Combi F-180 Operations Instructions download pdf (Page 21)

2 tablespoons (30 ml) plus 1 teaspoon (5 ml) unbleached,

all-purpose flour

2 cups (500 ml) water or low-sodium chicken broth

2 pounds (1 kg) whole chicken legs (about 4 legs), roasted, meat

removed, shredded*

2 cans [4.5 ounces (130 g) each] diced green chiles

½ teaspoon (2 ml) kosher salt

24 corn husks

Masa Dough:

5 cups (1.25 L) masa harina

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) baking powder

2½ teaspoons (13 ml) kosher salt

3¾ cups (852 ml) water

1¼ cups (300 ml) vegetable oil

1. Arrange the poblano peppers in a single layer on the baking pan. Put the

pan in the oven with the rack in the middle rack position. Set to Bake Steam

at 425°F (220°C). Cook for 30 minutes until charred, flipping the peppers

halfway through cooking. Remove peppers to a bowl and cover tightly with

plastic wrap.

2. Once cool enough to handle, peel, seed, and roughly chop the peppers. Set

aside.

3. In a medium pot, heat the oil over medium-high heat. Add the onion,

jalapeño, and garlic and sauté until softened and lightly golden. Whisk in the

flour and cook for 1 to 2 minutes. Whisk in the water or broth and bring to

a boil. Reduce heat to medium and add the chicken, poblano peppers and

canned chiles. Simmer for about 30 to 45 minutes until filling is thickened

and still moist but not soupy.

4. While the filling is cooking, put husks in a large bowl and pour over enough

boiling water to cover. Use an inverted plate or heavy lid to keep the husks

submerged for at least 1 hour.

5. Remove chile from heat and allow to cool slightly. (It will thicken slightly as

it sits.)

6. Prepare the masa dough. In a large bowl, stir together the masa, baking

powder, and salt. Slowly add the water, using a wooden spoon or a clean

hand to incorporate the liquid well. Add the vegetable oil last and mix

thoroughly until a dough is formed. Refrigerate until ready to use.

7. Assemble the tamales. Working with one husk at a time, remove from water

and shake off any excess. Lay the husk flat on a work surface with the

larger end facing you. Spread about ¼ cup (60 ml) of masa dough onto the

husk, covering

⁄3

of the husk toward the wider end.

8. Put about 2 to 4 tablespoons (30 to 60 ml) of filling on top of the masa,

depending on the size of the husk. Fold the sides of the husk in over the

filling and the husk’s narrow end underneath the tamale to secure closed.

Repeat until all tamales have been filled.

9. Arrange the tamales on the baking pan, with the open ends upward,

stacking against each other in a slightly slanted position. Put in the oven

with the rack in the lower rack position and set the oven to Steam at 210°F

(98.8°C) for 2 hours. The masa should be set and the husk should peel

easily away from it.

10. Serve immediately.

*To prepare the chicken in the oven, coat raw chicken legs with ½ teaspoon

(2 ml) each salt and pepper and put in the baking pan with the rack in the

middle rack position. Set to Bake Steam at 325°F (160°C) for 60 minutes.

Remove, cool, and shred the meat.

Nutritional information per tamale:

Calories 259 (55% from fat) • carb. 22g • pro. 8g • fat 16g • sat. fat 2g

• chol. 17mg • sod. 423mg • calc. 57mg • fiber 2g

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Combi F-180 Operations Instructions Page 21

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