Description: These Chicken Tamales are a classic, comforting dish that’s perfect for gatherings or a special family meal. Tender shredded chicken simmered in a rich, flavorful chili sauce is nestled inside a soft, corn-based dough, then steamed to perfection in fragrant corn husks.
Why You Will Love This Recipe:
- Authentic Flavor: This recipe uses traditional methods and ingredients to create an authentic tamale experience, bringing the flavors of Mexico to your kitchen.
- Perfectly Balanced Flavors: The combination of tender chicken, a deeply flavored chili sauce, and the slightly sweet corn dough creates a symphony of flavors that will tantalize your taste buds.
- Satisfying and Hearty: Tamales are incredibly filling and satisfying, making them a great meal for a chilly evening or a festive occasion.
- Fun to Make: While tamales require some time and effort, the process of making them is a rewarding and enjoyable experience, especially when shared with family or friends.
- Freezable: These tamales freeze beautifully, so you can make a big batch and enjoy them whenever the craving strikes.
Introduction
Tamales hold a special place in the culinary landscape of Mexico and many Latin American countries. More than just a food, they represent a connection to heritage, tradition, and shared meals. The process of making tamales, often a family affair, is steeped in history and represents a labor of love.
This recipe for Chicken Tamales draws from time-honored techniques to deliver a truly authentic and delicious experience. From preparing the corn husks to crafting the perfect masa dough and simmering the savory chicken filling, each step is designed to create a tamale that’s bursting with flavor and texture. Making tamales is a little bit of a project, but it is well worth the time spent in the kitchen. Gathering friends and family to share in the preparations makes for a great time together. The reward is a flavorful experience.
Ingredients:
- 24 dried corn husks
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 medium onion, quartered
- 2 teaspoons salt
- 1 garlic clove, crushed
- 3 quarts water
DOUGH:
- 1 cup shortening
- 3 cups masa harina
- Up to 2 cups Reserved Chicken Stock
FILLING:
- 6 tablespoons canola oil
- 6 tablespoons all-purpose flour
- 3/4 cup chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- Remaining Reserved Chicken Stock (approx. 4 cups)
Preparation:
Step 1: Prepare the Corn Husks
- Submerge the dried corn husks in a large bowl or pot filled with cold water. Ensure the husks are fully covered.
- Let them soak for at least 2 hours, or ideally overnight, until they become soft and pliable. This will make them easy to work with when assembling the tamales. If necessary, place a heavy object on top of the husks to keep them submerged.
Step 2: Cook the Chicken
- In a large 6-quart stockpot, combine the cut-up chicken, quartered onion, salt, and crushed garlic clove.
- Pour in 3 quarts of water and bring the mixture to a rolling boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the chicken is cooked through and tender.
Step 3: Shred the Chicken and Reserve the Stock
- Carefully remove the cooked chicken from the stockpot using tongs or a slotted spoon and place it on a plate or cutting board to cool slightly.
- Strain the cooking juices through a fine-mesh sieve to remove any solids. Discard the onion and garlic. Skim off any excess fat from the surface of the strained stock.
- Reserve 6 cups of the strained chicken stock for the dough and filling.
- Once the chicken is cool enough to handle, remove the skin and bones, discarding them. Shred the chicken meat into bite-sized pieces.
Step 4: Prepare the Masa Dough
- In a large mixing bowl, beat the shortening with an electric mixer on medium speed until it becomes light and fluffy, about 1 minute.
- Gradually beat in the masa harina, alternating with small amounts of the reserved chicken stock (using no more than 2 cups). Continue beating until a smooth, slightly moist dough forms.
- To test the dough’s consistency, drop a small amount into a cup of cold water. If the dough floats, it’s ready. If it sinks, continue beating and adding small amounts of stock, rechecking every 1-2 minutes until it floats. This is a crucial step for achieving the right texture in your tamales.
Step 5: Make the Chili Filling
- In a large Dutch oven or heavy-bottomed pot, heat the canola oil over medium heat.
- Whisk in the all-purpose flour until blended and smooth, creating a roux.
- Cook the roux, stirring constantly, for 7-9 minutes, or until it turns a light golden brown. Be careful not to burn it.
- Stir in the chili powder, salt, garlic powder, and pepper.
- Add the shredded chicken and the remaining reserved chicken stock.
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for about 45 minutes, or until the filling has thickened to your desired consistency.
Step 6: Assemble the Tamales
- Drain the soaked corn husks and pat them dry with paper towels. Set aside 4 of the husks and tear them into thin strips to use for tying the tamales. If using, cover husks with damp towels to prevent them from drying out.
