Chicken tamales

Votes: 3

Photo of the dish: Kat Teutsch

Time: 2 hours.
Complexity: average
Quantity: 24 tamales

Chicken tamales - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 dried corn husks
1 chicken bouillon cube
450 g chicken breast fillet
350 g of chicken meat (legs)
2 cups loosely packed fresh cilantro or parsley
1 clove of garlic, chopped
1/2 tsp ground cumin
1/2 cup salsa verde hot sauce (See the salsa recipe here)
1 dried ancho chili pepper, seeds removed
4 cups corn flour
1 1/3 cups lard
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn husk, chicken, cilantro, parsley, garlic, cumin, salsa sauce, corn flour, lard, ancho pepper

Cooking the dish according to the recipe:

Place the corn husks in a bowl and cover with hot water. Press down with a plate to ensure all the husks are completely submerged. Soak until the husks are pliable, about 1 hour.
Meanwhile, prepare the filling: Pour 4 cups of water into a saucepan, add the bouillon cube, and bring to a boil. Add the chicken and cook over medium heat until tender, 12-15 minutes. Remove the chicken and let it cool, then cut into small pieces.

Pour 1 1/4 cups chicken broth into a food processor, add cilantro, and puree (the remaining broth can be used for other dishes). Pour the puree into the saucepan. Add the garlic, cumin, and salsa, bring to a boil, and cook over medium heat until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
Prepare the dough: Soak the ancho peppers in hot water for about 15 minutes. Drain, then grind the peppers into a paste. In a large bowl, combine the chili paste, cornmeal, lard, 2 2/3 cups warm water, and 2 teaspoons salt. Knead the dough until smooth, 10 to 15 minutes.
Remove the leaves from the water and pat dry. Lay the leaves out on a clean surface, discarding any small or torn ones. Place 3 tablespoons of dough in the center of each leaf and spread it evenly across the entire surface, leaving a 2.5 cm (1 inch) border. Then place 2 tablespoons of chicken in the center of the dough and spread it evenly across the entire surface. Roll the tamale into a roll, ensuring the filling remains inside the dough. Then fold the ends in and tie with kitchen string.
Place the steamer basket in a large pot filled with 1-2 inches of water. Place the tamales in the basket and cover the pot with a lid. Bring the water to a boil and steam the tamales until the dough separates from the leaves, about 1 hour. Remove the tamales from the steamer and let cool slightly.

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