Name: Red Chicken Tamales
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 35 servings
Cuisine: Mexican
Ingredients: 40 pieces corn husk, dried; Water, boiling, as needed; 1.25 pounds chicken breast, skinless and boneless; 1 teaspoon salt, plus more to taste; 4 pieces mulato chile, stemmed and seeded; 4 pieces ancho chile, stemmed and seeded; 2 cloves garlic, peeled; 0.5 teaspoon cumin seed; 1 tablespoon lard; 0.5 pound lard, softened; 1 pound masa harina; 3 3.5 cups chicken broth, warm; 1.5 teaspoons baking powder; 1.5 teaspoons salt

Ready in: 2h 30 mins

Serves: 35 servings

Ingredients: 13

These red chicken tamales wrap shredded chicken in a dried chile sauce and a light, savory masa dough. The method keeps the classic components intact: soaked corn husks, a cooked chile filling, well-beaten masa, and gentle steaming until the dough sets.

Ingredients

Corn Husks
40	pieces corn husk, dried
•	water, boiling, as needed
Red Chicken Filling
1 ¹⁄₄	pounds chicken breast, skinless and boneless
1	teaspoon salt, plus more to taste
4	pieces mulato chile, stemmed and seeded
4	pieces ancho chile, stemmed and seeded
2	cloves garlic, peeled
¹⁄₂	teaspoon cumin seed
1	tablespoon lard
Masa
¹⁄₂	pound lard, softened
1	pound masa harina
3 - 3 ¹⁄₂	cups chicken broth, warm
1 ¹⁄₂	teaspoons baking powder
1 ¹⁄₂	teaspoons salt

Instructions

1.	Cover the corn husks with boiling water, weight them down to keep them submerged, and soak until pliable, at least 1 hour.
2.	Place the chicken in a saucepan, cover with water, add 1 teaspoon salt, and simmer until cooked through, 18 to 22 minutes.
3.	Transfer the chicken to a plate, reserve the cooking liquid, and shred the meat once cool enough to handle.
4.	Toast the mulato and ancho chiles on a dry griddle or skillet for a few seconds per side until fragrant, taking care not to burn them.
5.	Place the toasted chiles in a bowl, cover with boiling water, and soak until softened, about 20 minutes.
6.	Blend the softened chiles with the garlic, cumin seed, and enough chile soaking water or reserved chicken cooking liquid to make a smooth, thick sauce.
7.	Melt 1 tablespoon lard in a skillet over medium heat, add the chile sauce, and cook, stirring often, until slightly darker and thickened, 6 to 8 minutes.
8.	Stir the shredded chicken into the sauce, season with salt to taste, and cook until the filling is moist but not runny.
9.	Beat the softened lard in a large bowl until fluffy, then beat in the masa harina, baking powder, and salt.
10.	Add the warm chicken broth gradually, beating until the masa is soft, spreadable, and light enough that a small dab floats in cold water.
11.	Drain the corn husks and pat them mostly dry, tearing a few narrow strips from smaller husks for tying if desired.
12.	Spread about 2 tablespoons masa over the wide center of each husk, leaving the narrow end and side edges clear.
13.	Spoon about 1 tablespoon chicken filling down the center of the masa.
14.	Fold the sides of the husk around the filling, fold up the narrow end, and secure with a strip of husk if needed.
15.	Arrange the tamales upright in a steamer basket over simmering water, cover, and steam until the masa pulls away cleanly from the husk, about 60 minutes.
16.	Turn off the heat and let the tamales rest in the covered steamer for 10 minutes before serving.