Dive into the vibrant flavors of Mexico with this delectable Chicken & Rajas Tamales recipe! Forget complicated, time-consuming methods; this recipe offers a simplified approach to creating authentic-tasting tamales perfect for a family gathering or a cozy night in. Imagine the rich, savory filling of tender chicken simmered in a luscious sauce, complemented by the sweet crunch of roasted poblano peppers (rajas). Wrapped in soft, steaming corn husks, each bite offers a delightful explosion of textures and tastes.
This recipe balances tradition with modern convenience, guiding you through each step with clarity and ease. From preparing the succulent chicken filling to expertly assembling and steaming the tamales, we'll ensure you achieve perfectly plump and flavorful results. Ready to embark on this culinary journey? Let's get started with the step-by-step instructions!
Tools Needed
- Pot
- Griddle
- Blender
- Tamale steamer
Ingredients
- Chicken breast: 1.5
- Garlic: 6 cloves
- Onion: 1/4
- Cilantro: 1 bunch
- Corn dough (masa): 2 kg
- Lard (pork fat): 900 g
- Baking powder (royal): 1.5 tsp
- Cheese (Monterey Jack or mozzarella): 900 g
- Corn husks (leaves)
- Chicken broth: 2 cups
- Jalapeño peppers: 15
- Poblano peppers: 9
- Salt
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Boil chicken breasts with garlic, onion, and cilantro until cooked. Remove foam.
- Roast poblano peppers on a griddle until charred. Cover to steam and peel.
- Chop jalapeños, onions, and cilantro.
- Blend roasted poblano peppers, garlic, cilantro, and a little water into a sauce.
- Sauté chopped onions and jalapeños. Add poblano pepper strips and the blended sauce. Simmer.
- Shred cooked chicken.
Step 2. Make the Masa Dough
- Mix lard, chicken broth, baking powder, and salt into the masa. Beat until light and fluffy.
Step 3. Assemble the Tamales
- Spread a thin layer of masa on a corn husk. Add rajita sauce, cheese, and shredded chicken. Fold and arrange in a tamale steamer.
Step 4. Steam and Serve
- Steam tamales for 1.5 hours, or until cooked through.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- For fluffy tamales, ensure the masa is well-beaten and porous.
- Use enough lard to make your tamales rich and flavorful.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked chicken?
Absolutely! Shredded rotisserie chicken or leftover cooked chicken works perfectly, saving you time on cooking the chicken.
2. What if I don't have corn husks?
You can use corn husks substitutes like banana leaves or even parchment paper, though the flavor and texture might differ slightly.
3. How do I know when the tamales are cooked?
The tamales are done when the dough easily peels away from the husk and the filling is heated through. A firm touch indicates they're ready.
Enjoy the fruits of your labor! These Chicken & Rajas Tamales are a delicious and rewarding dish, perfect for sharing with loved ones. Now go forth and impress your friends and family with your newfound tamale-making skills!