12 oz (340g) Boneless Chicken Breast Corn Husks 1/4 Cup Unsalted Butter 1 Cup Corn Flour (Masa) 2 Tbsp Vegetable Oil 2 Garlic Cloves 2 Bay Leaves 1/3 Tsp Baking Powder 1/4 Tsp Salt Turmeric Red Chili Sauce (Fresh Made) PREPARATIONS: 1- Soak corn husks in water for half an hour. DIRECTIONS: 1- Place chicken breast and garlic cloves and bay leaves in a pot. 2- Add enough boiling water to cover the chicken. 3- Over medium heat, Bring the water to a boil. (Remove the foam). 4- Cover the pot with a lid and continue simmering for 15 to 20 minutes. 5- Transfer the chicken breast to a bowl or working surface. Using two forks, shred the chicken breast. (Keep the broth for later use). 6- In a frying pan or pot, Combine vegetable oil and turmeric and add the shredded chicken breast. 7- Fry the chicken for few minutes. Dough 8- In a bowl, Combine unsalted butter, salt and baking powder until well mixed. 9- Add corn flour and stir in one cup of chicken broth gradually. Add more chicken broth if needed. 10- Drain the soaked corn husks and place it on a working surface. 11- Place a tablespoon of the dough and roll out to cover 2/3 of the corn husk. 12- Top the dough with fresh made red chili sauce. 13- Add a layer of chicken breast and top with more red chili sauce. 14- Wrap the dough and corn husks around the shredded chicken (as shown in the video). 15- Steam cook the tamales for about 2 hours.Read More
Tamale Calories & Nutrition Values
Tamale contains high amounts of vitamin C and vitamin B6. It is also very high in niacin. Niacin is an organic compound which is essential and beneficial to our body. Lack of Niacin can cause anemia and life threatening condition. Niacin can reduce the bad cholesterol and in fact it is used to treat high cholesterol. 100 grams (3.5 oz) of tamale has 214 calories (105 calories from fat). One serving size contains 15.3 grams of protein and 12.5g of carbohydrates and 229mg of potassium. Tamale contains more that 5 percent of vitamin A. It has no trans fat but it is high in saturated fat. One serving size has about 11.6g of total fat.Read More
"Beef Abgoosht" Dizi
- 3 lbs (1360 g) Beef Shank
- 1 Can 15 oz (425 g) Chickpeas
- 1 Can 15 oz (425 g) White Beans
- 3 Garlic Cloves
- 1 Large Onion
- 5 Dried Limes
- 2 Bunches Cilantro
- 5 Small Potatoes
- 5 Small Tomatoes
- 1-2 tbsp Savory
- Turmeric, Black Pepper Powder, Salt
1- Mince the Cilantro.
2- Soak the dried limes for 10 minutes.
1- Place the beef shank/s in a pot. Add water (boiling water) until covers the beef.
2- Bring the water to a boil.
3- Remove the foam using a spoon, , continue removing the foam until clear and no foam is produced.
4- Add the garlic cloves to the pot, chop the onion in 4 pieces and add to the pot.
5- Cover the pot with a lid, simmer for 2 hours over medium heat until the beef is cooked (Add more water if needed).
6- Add small potatoes to the pot, cover it with a lid and continue simmering for 30 more minutes over low heat.
7- Add a can of chickpeas, white beans, 5 small tomatoes, minced cilantro, savory, turmeric, black pepper powder and salt.
8- Poke the soaked dried limes with a knife and add to the pot. Add boiling water and stir thoroughly.
9- Cover the pot with a lid, leave a crack to allow the steam to scape.
10- Simmer for 45 minutes over medium heat.
Read more about Abgoosht calories and nutritional facts