Tamalesdepollochickentamales Recipes

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RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)



Red Chicken Tamales (Tamales Rojos de Pollo) image

The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 35

Number Of Ingredients 13

corn husks
1 ¼ pounds skinless, boneless chicken breast halves
1 pinch salt to taste
⅓ cup ancho chiles, stemmed and seeded
1 cup mulato chiles, stemmed and seeded
1 clove garlic
8 cumin seeds
boiling water as needed
½ pound lard
1 pound masa harina
3 cups chicken broth
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
  • Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
  • Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
  • Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. 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 a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g

CHICKEN TAMALES



Chicken Tamales image

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 20 tamales.

Number Of Ingredients 18

24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
3 quarts water
DOUGH:
1 cup shortening
3 cups masa harina
FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Hot water

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.

Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.

TAMALES DE POLLO - CHICKEN TAMALES



Tamales De Pollo - Chicken Tamales image

Make and share this Tamales De Pollo - Chicken Tamales recipe from Food.com.

Provided by mariposa13

Categories     Chicken

Time 2h30m

Yield 25-40 tamales

Number Of Ingredients 26

2 -3 tablespoons olive oil
2 yellow onions, chopped small
8 -10 garlic cloves, minced
4 green onions, chopped small including the tops
8 -10 tomatillos, washed well and chopped small
1 large green bell pepper, seeded and chopped small
2 -3 anaheim chilies, seeded and chopped small
1 -2 small hot chili pepper, seeded and minced
1/2 cup chopped fresh cilantro
2 tablespoons chili seasoning mix
1/4 cup sugar
4 limes, juice of, to 6
4 limes, zest of, to 6
1 (8 ounce) can chicken stock or 1 (8 ounce) can chicken broth
1 cooked chicken, skinned, remove meat, chopped small (I bought a cooked rotisserie chicken at the grocery store)
salt
fresh fresh coarse ground black pepper
1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup shortening or 1/3 cup duck fat
3/4 cup water, plus
3 tablespoons water
25 -40 corn husks, for 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.

Nutrition Facts : Calories 108.6, Fat 6.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 113.6, Carbohydrate 11, Fiber 1.1, Sugar 3.5, Protein 3.1

CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

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.

TAMALES



Tamales image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 25 to 30 tamales

Number Of Ingredients 18

5 pounds ground chuck
1/2 cup diced red pepper
1/2 cup dried onions
1/2 cup garlic powder
1/4 cup salt
Water, to cover
7 1/2 pounds plain cornmeal
1/4 box salt
1 1/2 cups fresh ground onion
1/2 cup fresh ground garlic
Chile powder
Cumin powder
1 tablespoon salt
1/2 tablespoon garlic powder
Dash red pepper
Cumin powder and chile powder, to taste
3 ounces tomato paste
1 gallon water

Steps:

  • Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.
  • Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator.
  • Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour.

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • 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 2 tablespoons of the pork 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, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)



Tamales de Pollo (Chipotle Chicken Tamales) image

Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.

Provided by Tejal Rao

Categories     project

Time 4h15m

Yield 12 to 16 tamales

Number Of Ingredients 7

20 dried corn husks (from about 8 ounces)
3 1/2 cups/410 grams harina de maíz nixtamalizado (such as Maseca)
1 teaspoon fine salt
1/2 teaspoon baking powder
6 tablespoons lard or vegetable oil
2 1/2 to 3 cups chicken broth or water
1 1/2 cups Tinga de Pollo

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.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)



Tinga de Pollo (Chicken with Chipotle and Onions) image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Categories     project, main course

Time 1h

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

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.

TAMALES DE POLLO CON CHILE VERDE- GREEN CHILE CHICKEN TAMALES



Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales image

These tamales are really moist and the filling is full of flavor. You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.If using store bought prepared masa, make sure to use Masa for tamales and not Masa for Tortillas.

Provided by cookiedog

Categories     Chicken

Time 2h30m

Yield 25-30 tamales

Number Of Ingredients 13

1 (8 ounce) package dried corn husks
1 lb tomatillo, husked and rinsed (10-12 medium)
fresh hot green chili pepper, stemmed (roughly 2 - 6 serranos or jalapenos)
4 large garlic cloves, peeled
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
2 cups chicken broth
salt
4 cups cooked chicken, preferably grilled, roasted (about 1 lb.) or 4 cups rotisserie chicken, coarsely shredded (about 1 lb.)
2/3 cup roughly chopped fresh cilantro
10 ounces rich-tasting pork fat, slightly softened but not at all runny (or vegetable shortening if you wish)
1 1/2 teaspoons baking powder
2 lbs fresh coarse-ground corn masa harina flour, for tamales or 3 1/2 cups dried masa harina, for tamales mixed with 2 1/4 cups hot water
1 -1 1/2 cup chicken broth

Steps:

  • Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
  • Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they'll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
  • Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
  • For forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
  • Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed "bottom" leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
  • Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
  • Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Nutrition Facts : Calories 299.7, Fat 16.4, SaturatedFat 6.9, Cholesterol 30.2, Sodium 130.5, Carbohydrate 29.1, Fiber 2.7, Sugar 1.4, Protein 9.8

MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY TASTY



Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty image

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 18

1 bag dry corn husk
hot water, for soaking
2 roma tomatoes
½ small white onion
2 dried guajillo chiles, dried
2 dried pasilla chiles
2 cloves garlic
4 cups water, divided, plus 1 tablespoon
2 teaspoons salt, plus more to taste
pepper, to taste
½ tablespoon ground cumin
2 tablespoons canola oil
3 lb pork shoulder, cubed
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup lard
2 lb fresh corn masa
salsa verde, for serving

Steps:

  • Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
  • Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
  • Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
  • Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
  • In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
  • Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
  • Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
  • Drain the soaked corn husks.
  • Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
  • Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
  • Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
  • Unwrap the tamales and serve with salsa verde.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 46 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, Sugar 1 gram

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  • Remove the damaged leaves from the ears of corn. With a knife, make a long incision through the leaves, from head to tail. Gently open the leaves without breaking them. With a sharp knife, cut the ear closest to the shank and remove it, being careful to keep the husk intact. Keep the corn for another use. Remove the silk.
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Estimated Reading Time 5 mins
  • Fill a large pot with water and bring to a boil. Remove from heat and add the cornhusks. Set aside to soak for at least an hour while you prepare the tamales.
  • Add the chicken to a large saucepan and add enough water to cover them by about 1 inch. Add salt and pepper and bring to a boil over medium flame. Reduce heat to low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.
  • When cool enough to handle, shred the chicken with your fingers and toss it with enough of the salsa verde to moisten it but not enough to make it soggy.
  • Place the masa harina, lard or shortening, baking powder and salt in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture.
  • With the mixer still on low speed, add enough of the reserved chicken poaching liquid to make a soft, moist dough. It should be a little firmer than mashed potatoes.
  • Arrange the masa, chicken filling and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
  • Drain the cornhusks and wipe them dry. Lay out a husk with the pointed end up and add about 1/2 cup masa to the center. Spread the masa out into a square of about 4x4-inches, leaving a border of at least an inch around the edges of the cornhusk.
  • Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the tamales. (You may have to use two pots if you don't have one big enough to hold the tamales in one batch.)


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