- On the wide end of each remaining husk, spread about 3 tablespoons of the masa dough, leaving a 1/2-inch border on the sides and bottom.
- Top the dough with about 2 tablespoons of the chicken filling and 2 teaspoons of sliced olives.
- Fold the long sides of the husk over the filling, overlapping slightly. Fold over the narrow end of the husk to enclose the filling.
- Tie the tamale securely with a strip of corn husk to prevent it from unraveling during steaming.
Step 7: Steam the Tamales
- Place a large steamer basket inside the stockpot (or use a dedicated tamale steamer). Add enough water to the pot so that it reaches just below the bottom of the steamer basket.
- Arrange the tamales upright in the steamer, standing them on their folded ends.
- Bring the water to a boil, then reduce the heat to medium-low and cover the pot tightly.
- Steam the tamales for about 45 minutes, or until the dough peels away easily from the husk. Check the water level periodically and add more hot water as needed to prevent the pot from running dry.
COOKING Rating:
- Difficulty: Intermediate
- Time Commitment: Moderate to High (allow ample time for soaking, cooking, and assembly)
Serving Suggestions:
- Serve the Chicken Tamales hot, straight from the steamer.
- Garnish with your favorite toppings, such as sour cream, salsa, guacamole, or crumbled cotija cheese.
- Pair with a side of Mexican rice and beans for a complete and satisfying meal.
Tips:
- Quality Ingredients: Use high-quality masa harina and fresh ingredients for the best flavor.
- Hydration is Key: Ensure the corn husks are thoroughly soaked to prevent them from drying out and cracking during steaming.
- Dough Consistency: The dough should be moist and pliable, but not too sticky. Adjust the amount of stock as needed to achieve the right consistency.
- Don’t Overfill: Avoid overfilling the tamales, as this can make them difficult to fold and seal.
- Proper Steaming: Ensure the steamer is tightly covered and the water level is consistently maintained to prevent the tamales from drying out.
Prep Time:
- 2 hours (for soaking husks) + 1 hour (prep work)
Cook Time:
- 1 hour (chicken) + 45 minutes (filling) + 45 minutes (steaming)
Total Time:
- 5 hours and 30 minutes
Nutritional Information (estimated):
- Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
- Calories: 450-550 per tamale
- Protein: 20-25g
- Sodium: 700-900mg
Conclusion
These Chicken Tamales are a delicious and rewarding culinary project that will transport you to the heart of Mexican cuisine. While the process may seem lengthy, the end result is well worth the effort. With their perfectly balanced flavors and satisfying textures, these tamales are sure to become a family favorite. From the fragrant aroma of the corn husks to the savory taste of the chicken filling, every bite is a celebration of tradition and flavor. So gather your loved ones, roll up your sleeves, and embark on a tamale-making adventure that you’ll cherish for years to come.
Questions and Answers About This Recipe:
Q1: Can I use pre-cooked chicken to save time?
A: Yes, you can absolutely use pre-cooked chicken, such as rotisserie chicken or leftover roasted chicken, to save time. Simply shred the chicken and add it to the chili filling according to the recipe instructions. This will significantly reduce the overall cooking time. However, using freshly cooked chicken will yield the most authentic flavor.
Q2: What if I can’t find masa harina? Can I use regular cornmeal instead?
A: Unfortunately, regular cornmeal is not a suitable substitute for masa harina in this recipe. Masa harina is a specially treated corn flour that has been nixtamalized, which means it has been soaked in an alkaline solution. This process alters the corn’s texture and flavor, giving it a unique quality that is essential for making authentic tamales. If you can’t find masa harina in your local grocery store, try checking Latin American markets or online retailers.
Q3: Can I make these tamales vegetarian?
A: Yes, you can easily adapt this recipe to make vegetarian tamales. Simply substitute the chicken with cooked vegetables, such as roasted sweet potatoes, corn, zucchini, or black beans. You can also use vegetable broth instead of chicken stock in the filling.
Q4: How do I store leftover tamales?
A: Leftover tamales can be stored in the refrigerator for up to 3-4 days. Wrap them tightly in plastic wrap or store them in an airtight container to prevent them from drying out. To reheat, you can steam them again for about 10-15 minutes, or microwave them briefly with a damp paper towel to keep them moist.
Q5: Can I freeze these tamales for later?
A: Yes, tamales freeze exceptionally well. To freeze them, let them cool completely after steaming. Wrap each tamale individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen tamales can be stored for up to 2-3 months. To reheat, thaw them in the refrigerator overnight, then steam them for about 15-20 minutes, or until heated through.
