↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 lb skinless, boneless chicken breast, cut into one-inch pieces
1 small onion, peeled and left whole
6 garlic cloves, minced
1 tsp salt
1 tsp vegetable oil
1 small onion, chopped
1 dried ancho Chile, stemmed and seeded
1 cup water
1 plum tomato, chopped
1 tbsp raisins
1 tbsp sliced almonds, toasted
1/4 tsp cinnamon
2 whole cloves
About 20 dried corn husks
3/4 cup masa harina
1 tbsp vegetable shortening
To prepare the filling, combine the chicken, the whole onion, one of the garlic cloves, one-half tsp of the salt, and enough water to barely cover the chicken in a saucepan; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 15–20 minutes. Discard the onion. With a slotted spoon, transfer the chicken to a plate. Reserve the broth and set aside.
When the chicken is cool enough to handle, thinly slice or shred, moisten with a little of the reserved broth and set aside.
Heat a large non-stick saucepan over medium-high heat. Swirl in the oil, then add the chopped onion. Cook, stirring frequently, until golden brown, about 10 minutes. Add the remaining garlic cloves and the chile; cook until the garlic is golden and the chile is toasted, about 3 minutes. Add the water, tomato, raising, almonds, cinnamon, cloves and one-quarter tsp of the salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes. Discard the cloves. Puree the mixture in batches in a food processor or blender; return to the saucepan and add the chicken. Simmer over medium heat until the sauce thickens, about 5 minutes.
Combine the cornhusks and enough hot water to cover in a large bowl. Soak, turning occasionally, until pliable, about 30 minutes.
Meanwhile, to prepare the masa dough, with an electric mixer at medium speed, beat the mesa harina, shortening and the remaining one-quarter tsp salt until mixture comes together. Add three-quarters of the reserved broth; beat on low speed until light and spongy, about 5 minutes. Cover and refrigerate the dough about 20 minutes.
Drain and rinse the corn husks; keep covered with a damp towel. Cut 2 or 3 of the husks lengthwise into sixteen (one-quarter inch wide) strips, set aside. Flatten a cornhusk on a work surface; spread two tbsp dough over the husk, leaving a three-quarter inch margin on all sides. Spoon one and one-half tbsp filling on top of the dough. Roll up lengthwise into a cylinder; secure each end by tying with a strip of husk. Repeat with the remaining husks, dough, and filling making a total of 16 tamales.
Place tamales in a steamer basket; set in a saucepan over one-inch of boiling water. Cover tightly; reduce the heat to low and steam until very hot, about 45 minutes. Serves 8
view more member recipes
CHICKEN AND RED CHILI TAMALES
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 lb skinless, boneless chicken breast, cut into one-inch pieces
1 small onion, peeled and left whole
6 garlic cloves, minced
1 tsp salt
1 tsp vegetable oil
1 small onion, chopped
1 dried ancho Chile, stemmed and seeded
1 cup water
1 plum tomato, chopped
1 tbsp raisins
1 tbsp sliced almonds, toasted
1/4 tsp cinnamon
2 whole cloves
About 20 dried corn husks
3/4 cup masa harina
1 tbsp vegetable shortening
To prepare the filling, combine the chicken, the whole onion, one of the garlic cloves, one-half tsp of the salt, and enough water to barely cover the chicken in a saucepan; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 15–20 minutes. Discard the onion. With a slotted spoon, transfer the chicken to a plate. Reserve the broth and set aside.
When the chicken is cool enough to handle, thinly slice or shred, moisten with a little of the reserved broth and set aside.
Heat a large non-stick saucepan over medium-high heat. Swirl in the oil, then add the chopped onion. Cook, stirring frequently, until golden brown, about 10 minutes. Add the remaining garlic cloves and the chile; cook until the garlic is golden and the chile is toasted, about 3 minutes. Add the water, tomato, raising, almonds, cinnamon, cloves and one-quarter tsp of the salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes. Discard the cloves. Puree the mixture in batches in a food processor or blender; return to the saucepan and add the chicken. Simmer over medium heat until the sauce thickens, about 5 minutes.
Combine the cornhusks and enough hot water to cover in a large bowl. Soak, turning occasionally, until pliable, about 30 minutes.
Meanwhile, to prepare the masa dough, with an electric mixer at medium speed, beat the mesa harina, shortening and the remaining one-quarter tsp salt until mixture comes together. Add three-quarters of the reserved broth; beat on low speed until light and spongy, about 5 minutes. Cover and refrigerate the dough about 20 minutes.
Drain and rinse the corn husks; keep covered with a damp towel. Cut 2 or 3 of the husks lengthwise into sixteen (one-quarter inch wide) strips, set aside. Flatten a cornhusk on a work surface; spread two tbsp dough over the husk, leaving a three-quarter inch margin on all sides. Spoon one and one-half tbsp filling on top of the dough. Roll up lengthwise into a cylinder; secure each end by tying with a strip of husk. Repeat with the remaining husks, dough, and filling making a total of 16 tamales.
Place tamales in a steamer basket; set in a saucepan over one-inch of boiling water. Cover tightly; reduce the heat to low and steam until very hot, about 45 minutes. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Red Chili Tamales
by charlene8819
5 lb lean chuck 2 carrots, halved water 2 medium onions, quartered 1 stalk celery, halved FOR CHILI MIXTURE: 3/4 cup mild chili powder 4 cups canned red chili sauce 1 cup flour 1 1/2 Tbsp hot
by charlene8819
5 lb lean chuck 2 carrots, halved water 2 medium onions, quartered 1 stalk celery, halved FOR CHILI MIXTURE: 3/4 cup mild chili powder 4 cups canned red chili sauce 1 cup flour 1 1/2 Tbsp hot
Ojinaga Tamales
by lonexwolf18x
Ingredients: 6 cups Maseca Corn Masa Mix for Tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans salsa verde or tomatillo sauce 1
by lonexwolf18x
Ingredients: 6 cups Maseca Corn Masa Mix for Tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans salsa verde or tomatillo sauce 1
Sweet Raisin Tamales
by kathiecooks
About 35 corn husks 3 pounds prepared corn masa for tamales (Masa Preparada) 1-1/2 cups (3 sticks) butter softened 1 cup granulated sugar 2 teaspoons baking powder 1-1/2 cups Natural Rai
by kathiecooks
About 35 corn husks 3 pounds prepared corn masa for tamales (Masa Preparada) 1-1/2 cups (3 sticks) butter softened 1 cup granulated sugar 2 teaspoons baking powder 1-1/2 cups Natural Rai
Cuban Potato Filling For Tamales
by HappyCook80
Cuban Potato Filling for Tamales 1 tablespoon olive oil 1/4 onion, very finely chopped 6 garlic cloves, very finely chopped 1/2 red bell pepper, cored, seeded, finely chopped 1 small tomato, pe
by HappyCook80
Cuban Potato Filling for Tamales 1 tablespoon olive oil 1/4 onion, very finely chopped 6 garlic cloves, very finely chopped 1/2 red bell pepper, cored, seeded, finely chopped 1 small tomato, pe
view more member recipes
related CDKitchen recipes
Chili And Tamales
Hot Tamale Dip
Too Easy Tamale Dip
Tamales Negros (Black Tamales)
Tamale And Hominy Casserole
Lake Austin Spa Tamale Soup