Mexican Chicken Tamales Tamales De Pollo Recipes

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)

Steps:

• Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
• Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
• To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
• Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

TAMALES DE POLLO - CHICKEN TAMALES

Steps:

• Preparing the corn husks:.
• Remove the corn husks from their package.
• Place into a large bowl and pour boiling water over them.
• Since they will float, to keep them submerged, set another bowl full of water on top of them.
• Leave for several hours or overnight.
• Chicken Tamale Filling:.
• Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
• Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
• Stir well.
• Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
• Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
• You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
• Cool and use to make tamales now or freeze for use later.
• Basic Tamale Dough:.
• Mix the masa, baking powder, salt, and cumin thoroughly together.
• In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
• Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
• Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
• Cooking and Making the Tamales:.
• When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
• Put in a plastic bag to stay moist and remove only a few at a time as you need them.
• Lay one corn husk on a flat surface in front of you.
• Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
• The dough should be no more than 1/4 inch thick.
• Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
• Put about a tbsp of the chicken filling in a line down the center of the masa.
• Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
• Then fold the two ends over.
• You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
• The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
• Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
• Line the top of the steamer with corn husks, covering the bottom and sides well.
• Stack the tamales upright, with the tied down flaps upwards.
• For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
• Cover the tamales with more corn husks.
• Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
• Cover the steamer with a tight fitting lid.
• Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
• Keep the water bubbling, but not boiling violently.
• To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
• As you open the husk, the dough should come away easily from the husk and be completely smooth.
• Once cooked, tamales are very good tempered.
• They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
• Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
• They can be refrigerated and will keep well stored that way for about a week.
• However, it is best to freeze them.
• To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.

MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)

Steps:

• Put achiote condiment or paste in a 6 to 8 quart pan. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended. Add remaining water and bouillon cubes and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer. (If you are using achiote substitute, it is not necessary to strain the broth.).
• To broth, add anise seeds, mint, and chicken, placing chicken on top. Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
• Core tomatoes and cut each into 6 wedges. After chicken has cooked for 25 minutes, add onions. After 10 more minutes, add tomatoes alongside onions.
• At end of cooking time, remove pan from heat. Gently lift out vegetables and chicken, letting broth drain back into pan. When chicken is cool to touch, remove and discard skin and bones. Tear meat into bite size pieces.
• Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking. (if using achiote substitute, add masa flour water mixture and return to a boil, stirring.) Remove from heat.
• Grease a 3-quart shallow casserole; evenly spread about half the Masa dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim. Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth. Shake dish gently to level filling.
• Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show. Cover tightly with foil. Bake on lowest rack of a 425°F oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
• Remove from oven and let stand for at least 10 minutes before serving. Accompany with radishes and green onions. Makes 8 servings.
• MASA DOUGH: Double recipe above and whip lard, butter, margarine, or solid vegetable shortening until fluffy, then stir in dehydrated masa flour and homemade chicken broth or canned regular strength chicken or beef broth. Stir until mixture holds together. If made ahead, cover and refrigerate for up to 3 days; bring to room temperature before using.
• ACHIOTE SUBSTITUTE: Mix 2 tablespoons vinegar, 3 tablespoons paprika, 1 1/2 teaspoons dry oregano leaves, 3 cloves garlic (pressed), and 1/2 teaspoon ground cumin.
• ACHIOTE PASTE: Place 2 ounces (1/3 cup) achiote )annatto sees (available in Mexican markets) in a small bowl with boiling water to cover; cover tightly and let stand for at least 12 hours to soften.
• Drain seeds and discard liquid. Combine seeds in a blender with 1 tablespoon ground cumin, 1 teaspoon coarsely ground black pepper, 2 teaspoons ground allspice, 2 tablespoons chopped garlic, 2 small dried hot red chiles (broken into pieces),1/2 teaspoon salt, and 6 tablespoons EACH orange juice and white wine vinegar.
• Whirl until smooth (takes several minutes). If made ahead, cover and refrigerate for up to 10 days; freeze for longer storage. Makes about 1 cup.
• The Best Of Sunset.