Rao's Recipe for Tamales



  • Place chicken and Rao’s Garden Vegetable Sauce in a large pot. Bring to a boil, then lower heat and cover.
  • Cook for 1 hour on low until chicken is tender.
  • While chicken is stewing, prepare 25 sheets of aluminum foil about 12″ square.
  • Shuck corn, remove kernels from corncob, and reserve husks.
  • When chicken is done, remove and lightly shred the chicken, reserve the cooking sauce. Set aside.
  • Place corn meal in a large bowl, add all of the cooking sauce, olive oil, and corn kernels. Mix well. Season with salt and pepper.
  • To assemble, center fresh corn husk on a sheet of foil, add a scoop of corn mixture, top with shredded chicken. Place 2 tablespoons of corn meal mixture on top of chicken. Cover with corn husks.
  • Bring foil over chicken and fold and roll to seal tightly. Roll ends of foil towards the center to seal.
  • Place upright in a large steamer. Cover and steam for 1 hour.
  • Unroll, discard foil and corn husks and serve.

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