Mexican Chicken Tamales with Red Chile Sauce
shared by Nibblore Español
These tamales are tender and fluffy, with a juicy shredded chicken filling coated in a rich red chile sauce. Whipping the lard well and gradually adding the broth keeps the masa light, while gentle steaming prevents it from drying out. They are ideal for a family meal and can be prepared ahead of time. • The broth should be warm, not boiling, so it does not melt the lard as you prepare the masa. • Keep the filling sauce fairly thick; a watery filling makes the tamales difficult to close and can turn the masa pasty. • Do not overcrowd the steamer, as the tamales need space between them for the steam to circulate. • If you need the tamales to remain gluten-free, check that both the masa harina and baking powder are certified gluten-free. • Replace the chicken thighs with chicken breast and reduce the cooking time to 18–20 minutes, checking that it reaches 74°C. • For moderate heat, replace one of the ancho chillies with a dried chipotle chilli. • You can replace the lard with the same amount of vegetable shortening, although the flavour will be less rich. • If Mexican oregano is unavailable, use 1/3 teaspoon of standard dried oregano. Refrigerate cooked tamales in an airtight container for up to 4 days, or freeze them individually for up to 3 months. Reheat them in their husks in a steamer for 12–15 minutes from chilled or 20–25 minutes from frozen. Alternatively, microwave them covered in 45-second intervals until piping hot.
- Total time
- 150 min
- Servings
- 16
- Difficulty
- Intermediate
Create a free account to keep this recipe in your own cookbook and find it again when it’s time to cook.
Save to my cookbook — freeIngredients
- 20dried corn husks, whole and free from large tears
- 700 gchicken thighs, boneless and skinless
- 1 ½ lwater
- ½white onion
- 3 clovegarlic, peeled
- 2 tspfine salt, divided
- 6dried guajillo chillies, stemmed and deseeded
- 2dried ancho chillies, stemmed and deseeded
- 2 tbspvegetable oil
- ½ tspground cumin
- ½ tspdried Mexican oregano
- 1 tbspapple cider vinegar
- 500 gnixtamalised corn masa harina for tamales
- 2 tspgluten-free baking powder
- 180 glard, at room temperature
- 600 mlreserved chicken cooking broth, warm and divided
Instructions
- 1Place the corn husks in a large bowl, cover them with very hot water and weigh them down with a plate. Soak for 30 minutes, then drain and pat them lightly dry before assembling the tamales.
- 2Put the chicken, water, onion, 2 garlic cloves and 1 teaspoon of the salt in a saucepan. Bring to a gentle boil over medium heat, skim off any foam and cook partially covered for 25 minutes, until the chicken reaches 74°C in the centre. Transfer the chicken to a plate, strain the broth and reserve 600 ml. Once cool enough to handle, shred the chicken.
- 3While the chicken cooks, toast the chillies in a dry frying pan over medium heat for 15–20 seconds per side, just until fragrant; do not let them burn. Cover with freshly boiled water and soak for 15 minutes, then drain.
- 4Blend the rehydrated chillies with the remaining garlic clove, cumin, oregano, vinegar and 250 ml of the reserved broth until completely smooth, about 1 minute. If your blender is not powerful, strain the sauce through a fine sieve.
- 5Heat the oil in a wide frying pan over medium heat. Carefully add the sauce and cook, stirring frequently, for 8–10 minutes, until slightly darker and thick enough to coat a spoon. Add 1/2 teaspoon of salt and the shredded chicken, then cook for 3 minutes more. The filling should be moist but have no loose liquid. Remove from the heat and leave to cool slightly.
- 6Combine the masa harina, baking powder and remaining 1/2 teaspoon of salt in a large bowl. In a separate bowl, beat the lard with an electric mixer for 3–4 minutes, until pale and aerated. Beat in the masa mixture in three additions, alternating with the remaining 350 ml of warm broth. Beat for 3 minutes more; the masa should be soft, light and easy to spread. If it is crumbly, add warm broth or water 1 tablespoon at a time.
- 7Lay a corn husk smooth-side up with the wide end facing you. Spread approximately 55 g of masa into a 12 × 10 cm rectangle, leaving a 3 cm border on each side and at least 6 cm clear at the narrow end. Spoon 2 tablespoons of filling in a vertical line down the centre.
- 8Fold both long sides of the husk towards the centre so the edges of the masa meet and enclose the filling. Fold the narrow end upwards. Repeat to make about 16 tamales, using extra husks to wrap any with tears.
- 9Pour water into a steamer until it sits 3 cm below the rack, then bring it to the boil. Arrange the tamales upright with their open ends facing up, leaving enough room between them for the steam to circulate. Cover with spare husks, then fit the lid. Steam over medium-low heat for 60–70 minutes, maintaining a steady flow of steam. Check the water level every 25 minutes and add boiling water as needed without wetting the tamales.
- 10Remove one tamal after 60 minutes and let it rest for 3 minutes. It is ready when the husk peels away cleanly and the masa feels firm and tender rather than sticky; if it still clings to the husk, steam for another 10–15 minutes. Turn off the heat and leave all the tamales covered for 15 minutes before serving.