Whenever I make the slow cooker taco filling, I like to use the leftovers to make tamales! I pack the tamales in a freezer bag and freeze them. One tamale with a green salad is a really fantastic light lunch! Here’s what you’ll need:
Begin by filling your sink with very hot water, and adding 14 corn husks. The recipe makes 12 tamales, but I always soak a couple of extra husks in case one tears, which happens very easily.
Next, make masa, just like for the homemade corn tortillas. Combine 1 1/2 cups masa cornmeal with 1 cup hot water.
Stir together, then turn out and knead into a dough.
Place the dough in the food processor, along with 2 ounces of lard (you can use vegetable shortening if desired), 4 tablespoons soft unsalted butter, 1 cup thawed frozen or fresh corn kernels, 1 tablespoon sugar, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
Turn the machine on and processes about 1 minute, to form a smooth dough.
Drain and shake off the corn husks, and then assemble! I use a 3 tablespoon portion scoop to scoop some dough onto the upper right side of a corn husk.
Spread the dough to form a rectangle that goes halfway down the length of the husk, and 2/3 of the width.
Now I use a 2 tablepsoon scoop to scoop some of the leftover chicken filling.
Spread it down the center.
Now grab the right edge and fold it over, tucking in so the dough edges meet.
Roll it the rest of the way up, and fold up the bottom.
Stack the finished tamales, folded tail down, to hold them closed.
Place the tamales in a steamer basket.
And steam 1 hour to 1 hour 15 minites. Check the water level every 20 minutes, adding more as needed. The tamales are done when the husk peels cleanly and easily away from the tamale.
Let the tamales cool, then place them in a gallon freezer bag and freeze.
To reheat, microwave a tamale in its husk 1 to 2 minutes, then unwrap and enjoy!