Veracruzano Pudding Tamales With Chicken Chipotle And Herbs Recipes

VERACRUZANO "PUDDING" TAMALES WITH CHICKEN, CHIPOTLE, AND HERBS

Steps:

• Place the chicken breast in a medium saucepan; cover with salted water. Bring liquid to a boil, and reduce heat to a simmer. Cook until the chicken becomes opaque throughout, about 20 minutes. Remove pan from heat. When chicken is cool enough to handle, shred the chicken.
• Using kitchen scissors, cut off the brown, hard edges from the banana leaves. Cut each leaf into eight 10-inch squares. From the trimmings, make 16 1/4-inch-wide strips cut along the grain. Tie 2 strips together, forming 8 long strips; set aside.
• Set a small, heavy skillet over medium heat. When skillet is hot, add the dried chiles. Cook, stirring, until chiles are very fragrant and toasted in spots, 2 to 3 minutes. Transfer chiles to a bowl, and cover with 1 1/2 cups hot water. Set a small plate on top of the chiles, keeping them submerged.
• Add the garlic cloves to the hot skillet, and cook, turning, until soft and darkened in spots, about 20 minutes. Remove skillet from heat. When the garlic becomes cool enough to handle, peel; set aside.
• Drain the chiles, reserving 1 1/4 cup soaking liquid. In the jar of a blender or the bowl of a food processor, combine the chiles, liquid, and the garlic. Process until a puree forms. Transfer puree to a small saucepan, and simmer over medium heat until the mixture reaches the consistency of canned tomato sauce, 25 to 30 minutes. Stir in 1/2 teaspoon salt and the sugar; set the chipotle salsa aside.
• Working in two batches, blend the masa with the stock, and strain the mixture through a medium sieve into a large saucepan. Set over medium heat, whisking constantly, until the mixture comes to a boil, about 20 minutes.
• Whisk in lard until combined and thick enough to hold its shape when placed in a spoon, about 5 minutes. Add 1 teaspoon salt; transfer to a bowl. Let cool completely.
• Lay 1 banana leaf, shiny-side down, on a clean work surface, and lightly pat dry. Place 2/3 cup batter into the center. Spread the batter toward the right side, forming a rough 3-by-6-inch rectangle. Place 1 tablespoon chipotle salsa, 2 tablespoons shredded chicken, and one-fourth of a hoja santa leaf or 3 sprigs cilantro onto the left side of the batter. Fold the right third of the leaf over, covering the middle third and encasing the filling between the batter. Fold the uncovered section of the leaf over the top, then fold both of the open ends under. Tie loosely with a strip around the middle. Repeat with the remaining ingredients.
• Line the steamer basket with small pieces of banana leaves. Transfer prepared tamales to steamer, no more than 2 deep. Cover the tamales with remaining banana leaves.
• Steam the tamales 1 1/2 hours. Serve the tamales with the remaining chipotle salsa.

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.

SWEET-AND-SOUR MIXED ONIONS WITH BROILED CHICKEN PAILLARDS

Steps:

• Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside.
• Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes.
• Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper.
• Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick.
• Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side.
• Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs.