Mexican Chicken Tamales with Red Chile

Name: Mexican Chicken Tamales with Red Chile
Prep time: 90 min
Cook time: 90 min
Yield: 20 portions
Cuisine: Mexican
Ingredients: 60 g · 25 husks dried corn husks, soaked; 1 kg · 2¼ lb chicken thighs; 40 g · 8 chilies dried guajillo chilies; 20 g · 2 chilies dried ancho chilies; 16 g · 4 cloves garlic; 150 g · 1 onion onion; 2 g · 1 tsp ground cumin; 2 g · 1 tsp dried oregano; 500 g · 4 cups masa harina for tamales; 250 g · 1 cup lard or vegetable shortening; 600 ml · 2½ cups chicken broth, warm, from cooking the chicken; 8 g · 2 tsp baking powder; 12 g · 2 tsp salt

🍽 Serves 20⏱ Prep 90 min🔥 Cook 90 min🌍 Mexican

Fluffy masa filled with chicken in red chile sauce, wrapped in corn husks and steamed.

📍 Mexico

The story of the dish

Tamales date back to the Maya and Aztecs, from as early as 8000 BC, carried by warriors and hunters as portable food.

The name: From the Nahuatl tamalli, 'wrapped'.

Ingredients

Ingredient	EUg · ml	UScups · spoons
dried corn husks soaked	≈ 60 g	≈ 25 husks
chicken thighs	≈ 1 kg	≈ 2¼ lb
dried guajillo chilies	≈ 40 g	≈ 8 chilies
dried ancho chilies	≈ 20 g	≈ 2 chilies
garlic	≈ 16 g	≈ 4 cloves
onion	≈ 150 g	≈ 1 onion
ground cumin	≈ 2 g	≈ 1 tsp
dried oregano	≈ 2 g	≈ 1 tsp
masa harina for tamales	≈ 500 g	≈ 4 cups
lard or vegetable shortening	≈ 250 g	≈ 1 cup
chicken broth warm, from cooking the chicken	≈ 600 ml	≈ 2½ cups
baking powder	≈ 8 g	≈ 2 tsp
salt	≈ 12 g	≈ 2 tsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Camera	🛒 Buy	🛒 Buy
Mortar and Pestle	🛒 Buy	🛒 Buy
Cooking Pot	🛒 Buy	🛒 Buy
Corn Husks	🛒 Buy	🛒 Buy
Mexican Chiles	🛒 Buy	🛒 Buy
Pressure Cooker	🛒 Buy	🛒 Buy

Also used: blender · stand mixer · fine strainer

Method

Simmer the chicken with half the onion and garlic for 40 minutes; shred and keep the broth.
Toast and soak the chilies, then blend with garlic, onion, cumin, oregano and some broth; strain.
Cook the sauce 10 minutes and mix half with the chicken.
Beat the lard until fluffy, add masa, baking powder and salt, then broth until a soft spreadable dough; a small piece should float in water.
Spread masa on each husk, add filling, fold the sides and the bottom.
Steam standing up for 1 to 1.5 hours until the masa pulls away from the husk.
Serve with the remaining red sauce.

👨‍🍳 Chef’s tips

Test the masa: a small ball should float in cold water before you fill the husks.

📱 Scan to watch me cook ityoutu.be/wPekfaOwpsYEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 20

260kcal

12 gprotein

20 gcarbs

15 gfat

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▶ Watch me cook it: youtu.be/wPekfaOwpsY

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