CHICKEN MOLE TAMALES
Being Spanish we have a tradition of making tamales. One tradition we have when we come together to make them is only ONE hand in the pot. You make them together but the one that places them in the pot is the only one that has the hand in the pot or it will not come out right. The masa will not cook. I always thought that was...
Provided by Maria Shinzai
Categories Tacos & Burritos
Number Of Ingredients 5
Steps:
- 1. Prepare the chicken, mole and masa.
- 2. To assemble the tamales, spread 1/4 cup masa into a 3 by 5-inch rectangle on the smooth side of the banana leaf. Place 1 heaping tablespoon of chicken in the center of the masa followed by 2 tablespoons of mole. Using slightly wet hands to prevent sticking, form another 1/4 cup masa into a 3 by 5-inch rectangle and place on top of the mole.
- 3. Fold the banana leaf around the masa to form a rectangular package and tie a strip of corn husk around the middle into a knot or a bow. Repeat for the remaining tamales. Steam the tamales for 1 hour.
CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
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.
CHICKEN TAMALES
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 20 tamales.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.
CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)
The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 4h35m
Yield 35
Number Of Ingredients 13
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
- Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
- Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
- Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g
More about "chicken mole tamales recipes"
MEXICAN MOLE SAUCE RECIPE (CHICKEN MOLE) - THE FORKED …
From theforkedspoon.com
4.8/5 (688)Total Time 1 hr 50 minsCategory Chicken, Main Course, SauceCalories 491 per serving
MOLE TAMALES RECIPE - LOS ANGELES TIMES
From latimes.com
Cuisine MEXICANCategory STOVETOP, APPETIZERS, POULTRY, SIDESServings 20Total Time 2 hrs
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TAMALES DE POLLO CON MOLE (CHICKEN MOLE TAMALES)
From sweetlifebake.com
THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
From firstdayofhome.com
RECIPE: CHICKEN TAMALES WITH PUMPKIN MOLE | KITCHN
From thekitchn.com
MOLE TAMALES RECIPE - VILLA COCINA
From villacocina.com
Cuisine MexicanTotal Time 3 hrs 40 minsCategory Main
CHICKEN MOLE TAMALES - MUY BUENO
From muybuenoblog.com
4.2/5 (14)Total Time 6 hrs 35 minsCategory Appetizer, Main CourseCalories 255 per serving
CHICKEN MOLE TAMALES [VIDEO] MAMá MAGGIE'S KITCHEN
WHY KAMATIS (TOMATOES) ARE CENTRAL TO FILIPINO CUISINE - SBS
From sbs.com.au
EASY CHICKEN MOLE RECIPE - MUY BUENO
From muybuenoblog.com
MOLE VERDE CHICKEN TAMAL - LA PIñA EN LA COCINA
From pinaenlacocina.com
MEXICAN TAMALES RECIPES - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
TAMALES DE MOLE – GUELAGUETZA
From store.ilovemole.com
CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
BEST CHICKEN MOLE RECIPE - HOW TO MAKE CHICKEN MOLE - GOOD …
From goodhousekeeping.com
CHICKEN TAMALES WITH PUMPKIN & MOLE SAUCE - ¡HOLA!
From holajalapeno.com
TAMAL OAXAQUEñO (CHICKEN MOLE TAMALES FROM LA GLORIA)
From goodtaste.tv
CHICKEN MOLE TAMALES RECIPE | HOW TO USE BANANA LEAVES FOR …
From recipecreek.com
You'll also love