Chicken Tamales

Name: Chicken Tamales
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: Mexican
Ingredients: 1 dried ancho chile, stemmed and seeded; 1 Tbsp chicken-flavored bouillon powder; 24 dried corn husks; 473 milliliters loosely packed fresh cilantro; 1 clove garlic, minced; 1 teaspoons ground cumin; 24 servings Kosher salt; 946 milliliters masa harina (instant corn flour); 118 milliliters hot salsa verde; 454 grams skinless, boneless chicken breasts; 340 grams skinless, boneless chicken thighs; 315 milliliters lard

One serving contains 116 calories, 9g of protein, and 2g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 24. Only Head to the store and pick up ground cumin, chicken breasts, salsa verde, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat.

Ingredients you will need

Bouillon Powder

Water

Equipment you will use

Pot

Add the chicken and simmer until cooked through, 12 to 15 minutes.

Ingredients you will need

Whole Chicken

Remove the chicken and let cool; cut into small pieces. Reserve the broth.

Ingredients you will need

Whole Chicken

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).

Ingredients you will need

Cilantro

Broth

Equipment you will use

Food Processor

Transfer to a medium pot.

Equipment you will use

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.

Ingredients you will need

Whole Chicken

Garlic

Cumin

Salsa

Salt

Remove from the heat and let cool.

Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes.

Ingredients you will need

Ancho Chili Pepper

Dough

Water

Drain the chile, then mince to make a paste.

Ingredients you will need

Chili Pepper

Ground Meat

Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt

Ingredients you will need

Chili Paste

Masa Harina

Water

Lard

Salt

in a bowl.

Equipment you will use

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.

Ingredients you will need

Dough

Water

Equipment you will use

Blender

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.

Ingredients you will need

Whole Chicken

Spread

Dough

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.

Ingredients you will need

Tamales

Water

Equipment you will use

Steamer Basket

Pot

Remove from the steamer and let cool slightly before unwrapping.

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

dried ancho chile, stemmed and seeded 1Tbsp

chicken-flavored bouillon powder 24

dried corn husks 473milliliters

loosely packed fresh cilantro 1clove

garlic, minced 1teaspoons

ground cumin 24servings

Kosher salt 946milliliters

masa harina (instant corn flour)118milliliters

hot salsa verde 454grams

skinless, boneless chicken breasts 340grams

skinless, boneless chicken thighs 315milliliters

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.