Chicken Cherry Tamales

Not the fastest recipe, but well worth the extra time! 

Prep time: 1 hour  

Cook time: about 4 to 8 hours 

Serves: 12

1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch cubes

1 cup chopped onion

1 tablespoon minced jalapeno peppers

1 tablespoon lime juice

2 teaspoons chili powder

1 teaspoon each: ground cumin and dried oregano

1 1/2 cups pitted fresh cherries, coarsely chopped

12 large dried corn husks

3 cups masa harina (corn flour)

1 1/2 teaspoons baking powder

1 teaspoon sea salt 

2/3 cup butter or shortening 

2 1/2 to 3 cups chicken broth

Jalapeno Cherry Salsa (recipe below)

Place chicken, onion, jalapeno, lime juice and seasonings in a slow cooker. Cook on HIGH for 4 hours or on LOW for 8 hours. Carefully shred chicken with 2 forks and stir in cherries. Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water. Beat together masa, baking powder and salt in a mixer large bowl. Add butter and beat in enough broth with an electric mixer to make a soft dough. Spread equal amounts of masa mixture in the center of each softened corn husk, leaving 1-inch open at the top and bottom. Place equal amounts of filling in the center of each. Fold in the sides to enclose filling, making sure that the masa completely covers the filling, then fold in the pointed end. Place a steamer basket in a large pot and add 1-inch of water. Stand tamales up in basket placing the folded bottom end down. Cover and cook over medium-low heat for 50 minutes. Serve warm with Jalapeno Cherry Salsa. 

Jalapeno Cherry Salsa

Prep time: 15 minutes 

2 cups pitted, fresh cherries, coarsely chopped.

3 tablespoons minced red onion,

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 jalapeno pepper, minced 

Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. May be prepared 1 day in advance. Makes about 1 1/2 cups.