Chicken Tamales

Name: Chicken Tamales
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Mexican
Ingredients: 6 Tbsps canola oil; 1 kgs broiler/fryer chicken , cut up; 177 milliliters chili powder; 20 dried corn husks; 6 Tbsps all-purpose flour; 1 garlic clove, crushed; 0 teaspoons garlic powder; 710 milliliters masa harina; 128 grams cans each) sliced ripe olives, drained; 1 medium onion, quartered; 0 teaspoons pepper; 1 teaspoons salt; 237 milliliters shortening; 3 liters water

The recipe Chicken Tamales can be made in about 3 hours and 15 minutes. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 45g of fat, and a total of 611 calories. This recipe serves 10. Several people really liked this main course. It is a good option if you're following a dairy free diet. 654 people found this recipe to be tasty and satisfying. If you have salt, olives, onion, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mexican food. Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas, and Mom’s Colombian Tamales (Tamales Colombianos de mi Mamá) are very similar to this recipe.

Instructions

Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender.

Ingredients you will need

Meat

Garlic

Onion

Water

Salt

Equipment you will use

Dutch Oven

Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.

Ingredients you will need

Whole Chicken

Broth

For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute.

Ingredients you will need

Shortening

Dough

Equipment you will use

Bowl

Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.

Ingredients you will need

Masa Harina

Broth

Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.

Ingredients you will need

Dough

Water

In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.

Ingredients you will need

Whole Chicken

Spices

Broth

All Purpose Flour

Cooking Oil

Equipment you will use

Dutch Oven

Drain corn husks and pat dry.

Ingredients you will need

Corn Husks

Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.

Ingredients you will need

Whole Chicken

Olives

Spread

Dough

Corn

In a large steamer basket, position tamales upright.

Ingredients you will need

Tamales

Equipment you will use

Steamer Basket

Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding additional hot water to pan as needed.

Ingredients you will need

Dough

Water

Equipment you will use

Dutch Oven

Frying Pan

Equipment

Ingredients

Servings:

6Tbsps

canola oil 1kgs

broiler/fryer chicken , cut up 177milliliters

chili powder 20

dried corn husks 6Tbsps

all-purpose flour 1

garlic clove, crushed 0teaspoons

garlic powder 710milliliters

masa harina 128grams

cans each) sliced ripe olives, drained 1medium

onion, quartered 0teaspoons

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Tamales can be paired 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. You could try Hartford Court Russian River Pinot Noir ( half-bottle). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.