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 WITH PUMPKIN MOLE RECIPE - (4.5/5)
Provided by lorik
Number Of Ingredients 30
Steps:
- Make the chicken: Place all of the ingredients for the chicken in a large stockpot. Bring to a boil over medium heat, and then lower the heat to a slow simmer. Cook for 2 hours. Meanwhile, place corn husks in a large container and cover with hot water. Submerge until softened. (Skip this step if you are not filling and steaming the tamales this day.) Remove from heat and let chicken cool in the stock for 1 hour. Remove chicken to a large plate and strain stock into a heatproof container. Reserve for using in the mole and masa. When chicken is cool enough to handle, shred the meat, discarding any skin or bone. Make the mole: Meanwhile, heat broiler to high. Line a baking sheet with foil and arrange chiles, onions, and garlic on the baking sheet. Toast under the broiler, turning to char all sides. Chiles should take 1 minute; remove when toasted, and then continue to broil onions and garlic until lightly charred, removing pieces as they are done. Place chiles in a heatproof bowl and cover with very hot water. Let soak until softened, about 30 minutes. Toast pecans and star anise in a small, dry frying pan over medium heat until fragrant, about 3 to 4 minutes. Combine soaked chiles, onions, garlic, pecans, star anise, raisins, oregano, pumpkin purée, 2 cups of chicken stock, and salt in a blender. Blend on high until puréed. Heat oil in a large frying pan over medium heat until shimmering. Carefully add mole sauce and cook, stirring constantly, until slightly thickened. Add remaining 2 cups of stock and continue cooking, stirring frequently, for another 5 minutes. Taste and add more salt if needed. Make the masa: In a large bowl, combine Maseca, baking powder, and salt. Heat vegetable shortening and stock in a large pot over medium heat until shortening is just melted. Pour into the Maseca mixture and mix until a soft dough forms (I start with a wooden spoon and then switch to my hands to make sure it is well-mixed). You want the masa to be very soft, but not runny, like the consistency of very fluffy mashed potatoes. Cover with plastic wrap until ready to use. Make the tamales: If you haven't done so already, place dried corn husks in a large heatproof bowl. Cover with very hot water, weigh husks down with a heavy plate to fully submerge, and let soak at least 30 minutes or until soft and pliable. Fill a large tamale steamer with enough water to reach the rack where the tamales will sit. If you don't have a tamale steamer, place a wire rack in the bottom of a large pot with a tight-fitting lid, and add enough water to just come up to the rack. Place the steamer over medium heat and cover. Once water is boiling, reduce heat to a vigorous simmer. Dry one corn husk on both sides. Spread about 1/3 cup of masa on the wide end of the corn husk, using a spoon or your fingers to press into place. Leave about 1/2-inch border on both sides, but not the bottom. Place about 2 to 3 tablespoons of chicken in a line down the middle of the masa, then cover with about 1 tablespoon of pumpkin mole. Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry. Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance. Serve with remaining pumpkin mole. Recipe Notes Storing tamales: Tamales are best eaten the day they are made, but can be made, cooled, wrapped tightly, and refrigerated for a week or frozen for up to one month. Reheating tamales: To reheat a few, place tamales (wrapped in the corn husks) in a frying pan with 1/4 cup of water. Cover and simmer until heated through. If you are reheating the entire batch, place them in the steamer and steam until heated through, about 20 to 30 minutes. Calories 362 Fat 21.9 g (33.7%) Saturated 5.4 g (26.9%) Trans 1 g Carbs 24.1 g (8%) Fiber 2.6 g (10.6%) Sugars 3.6 g Protein 17.8 g (35.6%) Cholesterol 54.2 mg (18.1%) Sodium 964.3 mg (40.2%)
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
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.
HOMEMADE CHICKEN TAMALES
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- To make the tamales: Place the corn husks in a large bowl and add enough boiling water to cover. Submerge in the water by weighting down with another bowl. Let stand until the husks soften, about 1 hour. Drain well and pat dry.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cilantro, chili powder, cumin, salt, and cayenne. Return the chicken to the skillet and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, about 45 minutes.
- Transfer the chicken to a plate. Cool until easy to handle. Discard the skin and bones and coarsely chop the meat. Transfer to a medium bowl.
- Meanwhile, let the cooking liquid stand off the heat for 5 minutes. Skim off and discard the fat on the surface. Return the skillet to the stove and bring to a boil over high heat. Cook until the liquid is reduced to a thick glaze, about 20 minutes. Scrape the glaze onto the chicken, then add the cheese.
- To make the tamales, place a corn husk on the work surface. Spread about 3 tablespoons of the Classic Cornbread batter in a 2 to 3-inch square area in the center of the husk. Place 1 heaping tablespoon of the chicken in the center of the batter and top with about 1 tablespoon of the batter. Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide). Fold over the ends of the husk so the tamale is about 3 inches long. Place the tamale, smooth side up, on the work surface. Using kitchen twine, tie up the tamale with kitchen string, gift-box fashion. Repeat with the remaining husks, batter and chicken. (You may have some husks left over since you soaked more than you needed, in case some got torn.) Stand the tamales up, side by side, in a steamer inserted in a large pot. Add enough water to the pot to barely reach the bottom of the steamer. Cover tightly and bring to a boil over high heat. Reduce the heat to low. Steam the tamales until the batter is firm (open a tamale to check), about 1 hour. (The tamales can be made up to 8 hours ahead, cooled, and refrigerated. Steam over boiling water for 15 minutes to reheat.)
- Serve hot, with the Salsa Roja passed on the side.
- Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate and cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.)
- Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor. Season, to taste, with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered, and refrigerated.)
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened ? do not overbeat.
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- In a large pot, heat water, salt, onion, garlic, and chicken. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Reserve broth, onion, and garlic.
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
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