Tamales De Tinga 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 TINGA DE POLLO

Steps:

• Remoja las hojas de maíz en agua caliente durante 30 min. Entretanto, bate los 4 próximos ingredientes en un tazón grande con una batidora eléctrica a velocidad baja hasta mezclarlos bien. Añade gradualmente el agua, batiendo bien después de agregar cada vez hasta que la masa esté ligera y esponjosa.
• Calienta el aderezo en una sartén mediana a fuego medio-alto. Agrega la cebolla y cocínala 3 min. Agrega los ingredientes restantes; revuelve. Cocina esto a fuego medio durante 10 min., revolviendo de vez en cuando.
• Esparce cerca de 1/3 taza de masa en un cuadrado de 4 pulgs. al centro de cada una de 12 hojas de maíz escurridas, dejando unas 2 pulgs. en la parte de arriba de cada hoja. Pon encima de la masa unas 3 cdas. de mezcla de pollo. Dobla ambos lados y un extremo de cada hoja para encerrar el relleno.
• Vierte 3 tazas de agua en una tamalera o una olla alta de 8 cuartillos de capacidad, con una vaporera adentro. Forra el fondo de la tamalera o de la vaporera con algunas de las hojas restantes. Pon los tamales en la tamalera, con el lado abierto hacia arriba; cúbrelos con las hojas restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales a fuego medio-bajo, manteniendo un hervor suave durante 1 hora o hasta que los tamales se separen de las hojas; agrega más agua hirviendo y ajusta el fuego según sea necesario para mantener un hervor suave.

TINGA DE POLLO TACOS

Steps:

• Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
• Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
• Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
• Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

TINGA DE POLLO

Steps:

• Heat a skillet up on high heat until a drop of water sizzles on contact.
• Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
• Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
• In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
• Add tomato-chile mixture and stir for 3 minutes to heat through.
• Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
• Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
• Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
• Servings are estimated.