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Tamales Rojos de Pollo (Red Chicken Tamales)

5

275 min

Tamales Rojos de Pollo (Red Chicken Tamales)

Tamales Rojos de Pollo (Red Chicken Tamales) Photo 1

Time

275 min

Serving

35 persons

Calories

131

Rating

5.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
These chicken tamales are stuffed with shredded chicken in a spicy Mexican red sauce made with ancho and mulato chiles. The masa for these tamales is made with lard and chicken broth.

Ingredients

  • corn husks:
  • ¼ pounds skinless, boneless chicken breast halves: 1 piece
  • pinch salt: 1 piece (to taste)
  • mulato Chilis: 1 cup (seeded)
  • ancho Chilis: 0.33333 cup (seeded)
  • clove garlic: 1 piece
  • cumin seeds: 8 piece
  • boiling water as needed:
  • lard: 0.5 pound
  • Masa Harina: 1 pound
  • chicken broth: 3 cups (or as needed)
  • ½ teaspoons baking powder: 1 piece
  • ½ teaspoons salt: 1 piece

Metric Conversion

Stages of cooking

Tamales Rojos de Pollo (Red Chicken Tamales) Photo 21
Tamales Rojos de Pollo (Red Chicken Tamales) Photo 32
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Tamales Rojos de Pollo (Red Chicken Tamales) Photo 54
Tamales Rojos de Pollo (Red Chicken Tamales) Photo 65
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Tamales Rojos de Pollo (Red Chicken Tamales) Photo 87
  1. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 2
  2. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 3
  3. Heat a griddle over medium heat and toast mulato and ancho 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 4
  4. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 5
  5. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 6
  6. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 7
  7. 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.
    Tamales Rojos de Pollo (Red Chicken Tamales) Photo 8

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