Easy Shredded Chicken Tamales
By Melissa's Corporate Chefs


2 whole Chicken remove livers and giblets before cooking
3 jars Fire Roasted Salsa or your favorite salsa
Grated cheese, sour cream, Melissa's Guacamole Kit as optional garnishes


After removing giblets and livers from chicken, rinse well inside and out.

In large stockpot, cover 2/3 of chicken in water and then add the salsa to cover completely. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 45 minutes or until meat begins to fall off the bone.

Using tongs, transfer chicken to large bowl. Cool chicken. Discard skin and bones from chicken. Shred the chicken using a fork and tongs together to pull the meat apart. Season with salt and pepper before filling the tamales.

Follow directions on tamale kit package to prepare tamales. Fill the tamales with the shredded chicken, do not overstuff. Steam tamales for about 45 minutes or until the masa is firm to the touch.

Serve tamales with your favorite enchilada sauce or more of your favorite salsa, even cover with shredded cheese, if desired.