3 cups lightly packed, coarsely shredded cooked chicken (I like to use rotisserie chicken)
Salt, if necessary
Instructions
Pour 1/4 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended.
In a medium (3-quart) saucepan, bring the salsa to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture thickens slightly. Remove from the heat and let the sauce cool to room temperature.
Scoop the chicken into a bowl and stir in the thickened salsa. Taste and season with more salt if you wish.
Serving
Suggestions
enough for 24 tamales
Originally Submitted
12/23/2010
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