Chicken Tamales With Ranchero Sauce Recipe 475 Recipes

CHICKEN TAMALES

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

CHICKEN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

CHICKEN TAMALES WITH RANCHERO SAUCE RECIPE - (4.7/5)

Steps:

• Submerge corn husks in a large pot filled with warm water. Soak 30 minutes; drain and discard water. Combine stock and ancho chiles in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles over a bowl; reserve soaking liquid. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Reduce heat to medium; stir in oregano, 1 teaspoon salt, and garlic. Sauté 7 minutes. Add chipotle; cook 1 minute. Stir in 2 cups reserved soaking liquid, tomato paste, cumin, and tomato sauce; cook 4 minutes or until mixture thickens slightly. Place ancho chiles and onion mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return mixture to skillet over medium heat. Stir in chocolate; cook 1 minute. Remove 1 1/2 cups sauce from skillet; reserve. Add chicken to skillet. Remove from heat; cool to room temperature. Combine masa harina, baking powder, and remaining 1 teaspoon kosher salt in a bowl. Cut in lard with a pastry blender or 2 knives until mixture resembles coarse meal. Add remaining 2 cups soaking liquid and 1 1/2 cups water; stir until a soft dough forms. Knead dough in bowl until smooth and pliable. Tear a few corn husks lengthwise into 24 thin strips. Place 1 corn husk on a work surface, with narrow end facing you. Place about 3 heaping tablespoons masa mixture in center of husk, about 1 inch from top; press into a 4 x 3 1/2-inch rectangle. Spoon 2 1/2 tablespoons chicken mixture down center of masa rectangle. Fold sides of husk over filling; fold narrow end up to form a packet. Tie strip around tamale to secure the packet. Repeat procedure with remaining husks, dough, filling, and husk strips. Poke holes in bottom of a 13 1/2 x 9 1/2-inch shallow disposable aluminum pan; cut corners from rim down to bottom to make it pliable. Fit pan into bottom of a 6-quart oval or rectangular slow cooker; pour remaining 1 cup water into pan. Line bottom of pan with a damp kitchen towel. Stand tamales in prepared pan, with open ends facing upright. Cover slow cooker (weighing down lid if necessary to keep it closed); cook on HIGH for 4 hours or until masa is set. Let tamales stand 10 minutes. Serve with remaining sauce.

RANCHERO SAUCE

Steps:

• Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside. Chop together the blackened tomatoes and serranos and set aside. In a large, heavy skillet, heat the oil over low heat and sauté the onion and garlic until soft but not brown, about 10 minutes (add up to 1/4 cup water, if necessary, to provide moisture and prevent browning). Add the chopped tomatoes and serranos, two-thirds of the poblanos (reserve one-third of the strips to add at the end), the cilantro, and the salt to the pan. Cover and cook over low heat until the flavors have married and the ingredients have lost their raw taste, 20 to 30 minutes. Remove the cilantro and stir in the reserved poblano strips.
• Serve immediately, or hold at room temperature for up to 2 hours. It can be prepared up to 1 day ahead, refrigerated, and gently warmed before serving (don't overcook).

CHICKEN RANCHERO

Steps:

• Saute chicken over medium heat,in olive oil about 5 minutes.
• Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes).
• Add garlic, green chiles and broth.
• Bring to boiling.
• Reduce heat and simmer, covered for 30 minutes.
• Stir in salsa.
• Bring to a boil.
• Remove from heat.
• Gently fold in cubed cheddar cheese.
• Serve immediately over beds of rice.