Chicken and Red Chili Tamales
Make a fiesta out of your next dinner with these impressive tamales.
Nutrition Facts: Calories 120; Fat 4g; Cholesterol 15mg; Sodium 320mg; Carbohydrates 13g; Fiber 2g; Protein 9g
Yield: Serves 8
Ingredients
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 small onion, peeled and left whole
- 6 garlic cloves, minced
- 1 tsp. salt, divided
- 1 tsp. olive oil
- 1 small onion, chopped
- 1 dried ancho chile, stemmed and seeded
- 1 cup water
- 1 plum tomato, chopped
- 1 Tbs. raisins
- 1 Tbs. sliced almonds, toasted
- 1/4 tsp. ground cinnamon
- 2 whole cloves
- 20 dried corn husks
- 3/4 cup Masa Harina
- 1 Tbs. vegetable shortening
Instructions
- To prepare the filling, combine the chicken, the whole onion, 1 of the garlic cloves, 1/2 teaspoon of the salt and enough water to barely cover the chicken in a saucepan
- Bring to a boil
- Reduce the heat and simmer, covered, until the chicken is cooked through, 15 to 20 minutes
- Discard the onion
- With a slotted spoon, transfer the chicken to a plate
- Reserve the broth and set aside
- When the chicken is cool enough to handle, thinly slice or shred
- Moisten chicken with a little of the reserved broth and set aside
- Heat a large nonstick saucepan over medium-high heat
- Swirl in the oil, then add the chopped onion
- Cook, stirring frequently, until golden brown, about 10 minutes
- Add the remaining garlic cloves and the chile
- Cook until the garlic is golden and the chile is toasted, about 3 minutes
- Add the water, tomato, raisins, almonds, cinnamon, cloves and 1/4 teaspoon of the salt
- Bring to a boil
- Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes
- Discard the cloves
- Puree the mixture in batches in a food processor or blender
- Return to the saucepan and add the chicken
- Simmer over medium heat until the sauce thickens, about 5 minutes
- Combine the corn husks and enough hot water to cover in a large bowl
- Soak, turning occasionally, until pliable, about 30 minutes
- Meanwhile, to prepare the masa dough, with an electric mixer at medium speed, beat the Masa Harina, shortening and the remaining 1/4 teaspoon salt until mixture comes together
- Add three-quarters of the reserved broth
- Beat on low speed until light and spongy, about 5 minutes
- Cover and refrigerate the dough about 20 minutes
- Drain and rinse the corn husks; keep covered with a damp towel
- Cut 2 or 3 of the husks lengthwise into sixteen (1/4-inch wide) strips, set aside
- Flatten a corn husk on a work surface
- Spread 2 Tbs. dough over the husk, leaving a 1-inch margin on all sides
- Spoon 1 1/2 Tbs. filling on top of the dough
- Roll up lengthwise into a cylinder, secure each end by tying with a strip of husk
- Repeat with the remaining husks, dough and filling, making a total of 16 tamales
- Place tamales in a steamer basket
- Set in a saucepan over 1 inch of boiling water
- Cover tightly, reduce the heat to low and steam until very hot, about 45 minutes