Hallacas Guajiras De Pollo Chicken Tamales Recipes

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.

Steps:

• In a large saucepan, combine chicken, onion, garlic, chopped red and green peppers, green onions, cumin, sazon, salt and water; bring to a boil, then reduce heat, cover, and cook until the chicken is very tender, about an hour (most of the water will have cooked out).
• Let cool a bit, then shred chicken, discarding bones and skin.
• Place chicken back in the sauce pan and add in the peas and carrots, green beans, capers, minced red bell pepper, and raisins.
• Meanwhile, prepare the alinos by placing all the ingredients in a food processor or blender and processing to form a paste; you will only use 1/2 cup of this, but the rest can be stored in the refrigerator for a week or frozen for longer storage (it is fantastic in rice, soups, or stews).
• Now place the masarepa in a large bowl; add water, salt, 1/2 cup of the alinos, and achiote oil.
• Mix with your hands until smooth.
• To assemble: On a clean work surface, place a banana leaf, then place another one perpendicular to sort of form a cross.
• Spread out about 5 tablespoons (not rounded) in the center and top with 3 tablespoons of the filling.
• Make a package by folding up the inner banana leaf, then the other; tie with kitchen string.
• Repeat with remaining masa and filling.
• Place water under the steamer basket, bring to a boil, reduce heat and steam, covered, until the masa is tender and cooked through, about 45 minutes.

Steps:

• Make the stew: In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers. Pulse until broken down to the consistency of a tapenade.
• In a large pot over medium heat, add the lard and pulsed vegetables. Stir to combine and cook for 1-2 minutes, until softened slightly.
• Add the pork shoulder, canned tomatoes, and Worcestershire sauce and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin. Cook for about 4 hours, stirring frequently, until the meat is completely cooked and shreds easily. Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
• Make the dough: In a small pot, cook the lard and annatto seeds over high heat until starting to boil. Remove the pot from the heat and let cool. Strain the lard into a bowl and discard the annatto seeds. Set aside 2 tablespoons of the annatto-infused lard for assembly.
• Add the roasted red peppers to a small food processor and process until liquified.
• Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock. Mix on medium-low speed until the dough starts to come together.
• Gradually add the annatto-infused lard and continue kneading. Add the salt and continue kneading until the dough is firm despite its softness, does not stick to your hands, and has a smooth and shiny appearance when rolled into a ball.
• Roll the dough into 10 balls, each about 2 inches (5 cm) in diameter (the size of a lemon).
• Assemble the hallacas: In a small bowl, mix together the giardiniera and Dijon mustard.
• Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12 x 14 inches (30 x 35 cm), 10 middle wrapping sheets, about 12 x 10 inches (25 x 30 cm), and 10 small sheets or "belts", about 4 x 10 inches (10 x 25 cm).
• Toast the leaves on a flat skillet over low heat until they have darkened in color and the leaf is flexible, about 30 seconds.
• Brush the center of a 10 x 12-inch (25 x 30 cm) banana leaf with a bit of the reserved annatto-infused lard. Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat. Place a heaping spoonful of stew in the center. Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
• Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together. Fold in the 2 remaining sides, then turn the hallaca seam-side down.
• Place the hallaca, folds down, on the top edge of a 12 x 14-inch (30 x 35 cm) banana leaf, then roll down the length of the leaf. Fold in the sides to seal.
• Place the hallaca, seam-side down, on the short end of a 4 x 10-inch (10 x 25 cm) leaf. Wrap the "belt" around the hallaca, then tie with twine to secure. Repeat with the remaining ingredients.
• Bring a very large pot of water to a boil over high heat.
• Once the water is boiling, add the hallacas. Reduce the heat to medium, cover, and cook for 50-60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
• Remove the hallacas from the pot and place them on a wire rack set over a baking sheet. Let cool slightly before serving.
• The hallacas will keep in the refrigerator for up to 1 month. If serving at a later time, warm the hallacas in boiling water for 15 minutes.
• Enjoy!

Steps:

• Preparing the corn husks:.
• Remove the corn husks from their package.
• Place into a large bowl and pour boiling water over them.
• Since they will float, to keep them submerged, set another bowl full of water on top of them.
• Leave for several hours or overnight.
• Chicken Tamale Filling:.
• Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
• Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
• Stir well.
• Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
• Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
• You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
• Cool and use to make tamales now or freeze for use later.
• Basic Tamale Dough:.
• Mix the masa, baking powder, salt, and cumin thoroughly together.
• In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
• Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
• Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
• Cooking and Making the Tamales:.
• When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
• Put in a plastic bag to stay moist and remove only a few at a time as you need them.
• Lay one corn husk on a flat surface in front of you.
• Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
• The dough should be no more than 1/4 inch thick.
• Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
• Put about a tbsp of the chicken filling in a line down the center of the masa.
• Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
• Then fold the two ends over.
• You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
• The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
• Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
• Line the top of the steamer with corn husks, covering the bottom and sides well.
• Stack the tamales upright, with the tied down flaps upwards.
• For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
• Cover the tamales with more corn husks.
• Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
• Cover the steamer with a tight fitting lid.
• Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
• Keep the water bubbling, but not boiling violently.
• To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
• As you open the husk, the dough should come away easily from the husk and be completely smooth.
• Once cooked, tamales are very good tempered.
• They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
• Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
• They can be refrigerated and will keep well stored that way for about a week.
• However, it is best to freeze them.
• To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.

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.

Steps:

• Combine beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly.
• Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.
• Add the capers, raisins, and olivs. Mix lightly, set aside.
• Mix the cornmeal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed.
• Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake at 350 deg. F for 1 hour.
• Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.