Authentic Red Chicken Tamales
Enjoy the flavors of Mexico with these homemade chicken tamales, where tender shredded chicken is enveloped in a smoky and spicy red sauce made with ancho and mulato chiles. An authentic recipe that will surely impress your guests.
Ingredients
| corn husks | |
| 1 1⁄4 | pounds skinless, boneless chicken breast halves |
| 1 | pinch salt to taste |
| 1 | cup mulato chiles, stemmed and seeded |
| 1 | cup ancho chiles, stemmed and seeded |
| 1 | clove garlic |
| 8 | cumin seeds |
| boiling water as needed | |
| 1⁄2 | pound lard |
| 1 | pound masa harina |
| 3 | cups chicken broth, or as needed |
| 1 1⁄2 | teaspoons baking powder |
| 1 1⁄2 | teaspoons salt |
Instructions
| 1. | Soak the corn husks in a bowl of boiling water for a few hours, then drain and prepare them on a work surface covered with a damp towel. |
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| 2. | Cook the chicken in a pot with salted water until done, then shred the meat using two forks. |
| 3. | Toast the mulato and ancho chiles on a griddle until fragrant, soak in boiling water, and blend with garlic, cumin seeds, and some of the soaking water to create a thick, mole-like sauce. |
| 4. | Sauté the sauce with lard, add the shredded chicken, and cook until well combined and heated through. |
| 5. | Prepare the masa by beating lard until creamy, then mix in masa harina, chicken broth, baking powder, and salt until smooth. Test readiness by seeing if the masa floats in water. |
| 6. | Spread masa on corn husks, add chicken filling, fold, and steam tamales for about 1 hour until heated through. Let them rest before serving. |
Published on Aug 08, 2024 by Luminița