Recipe Coming Soon
Tamales Rojos De Pollo
Ingredients
Dough
- 4 cups Masa Harina
- 3 cups broth beef, chicken, or vegetable broth
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups lard
- 8 ounce package dried corn husks
Filling
- 1 ¼ pounds boneless chicken breast halves
- 1 cup mulato chiles, stemmed and seeded
- 1/3 cup ancho chiles, stemmed and seeded
- 4 garlic clove
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 1/2 teaspoon salt plus more to taste
- 2 bay leaves
- 1 medium onion
To serve
- Homemade Salsa
- Hot Sauces
Instructions
Prepare Cork Husks
- In a large bowl stack corn husk in hot water for 1 hour. Remove your water, wipe dry and let air dry until ready to fill.
Make Filling
- In a pot add your chicken, chilies, onion, garlic cloves, bay leaves, salt and cumin and top with water.
- Bring to boil until chicken is fully cooked. Remove your chicken breast and shred with two forks. Boil your chillies for 10 motte minutes and let cool for about 20 minutes.
- Strain your broth and reserve it. Place the cooked chilies, onion and garlic in a blender and blend until very smooth.
- Strain the blended mixture over your shredded chicken and taste and adjust for seasoning.
Make Dough
- In a large bowl with a hand mixer or in a stand mixer add your lard, masa, salt, baking powder and broth and beat for at least 10 minutes up to 15 minutes until a smooth, dough forms that should be the texture of thick cake batter. Add up to 1/2 cup more broth it you think your dough is too thick.
Construct
- Spread about 2 tablespoons of your dough onto the the corn husk spread in the middle of the husk, leaving at least an inch on the discs and 2-3 inches at the top (near the "triangle peak")
- Add 1 tablespoon of your chicken filling unto the dough.
- 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 all your tamales in a steamer lined with corn husks. Fill it with water to just below the bottom of the steamer but try to make sure no water is touching the tamales. Cover with a lid.
- Add tamales and bring water to boil and cook until filling is heated through and separates from the husk, about 45 minutes-1 hour. Let your tamales rest for 10 – 15 minutes before serving and enjoy!
