Chicken tamales, a culinary treasure of Mexican cuisine, offer a delightful blend of savory chicken, aromatic spices, and the comforting warmth of corn masa. These pockets of deliciousness, traditionally steamed in corn husks, represent a time-honored tradition passed down through generations. The rich red sauce, simmered with chiles and spices, adds a vibrant depth of flavor that perfectly complements the tender chicken filling. Whether you're a seasoned cook or a culinary novice, the unique experience of crafting these flavorful bundles is incredibly rewarding.
From the careful preparation of the masa to the meticulous filling and steaming process, creating chicken tamales is a journey of culinary exploration. The rich aroma alone is enough to tantalize your taste buds, promising a feast for the senses. Ready to embark on this flavorful adventure? Let's dive into the step-by-step process of making these delectable chicken tamales in a rich red sauce.
Tools Needed
- Pot
- Blender
- Strainer
- Mixing bowl
Ingredients
- Whole chicken
- Extra chicken breast: half
- Onion: half
- Garlic: half a head
- Cilantro: a bunch
- Masa harina (tamale dough): 2 kg
- Lard (pork): 800 g
- Baking powder: 2 teaspoons
- Chicken broth: 2 cups
- Guajillo chiles: 14
- Cascabel chiles: 5
- Pasilla chile: 1
- Pua chiles: 15
- Tomatoes: 2
- Oregano: half a teaspoon
- Cumin: half a teaspoon
- Allspice: half a teaspoon
- Cloves: 1
- Corn husks (leaves)
- Salt: to taste
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce
- Cut the chicken into pieces. Cook the chicken with half an onion, half a head of garlic, and a bunch of cilantro.
- Heat oil in a pan and fry the guajillo, cascabel, and pua chiles until softened. Fry the tomatoes, onion, and garlic separately in another pan.
- Add cumin, allspice, oregano, and cloves to the tomato mixture, and cook until softened.
- Combine the fried chiles and the tomato mixture. Add chicken broth and boil until the chiles are soft. Blend into a smooth sauce.
- Strain the sauce if desired. Shred the cooked chicken.
- Mix the chicken and chili sauce together.
Step 2. Make the Masa Batter
- In a blender, mix lard and masa harina until creamy. Add chicken broth, baking powder, and salt. Beat until fluffy and porous.
Step 3. Assemble the Tamales
- Prepare the corn husks by rinsing and removing any hairs.
- Spread a layer of masa on each corn husk, add chicken filling, and fold into a tamale.
Step 4. Steam the Tamales
- Place tamales in a steamer, ensuring the water level is even. Steam for 1.5 hours until cooked.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For fluffy tamales, ensure the dough is well beaten and porous.
- To check if the dough is ready, drop a small amount into water; if it floats, it’s ready.
- For a less spicy sauce, reduce the amount of pua and cascabel chiles.
Nutrition
- Calories: Approximately 600-700 per tamale
- Fat: 35-45g
- Carbs: 50-60g
- Protein: 25-35g
FAQs
1. Can I use frozen corn husks?
Yes, but make sure to thaw them completely and soak them in warm water for at least 30 minutes to soften them before use.
2. How long do chicken tamales last?
Properly stored in the refrigerator, chicken tamales will last for 3-4 days. You can also freeze them for up to 2 months.
3. What if my masa is too dry or too wet?
If too dry, add a tablespoon of water at a time until it reaches the desired consistency. If too wet, add a tablespoon of masa harina until it firms up.
With a little patience and these simple steps, you've successfully crafted delicious homemade chicken tamales in a vibrant red sauce. Enjoy the rewarding taste of your labor, sharing these savory bundles with friends and family. From the rich aroma to the satisfying bite, these tamales are sure to become a new family favorite.