These chicken tamales are stuffed with shredded chicken in a spicy Mexican red sauce made with ancho and mulato chiles The masa for these tamales is made with lard and chicken broth
Prep Time
2 hrs 15 mins
Dificult
Medium
Servings
4 hrs 35 mins
Ingredients
Instructions
Place corn husks in a bowl
cover with boiling water
and soak for a few hours. Drain
place on a work surface
and cover with a clean
damp towel.
Place chicken in a pot
season with salt
and cover with water. Bring to a boil over medium-high heat
reduce heat
cover
and simmer until chicken is cooked through
20 to 25 minutes. Drain chicken and shred with 2 forks.
Heat a griddle over medium heat and toast mulato and ancho chiles until fragrant
3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft
about 25 minutes. Combine ancho and mulato chiles
garlic
cumin seeds
and about 1/2 cup of the soaking water in a blender; blend until a thick
smooth
mole-like sauce forms
adding more water if necessary.
Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through
about 5 minutes.
Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina
chicken broth
baking powder
and 1 1/2 teaspoon salt
and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats
it's ready
if not
keep working the dough a little longer.
Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk
filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together
one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk
about 1 hour. Let tamales rest for 15 minutes before serving.
Recipe Tips
The corn husks should be soaked in hot water for several hours so that they are soft and pliable. Make sure to soak and drain them well in advance.You can use shredded pork instead of chicken.
Editor's Note:
This recipe was originally submitted to Allrecipes.com.mx.
