Best 2 Red Chicken Tamales Tamales Rojos De Pollo Recipes
Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Red Chicken Tamales (Tamales Rojos de Pollo). These traditional delights, hailing from the heart of Mexico, promise an explosion of taste in every bite. Expertly crafted with a rich and savory filling of tender chicken, aromatic spices, and a delectable red sauce, these tamales are a true testament to Mexican culinary heritage. Embark on a culinary journey through this detailed recipe guide, where we'll guide you step-by-step in creating these mouthwatering treats. From selecting the perfect corn husks to mastering the art of folding and steaming, we've got you covered. Plus, discover additional tamale recipes that explore unique flavor combinations and fillings, ensuring that every tamale experience is a delightful adventure. Don your apron, fire up the kitchen, and let's embark on a delicious adventure together!
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TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
Steps:
- Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
- Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
- To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.
HONDURAN TAMALES
My fiance is Honduran and no Christmas is complete without tamales. These aren't your regular Mexican tamales, there's more to 'em.
Provided by Sara Blackwood
Categories Meat and Poultry Recipes Pork
Time 2h38m
Yield 30
Number Of Ingredients 16
Steps:
- Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
- Combine tomato, green bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the large pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.
- Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.
- Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.
- Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
Nutrition Facts : Calories 551.7 calories, Carbohydrate 59 g, Cholesterol 38.7 mg, Fat 26.5 g, Fiber 9.9 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 191.2 mg, Sugar 2 g
Tips:
- Soak the corn husks in warm water for at least 30 minutes before using to make them pliable and easy to work with.
- Spread the masa evenly over the corn husks, leaving about 1 inch of space at the top for folding.
- Place the chicken filling in the center of the masa, making sure not to overfill the tamales.
- Fold the sides of the corn husks over the filling and then fold the top down to create a sealed packet.
- Steam the tamales in a steamer basket over a pot of boiling water for 1-2 hours, or until the masa is cooked through.
- Serve the tamales hot with your favorite toppings, such as salsa, guacamole, or sour cream.
Conclusion:
Red chicken tamales are a delicious and traditional Mexican dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make your own red chicken tamales at home. So next time you're looking for a special meal to share with your family and friends, give these red chicken tamales a try!
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