Cuisinart MSC-600 Instruction Booklet - Page 28

16

Green Chile Tamales

Although this meal involves multiple steps,

the final results are well worth the effort.

Note that the recipe makes 24 tamales,

but only 12 can be steamed in the final step

at a time. Either steam them

in two batches, or refrigerate or freeze

the second half.

Settings:

Brown/Sauté

Slow Cook

Steam

Makes 24 tamales

Green Chile:

2

pounds poblano peppers

2

tablespoons vegetable oil

1

medium onion, peeled and finely

chopped

1

jalapeño pepper, seeded and finely

chopped

4

garlic cloves, finely chopped

2

tablespoons plus 1 teaspoon

unbleached, all-purpose flour

2

cups chicken broth, low sodium

2

pounds whole chicken legs (about 4

legs), roasted, meat removed and

shredded

24

corn husks

Masa Dough:

5

cups masa harina*

3¾

cups water

1¼

cups vegetable oil

1

tablespoon plus one teaspoon

baking powder

2½

teaspoons sea or kosher salt

2

quarts water for steaming

1.

Prepare the green chile: Line the cooking

pot of the Multicooker with the poblano

peppers. Cover and set to Brown/Sauté at

400°F. Cook for about 30 minutes, removing

cover to turn every 8 to 10 minutes, until all

sides are charred (time will vary depending

on the size and quantity of the peppers).

Remove, put into a mixing bowl and cover

with plastic wrap. Once cool to the touch,

peel, seed and roughly chop. Reserve.

Carefully clean any of the char from the

bottom of the pot before using for the next

step.

2.

Put oil into the cooking pot and again set

to Brown/Sauté at 400°F. When the oil is

hot, add the onion, jalapeño and garlic to

the pot. Stir and sauté until softened and

slightly golden. Stir in the flour and cook

for about 1 to 2 minutes. Whisk in the

broth, using a nonstick whisk and bring to

simmer until smooth and thickened (about

5 to 7 minutes). Stir in the chicken and the

reserved, chopped poblanos, and switch to

Slow Cook on High for 3 hours.

3.

While the chile is cooking, pour boiling

water over the corn husks to soak. Use an

inverted plate to keep the husks submerged

for up to 1 hour.

4.

Remove the finished chile from the cooking

pot. It should be moist, not soupy. If

necessary, transfer to a strainer to remove

any excess liquid. Allow cooking pot to cool

enough to handle and clean. Replace in the

unit to steam tamales.

5.

Prepare the masa: In a large bowl, using a

hand mixer, mix together the masa, water,

oil, baking powder and salt.

6.

Assemble tamales: Drain and rinse corn

husks and lay flat. Hold one in your hand

and spread about ¼ cup of masa dough

onto the husk. You want to cover

2

/

3

of the

husk toward the wider end. Place about

2 to 4 tablespoons of chile on top of the

masa (this will differ depending on the size

of the corn husks). Fold the narrow end of

the husk up into the tamale and then roll the

sides together to enclose.

7. Repeat with remaining tamales.

8.

Fill multicooker pot with 2 quarts of water

and set the unit to Steam fitted with the

steaming rack. Place 12 of the tamales

onto the rack and set timer to 1½ hours.

Check after 1 hour has passed – the husk

should easily peel away from the side and

the masa should be set. Repeat this step,

making sure that there are 2 quarts of water

in the cooking pot, and steam the remaining

tamales.

*Masa harina is flour made from the dried

corn dough used to make tortillas and can

be found in speciality food stores or in the

international aisle of most supermarkets.

Nutritional information per tamale:

Cuisinart MSC-600 Instruction Booklet - Page 28

Green Chile Tamales - replacement pot

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