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Feb. 12, 2013

Pulled Chicken Tamales

From The Kitchens of the Biggest Loser Resort

  • Serves 4; Serving size: 1 tamale
  • ½ cup corn flour (organic)
  • 1/3 cup water
  • 1/8 teaspoon sea salt

Mix ingredients together until it forms a soft dough ball. Split into 4 equal portions and form into balls.

Corn husks:

Buy from a Spanish style market or the international aisle of the supermarket. Soak in hot water for 5 min or until soft.

  • Filling:
  • 2 - 4 ounce chicken breast
  • ¼ cup red bell peppers, roasted and diced ¼"
  • ¼ cup sun dried tomatoes
  • 3 tablespoon green enchilada sauce
  • 1 tablespoon cilantro, finely chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 tbsp of crumbled or goat feta

Preheat oven to 350 degrees. Bake off chicken breast in the oven for 20 minutes. After it is fully cooked, cool it down in the refrigerator so you can shred the chicken. Mix the filling ingredients together.

To Assemble: Lay one corn husk down then add one of the dough balls to the corn husks. Press down until about ¼ of an inch. Place filling in the middle. Wrap the corn husk over it to make a package. Steam for 45 minutes. Unwrap husk, serve and enjoy!

Per serving: 235 calories

Courtesy of the Kitchens of the Biggest Loser Resort

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