Tamal De Pollo Recipe
salvadoran chicken tamal.
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Ingredients
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Masa (dough)
Chicken filling (pollo)
Other / assembly
Method
Masa (dough)
- 1
Prepare masa base
In a large mixing bowl combine the masa harina, baking powder and salt. Stir to distribute evenly.
- 2
Incorporate fat
Add the melted lard (or shortening) and achiote oil if using. Use a wooden spoon or electric mixer on low to work the fat into the masa until crumbly and somewhat cohesive.
- 3
Hydrate the masa
Gradually add 1 3/4 to 2 cups warm chicken broth, mixing after each addition, until a soft, spreadable masa forms. The masa should hold together but be light. If it feels dry add up to the remaining broth; if too wet, sprinkle a little more masa harina.
- 4
Test masa consistency
Perform the float test: drop a small piece of masa into a cup of cold water. If it floats, the masa is properly aerated and has enough fat. If it sinks, work in a bit more melted fat and whip briefly to incorporate air, then retest.
Chicken filling (pollo)
- 5
Poach the chicken
Place the chicken thighs, 6 cups water, quartered onion, whole garlic cloves, bay leaves and 1 tsp salt in a medium pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until chicken is fully cooked (about 20–25 minutes). Remove chicken and reserve the broth. Let chicken cool slightly.
- 6
Shred chicken
Once cool enough to handle, shred the chicken into bite-sized pieces until you have about 3 cups shredded chicken. Reserve 1 cup of the poaching broth for the filling sauce if needed.
- 7
Make the tomato sauté
In a skillet over medium heat, warm 2 tbsp vegetable oil. Add the finely chopped onion, minced garlic and chopped red bell pepper. Sauté until the onion is translucent, about 4–5 minutes. Add the chopped fresh tomato (or tomato sauce) and cook 5–7 minutes until it reduces and the flavors concentrate.
- 8
Season and finish filling
Stir in the shredded chicken, ground cumin, dried oregano, salt and pepper to taste. If mixture seems dry, add up to 1/4–1/2 cup of the reserved chicken broth to moisten. Cook 2–3 minutes so flavors meld. Remove from heat and let cool slightly.
Other / assembly
- 9
Prepare banana leaves or husks
If using banana leaves: pass each leaf over an open flame or blanch briefly in hot water so it becomes pliable. Wipe dry and cut into 10x12 inch rectangles. If using dried corn husks: soak them in warm water for 30 minutes until pliable and pat dry.
- 10
Assemble tamales
Lay a prepared banana leaf or husk shiny-side down. Spread about 1/3 to 1/2 cup of masa in the center forming a rectangle about 4x3 inches and about 1/4 inch thick. Place 2–3 tbsp of chicken filling in the center of the masa. Add 1 olive and a few capers on top if desired. Fold the long sides of the leaf/husk over the filling, then fold in the ends and tie with cooking twine or a strip of banana leaf to secure. Repeat with remaining masa and filling. You should get about 12 tamales.
- 11
Steam the tamales
Arrange the tamales seam-side down in a steamer basket, standing them upright if possible. Add water to the steamer pot below (not touching the tamales). Cover and steam over medium heat for 1 to 1 1/4 hours, checking water level occasionally and adding more hot water as needed. After about 45 minutes, check one tamal: masa should separate from the leaf easily and be firm to the touch. Continue steaming until done.
- 12
Rest and serve
When cooked, remove tamales from steamer and let rest 10 minutes. Unwrap and serve warm with curtido, salsa roja, or pickled onions as desired.