30 Minute Chicken Tamales Recipes

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

Steps:

• For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours.
• Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp.
• Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside.
• For the achiote chicken thighs: Preheat the oven to 375 degrees F.
• Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes.
• Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce.
• For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape.
• Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese.
• Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom.
• Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour.
• Let the tamales rest for 1 hour, then serve with additional red chile sauce.

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

Steps:

• Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13" pan.
• In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
• stir until well blended.
• Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
• This recipes makes a lot and should serve 6 - 8 people.