Quick Chicken and Cheese Tamales

When I made that seven-chile chili recently, I bought a big bag of masa harina. That recipe used just a small amount, so I was excited to find a recipe for tamales in Food & Wine that would make good use of it. The recipe replaces the traditional corn husk wrapper with plastic wrap to encase the filling for steaming. After trying that in the first round, I used foil the next and found that I preferred that technique. This recipe makes a lot, so you can make it for dinner one night and the filling will keep in the fridge for a couple of days til you're ready for more. Of course, I was ready for more the very next day. The filling is delicious! It has the perfect proportion of chicken to dough, is a nice hearty texture without being heavy — and a squirt of Sriracha is just the cherry on top of a perfect meal.

Quick Chicken and Cheese Tamales
via Food & Wine

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving

In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.

Tear twelve 12-inch-square sheets of plastic wrap or foil. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic/foil around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales. 

Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce. 

Aleppo Pepper Kebabs

Aleppo pepper, where have you been all my life? I know, you may not have heard of this one. I hadn't either until my brother gave me some from Penzey's as part of an amazing gift of spices and herbs. It's a Turkish chili that's similar to an ancho though more tart and a bit spicier. It's less spicy than the traditional crushed red pepper you find in every pizza joint and has a bit of sweetness, too. If you can find it without too much hassle, I would highly recommend you use it for this kebab recipe.  The yogurt keeps the chicken unbelievable moist and tender, while the pepper adds just the right amount of heat and a full blat of flavor. I used wooden skewers soaked in water for a half hour prior to cooking and cooked these under the broiler.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
from Bon Appetit

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour.

Prepare barbecue or broiler (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

Cooking this recipe also reminded me of this great flat bread recipe using more spices from my brother. mmmmm…