Tamales de PolloChicken Tamales
Corn-husk tamales filled with shredded chicken in red chile sauce. The dough is spread thinly, folded, and steamed until it releases cleanly from the husk.
Prep
1h
Cook
1h 30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Wrapping
- 16pcsCorn Husk (dried)
Husks
- 1.5lWater
Filling
- 600gChicken Thigh (boneless)
- 250mlSalsa
Dough
- 600gMasa Harina
- 150gPork Lard
- 8gBaking Powder
- 10gSalt
- 500mlChicken Stock
Serving
- 120gQueso Fresco Cheese (crumbled)
Steaming
- 2.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the corn husks in warm water until pliable, then drain well.
- 02
Simmer the chicken thigh in the salsa over gentle heat until tender enough to shred and the chicken reaches 74°C (165°F).
- 03
Shred the chicken and return it to the salsa so the filling stays moist.
- 04
Beat the pork lard until light and fluffy, then mix in the masa harina, baking powder, and salt.
- 05
Add the chicken stock little by little until the dough is soft, airy, and easy to spread.
- 06
Spread the dough over the softened corn husks, spoon the chicken filling down the center, then fold the husks to enclose the tamales.
- 07
Arrange the tamales upright in a steamer over gently simmering water and steam until the dough is firm and pulls away from the husk, keeping the water near 100°C (212°F).
- 08
Let the tamales rest briefly, then serve them warm with the queso fresco cheese.
Ratings & Reviews
Log in to rate and review this recipe.