PULLED CHICKEN AND CORN TAMALES
These tamales have a smoky, chipotle flavor to go with the sweet corn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes about 34
Number Of Ingredients 17
Steps:
- Soak corn husks in water for 24 hours.
- Preheat oven to 425 degrees. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Puree spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
- Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; saute, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
- Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
- Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
- Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
- Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
- Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.
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Dhushan Than
[email protected]These tamales were amazing! I will definitely be making them again.
Favourite Kijielov
[email protected]I'm not sure I did something wrong, but my tamales didn't turn out as good as I expected.
VALARY VICORU
[email protected]These tamales were the perfect comfort food on a cold winter day.
Brandi Chatagnier
[email protected]The tamales were a bit too spicy for me, but my husband loved them.
Malik Usman
[email protected]I've never made tamales before, but this recipe made it easy. The tamales turned out great!
Thea Krogmann
[email protected]The tamales were delicious! I especially liked the combination of chicken and corn.
Saua Utuvai
[email protected]These tamales were a bit bland for my taste. I think I'll add more spices next time.
Kigozi Ryan
[email protected]I'm not a huge fan of tamales, but these were really good! The chicken was tender and juicy, and the corn added a nice sweetness.
Davin Khan
[email protected]These tamales were a labor of love, but they were worth it! They were so flavorful and moist, and the chicken was perfectly cooked.
Manik Sadhar
[email protected]The tamales were good, but I found the filling to be a bit dry. Next time, I'll add more sauce or broth.
Md shipon Ahmed
[email protected]I've made tamales before, but this recipe was by far the easiest to follow. The instructions were clear and concise, and the end result was delicious.
Adnan Nomi
[email protected]These tamales were a hit at my party! The chicken was moist and flavorful, and the corn added a nice sweetness. I will definitely be making these again.