Delicious Chicken Tamles in Red Salsa and in Chipotle Sauce – Deliciosos Tamales de Pollo en Salsa Roja y en Chipotle
If you want to make a meal that will challenge you in terms of time, multitasking and cooking skills, then Tamales are a meal I recommend you try to make. If you are pressed for time, a little forgetful or just starting out in the kitchen, then maybe give this a miss!
If you meet all of these requirements, don’t just stick with my fillings, you can fill them with almost whatever you like; Savory, Sweet, Meats, Vegetarian, Nuts, Beans so experiment and find flavours you like. Two pluses of making Tamales is they can be frozen after cooking and that they can be eaten cold, they make a really great snack food, they hold together well and the Husk is grease proof so they can just be thrown into a bag and unwrapped/eaten at leisure later on.
At the moment I am blessed/cursed with a lot of free time, so of course I made Tamales.
– Recipe –
Feeds 4 and provides snacks for the next day!
700g Course Corn Meal // 350g Lard (or Butter) // 4 Chicken Thighs // 100g Corn Husks // 2 Onions // 2 small Celery Sticks // 3 Cloves of Garlic // 6 Pepper Corns // 2 Cloves// 1 teaspoon Oregano // 1 teaspoon Coriander (Cilantro) // 4 tablespoons Chipotle en Adobo // 2 large Red Tomatoes
- Place the Chicken, Onion, Celery, Garlic, Pepper Corns, Cloves, Oregano and Coriander into a thick bottomed pan and just cover it all over with Water. Place a lid on the pan and simmer for 45 minutes until the Chicken is falling off the bone.
- While the Chicken is simmering, place the Corn Husks in a pan and put a weight on top and then cover over with warm Water and soak one hour.
- Place a de-seeded Chile Ancho in a small glass cover with warm water, let it sit ten minutes until soft and then drain.
- When the Chicken has been cooking for 45 minutes, remove it and let it cool. Blend all of the solids from the saucepan with the Chile Ancho and a small amount of the Stock you have created to form a thick paste.
- Mix half of the Paste with the Chipotle en Adobo. Chop the Tomatoes and simmer them with the other half of the Salsa Roja Paste for 10 minutes, let cool.
- While the Salsa is simmering, place the Lard or Butter in a bowl on it’s own and ‘cream’ it, keep stirring and beating until it is heavily aerated and light, remove from the bowl.
- Put the Corn Meal into the bowl and then use your hands to work the lard in a little at a time until you have a mix somewhere between Dough and Bread Crumbs in texture.
- Begin to beat the Dough with a wooden spoon and add a tablespoon of the Chicken Stock at a time until it all comes together into a light Dough (1-4 tablespoons). It is ready to use when a small ball will float after being dropped into Water.
- Drain the Corn Husks, dry them and set them out in a pile. Place one onto a flat surface with the thin end facing you and the fanned end facing away. Place a heaped tablespoon of the Dough in the upper left of the Husk, about 1 inch from the very top and 1 inch from the left hand side. Spread it about 2-3 inches to the right and downwards to make an even and unbroken rectangle.
- Add one tablespoon of the filling down the middle of this rectangle and then roll the left hand side over tightly to make a sealed roll with the filling encased by dough and wrapped tightly in the Husk. Bend over what was the thin end of the Husk and if you want to (for decoration) tear an unused husk into thin strips and use one of these to tie the bent over end in place.
- When nearly all the Tamales are rolled turn your steamer on, fill the steamer with the Tamales standing upright (open end up) and place a dish towel over the top rather than a lid.
- Steam for one hour and then serve.