Hot Tamales!

Tonight marks my first venture into cooking with beer. Going through the cabinets while packing I found a whole mess of things that I purchased in order to do something with and then it never happened. So tonight for dinner is Chicken Tamales. I do not know if this was such a great idea being I’ve never even made regular Tamales but Oh, well.

I homebrewed a Nut Brown Ale a while back and I thought that sounded like a good candidate to mix with the rice and I have some Bootlegger Black Phoenix, a Chipotle Stout, that I thought would go well with the chicken being this is a Mexican dish.

I started cooking the rice first. Since I am going to be putting it inside of the tamale, I did not want it to be extremely hot while I was trying to handle it. I threw it in the rice cooker because I figured it would give me the same results as if I did it in a pot… Not just because I am lazy.

1 Cup Brown & Wild rice
1 Cup L’s Nut Brown Ale

I then put the chicken breast in with the rest of my bomber of the But brown in order to marinate it for an hour. I intend on cooking it with a Chipotle stout so I hope this does not throw the flavors off too much. I assume it would help, but we will find out.

To make the Tamale outters (technical term) I used 1 pint of Black Phoenix, and 1 Pint of Chicken broth. I just threw everything together in a bowl, minus the baking powder and oil, and mixed it well. After it was all mixed I added the oil and the baking powder… Lets just say this smelled bad as all hell.

4 cups of Maseca
1 pint Black Phoenix
1 pint Chicken Broth
Dash of salt
Dash of garlic powder
Dash of onion powder
1 cup of oil
1 tbsp of baking powder

After pulling the chicken out of the marinade, I threw it in a pan and just cooked it as one normally would. I began cutting into smaller pieces once it would finally give and poured 8oz of Black Phoenix over that and let it sit over heat for about 10 minutes just higher than a simmer.

Once I pulled it off of the heat, I shreded up the chicken and tossed it with the Nut Brown Rice.

I took a sample of the mixture at this point and thought it was ok, just a little bland so I added some taco seasoning that we mixed up a while back. It added a bit of spice and I quite liked it at this point.

Now since all of this was a pretty last minute decision, I did not have corn husk… not that when I was even looking for them though I could find them. So I used Aluminum foil for this next step. I spreaded the outters on the foil and added the chicken and rice mixture.

Then you fold it, etc, etc, I’ve had tamales before so I knew what they looked like which made things easier.

The only thing left to do after this was to steam them. So, I got a pot of boiling water and steamed them for 75 minutes. YAY! Bored! So I decided to make something else. This had no beer in it.

Ingredients
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions
1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

It was an overly complicated process and I found the recipe at allrecipes dot com or something or another. It is damn good, but… well, I won’t get into that.

Here is the final outcome.

I thought it looked really good, but there was only one way to tell…

I was not impressed. HAH! The inside was the best part. I’ve had tamales before so I know I like them. These ones just seemed to have a strange flavor. It could have been the beer or it could have been my base recipe. I mean, they were edible but I ended up removing a lot of the outters and only eating the chicken and rice. Maybe, I made them too thick as well. They were kind of bready and not enough stuffing. O well, I wanted to do it and I ate it. Case closed. That corn stuff was really good though.

Hot Tamales!

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