Filling for Chicken Tamales

by on September 11, 2011 » Add the first comment.
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  • 8 black olives quartered
  • 1/4 cup julienne carrot
  • 1/2 cup minced onion
  • 1/4 cup thinly sliced poblano chile
  • 2 jalapeños sliced and deveined
  • 1 tsp oregano
  • 1 cup shredded chicken
  • 1/2 tsp liquid smoke (optional)
  • 1 cups shredded oaxaca cheese
  • 1 TBL Grandpa’s Jalapeño Chili Sauce or Tabasco
  • 2 TBL corn oil


  1. Put the cheese in the refrigerator and save until ready to make the tamales
  2. Over medium high heat soften onion carrot and poblano in the corn oil
  3. Add remaining ingredients and remove from the heat
  4. Mix well
  5. When cooled spread masa on 16 large corn husks and then divide up filling and cheese
  6. Roll up
  7. Wrap in foil and steam for 1 hour.
  8. Serve with a bit of sour cream.


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