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Chicken Tamales with Adobo Sauce

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Chicken Tamales with Adobo Sauce

Chicken Tamales with Adobo Sauce

This gluten free and dairy free recipe serves 60. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 78 calories. Head to the store and pick up oregano leaves, chicken breast, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

1
Pull 1/4-inch strings from reserved husks to wrap tamales or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
Ingredients you will need
Corn HusksCorn Husks
TamalesTamales
WaterWater
WrapWrap
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Kitchen TwineKitchen Twine
2
Meanwhile, in large bowl, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed to make soft dough.
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BrothBroth
TamalesTamales
DoughDough
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Hand MixerHand Mixer
BowlBowl
3
In blender, place all filling ingredients except oil and chicken. Cover; blend until smooth.
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
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BlenderBlender
4
In 3-quart saucepan, heat oil over medium-high heat. Stir in tomato mixture. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
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Whole ChickenWhole Chicken
TomatoTomato
Cooking OilCooking Oil
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Sauce PanSauce Pan
5
Drain sauce from filling; reserve to serve over tamales, if desired.
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SauceSauce
6
Drain corn husks; pat dry with paper towels.
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Corn HusksCorn Husks
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Paper TowelsPaper Towels
7
Place 3 level tablespoonfuls of dough on each corn husk; slightly spread out making indentation in center with back of spoon.
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SpreadSpread
DoughDough
CornCorn
8
Place about 1 tablespoon filling on center of dough and fold dough around filling. If husks are too small, overlap two corn husks. Fold bottom 1/3 of corn husk over filling; fold sides in towards center. Tie tops with corn husk strings.
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Corn HusksCorn Husks
DoughDough
CornCorn
9
In two 5-quart stockpots or Dutch ovens, place round cooling racks.
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OvenOven
10
Pour boiling water almost to top of rack. (Water should not touch tamales.)
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TamalesTamales
WaterWater
11
Place tamales on rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium-low. Simmer gently about 60 minutes or until tamale dough becomes firm.
Ingredients you will need
TamalesTamales
DoughDough
12
Add water if needed.
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WaterWater
13
Let stand uncovered 20 minutes.
14
Carefully unfold each tamale by removing string and opening husk. Spoon reserved sauce over each tamale, if desired.
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SauceSauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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 Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.
Burn Cottage Cashburn Pinot Noir
Burn Cottage Cashburn Pinot Noir
Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.
DifficultyExpert
Ready In1 h, 50 m.
Servings60
Health Score0
Dairy FreeGluten Free
CuisinesMexican
DietsGluten FreeDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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