Chicken Tamale Recipe
Rich corn dough steamed & stuffed with chicken marinated in mole poblano sauce. Bathed in mole poblano sauce
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Ingredients
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For the Chicken Filling
For the Corn Dough (Masa)
For Steaming
Method
Prepare the Chicken Filling
- 1
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute. Add chicken thighs, mole poblano sauce, salt, and black pepper. Cook for about 15-20 minutes until the chicken is cooked through. Remove from heat and shred the chicken.
Prepare the Corn Dough
- 2
Mix the Dough
In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth while mixing until a soft dough forms. In a separate bowl, beat the lard or shortening until fluffy, then gradually add it to the masa mixture. Mix until well combined and soft.
Assemble the Tamales
- 3
Form the Tamales
Take a soaked corn husk and spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving space on the sides and bottom. Place a spoonful of the shredded chicken filling in the center. Fold the sides of the husk over the filling, then fold the bottom up to enclose it. Repeat until all dough and filling are used.
Steam the Tamales
- 4
Steaming Process
In a large pot or steamer, place a steaming rack and add water to the bottom. Arrange the tamales upright in the steamer, making sure they are not overcrowded. Cover with a damp cloth and steam for about 1 to 1.5 hours, checking occasionally to ensure there is enough water in the pot. The tamales are done when the masa easily separates from the corn husk.
Serve the Tamales
- 5
Final Touch
Once cooked, remove the tamales from the steamer and let them cool slightly. Serve warm, drizzled with additional mole poblano sauce on top.
