove from heat.
- In a bowl, mix remaining 2 cups masa, baking powder, and salt. Stir in oil and remaining 1 3/4 cups broth.
- Drain husks. Overlapping husks, line a shallow 2 1/2-quart casserole (about 7 by 11 in.), allowing husk tips to extend above casserole rim. (If not using husks, lightly oil dish.)
- With damp fingers, pat half the masa dough onto husks in casserole bottom. Add chicken mixture. Drop remaining dough in small spoonfuls onto filling.
- Bake until casserole is bubbling in center, about 45 minutes. Garnish with green onions.
