See Also: Chicken / Poultry · Cooking Club · Main Dishes · Mexico
Chicken for Tamales
From Dorothy McNett's recipes at www.dorothymcnett.com.
2-3 boneless skinned chicken breasts (or use turkey)
2 tablespoons olive oil
1/2 cup salsa, your choice of hotness
sea salt and freshly ground pepper
1/8 teaspoon cumin seeds
hot paprika, or chile powder as desired
Cut each chicken breast in half lengthwise, to make thinner pieces. Heat a heavy bottomed saute pan for 30 seconds and then add the olive oil. Heat just until it is hot but not smoking. Add the chicken pieces and about one half of the salsa, salt and pepper, cumin seeds, and chile powder. Cook and stir until the chicken is done, usually within 5 minutes or so. Cool slightly, and then cut or tear apart to shred the chicken, adding the remaining salsa to make a flavorful shredded chicken consistency, but do not add so much salsa that the mixture gets runny. Use as a filling for tamales, as listed in the Tamales recipe.
Recipe created 2008-04-23.
