I am one of the lucky person who met Chef Noemi years ago and this recipe I loved so much . Thanks Noemi for sharing . It was so tasty I would eat those 😋 tamales again. She makes the best tamales I've ever eaten in my whole life.
I really like your tamales recipe! It is healthier with chicken and the use of Crisco instead of pork fat. Also, you showed me a new way to do the green and red chili sauce. I was taught the old Mexican way but had to stop because the pork and pork fat was bad for my health. Your recipe will allow me to enjoy healthier tamales this Christmas season. Gracias Senora.
I make mine in full size cookie sheets. On a layer of parchment paper. I spread a thin layer of masa dough, spread on the meat, and spread another layer masa dough and fold parmeny so I can press in creases and cover the tops as if the tamales were individually wrapped, then wrap it all in foil with the reflective side out. Then bake several pans in the oven at 350F with a pan of boiling water so they all steam. Then with a sharp knife or kitchen scissors I cut the parchment along the creases and cut the tamales to lengths and put them in a deep chafing pan to keep them hot. This way I can make hundreds in under two hours by myself.
