Tamales de Quinua con Pollo (Quinoa Tamales with Chicken)

Ingredients

• 2 cups Quinoa flour
• 2 cups Masa harina
• 2 cups Chicken broth
• 1/2 cup Vegetable shortening
• 1 tsp Salt
• about 450 g Chicken breast
• 2 tbsp Aji Amarillo paste
• 1 medium Onion
• 3 cloves Garlic
• 1/2 cup Peas
• 1/2 cup Carrots
• 12 Corn husks

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak corn husks in hot water for at least 30 minutes to soften.
2. 2Prepare the quinoa masa: In a large bowl, combine the quinoa flour, masa harina, chicken broth, shortening, and salt. Mix well until a smooth dough forms. Set aside.
3. 3Prepare the chicken filling: In a pot, sauté the onion and garlic until softened. Add the aji amarillo paste and cook for another minute.
4. 4Add the chicken breast, peas, carrots, and enough water to cover the chicken. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 20 minutes).
5. 5Shred the chicken and mix it back into the sauce. Season with salt and pepper to taste.
6. 6Assemble the tamales: Spread a thin layer of quinoa masa onto a corn husk. Spoon a portion of the chicken filling in the center.
7. 7Fold the corn husk to enclose the filling, creating a sealed packet.
8. 8Steam the tamales in a steamer basket for about 60-75 minutes, or until the masa is firm and cooked through.
9. 9Let cool slightly before serving. Enjoy!

Substitutions

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