Tamales Chicken Green Chiles

  

Dec 22,2023 follow recipes use vegetable oil

https://youtu.be/t5bMtwNNCVU?si=De7z_bs1ixr6_UR8

7 cups of Maseca for tamales 

6 1/2 cups of chicken brought 

2 1/2 cups of vegetable oil 

1/2 union 

2 tbs of baking powder 

1 tbs of salt

Corn husk in the boiling water for 30 mins. Hempap heavy stuff on top. Chicken boil cook for 45 mins. Then shredded, mix cumin ,salt ,pepper ,chicken seasoning and mix with salsa verde. Taste the mix.

Ingredients

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• 60 dried corn husks (about 8 ounces)

• 8 cups masa harina for tamales ("para hacer tamales")

• 1 tablespoon baking powder

• 2 teaspoons salt

• 7 to 8 cups chicken or vegetable broth

• 1 cup unsalted butter, room temperature

• 1/3 cup nonhydrogenated shortening

Instructions

Soak corn husks in a large pot of very hot tap water for 15 minutes. Drain husks and peel them apart, discarding any corn silk you find. Rinse the husks well and return to the pot, cover with hot water and soak for 30 minutes.

Meanwhile, in a large bowl, whisk together the masa harina, baking powder and salt. Stir in the broth and mix with a wooden spoon or your hands until all of the dry flour is absorbed and holds together when squeezed.

Using the whip attachment of a large (6-quart) stand mixer, beat the butter and shortening for 2 minutes on medium speed. Switch to the paddle attachment. With the mixer on medium speed, slowly add golf ball-size pieces of the masa mixture, stopping from time to time to scrape down the sides of the bowl. Beat until light and fluffy, about 10 minutes (the consistency of the dough should be somewhere between spackle and Play-Doh). You may need to add additional broth or warm water to the mixture to get this consistency. Transfer the dough to a large bowl and cover with plastic wrap until ready to use. (The tamale dough can be made up to 1 day in advance and kept in refrigerator until ready to use.)

Drain the husks and pat dry and fill with masa and choice of filling.

• • NOTES

    *Before adding the salt, make sure your chicken broth is not too salty, if you are unsure about it, then first add the broth, mix the dough and then taste to see if it needs salt. Try to use a homemade chicken broth if possible to enhance the flavors of the dough. Some cooks in Mexico use powdered chicken bullion to add more flavor to the dough. If you want to use that option do not add salt.

    **In this recipe, I’m using picadillo, but you can use shredded chicken with green salsa, or pork in red salsa, poblano peppers with cheese. Even refried beans taste delicious in tamales

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  Directions

• 1.
  Combine all the dried chiles in a large Dutch oven for 250 F for 12 mins ( dont burn it ) or cast iron skillet and cook/fries over medium-high heat, flipping chiles frequently, until slightly darkened and aromatic, about 3 minutes. The oild left over can fries Onion, Garlic. Put aside then Tomatoes if want.
  
• 2.
  Transfer chiles to a medium saucepan and cover with 4 cups water. Bring to a boil over high heat, then reduce heat to low and simmer until chiles are very soft, about 20 minutes. Tomatoes can boil it together ( I didnt fries the tomatoes ) Strain chiles through a fine-mesh strainer set over a medium bowl. Transfer chilies and 1 cup of steeping liquid to the jar of a blender.
• 3.
  Add garlic , Onion, black pepper, bay leaves and cumin. Then tomatoes . Puree until smooth. Using a rubber spatula, push sauce through a fine-mesh strainer set over a medium bowl. Discard solids in strainer.
• 4.
  Heat oil from earlier ( or want to add a bit ) in a large Dutch oven over medium-high heat until shimmering. Add red chili mix sauce and cook, stirring constantly, until thickened to the consistency of tomato paste ( or can put Salt cracker to make it thicken ), about 5 minutes. Stir in chicken stock and bring to a boil. Put chicken shredded in sauce, reduce heat to medium, cover, and cook until thickest part
• 5.
  Set aside.
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• 6.
  Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip pulled from another husk around tamale. Repeat with remaining husks, dough, and filling.
• 7.
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  Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.
  

  
  

  

  
  

  
   

  FILLING Chilli Cheese :

  • ▢ 3 Poblano Peppers
  • ▢ 1 Queso fresco or Queso Ranchero
  • ▢ 1 ¼ cup of Salsa**
  • ▢ 16 Corn Husks plus extra to tie the tamales and for the steaming pot.

  OPTIONAL:

  • ▢ Extra salsa and Mexican Cream to drizzle your tamales.

  Instructions

  • Roast the Poblano peppers, either in your broiler or on a stovetop flame. Place inside a plastic bag for 3 minutes to steam.
  • Gently remove skins and seeds from the Poblanos, with your hands then cut them into strips.
  • Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.
  • In a large bowl, beat the lard until it’s full, about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
  • Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough has to be soft and fluffy. Season with salt.
  • Chop the Queso Fresco (cheese) into 1-inch pieces and place in a bowl.
  • Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack. Place a small coin at the bottom of the pot, that way if the pot needs more water, the coin will rattle and make noise. When adding more water to the pot, make sure to add it as close to the wall of the pot as possible.
  • To form the tamales, using a large spoon, spread about 3 tablespoons of corn dough. Then add 1 tablespoon of salsa. Top with some pieces of Queso Fresco and Poblano Peppers strips.
  • Fold the right side of the corn husk to the center of the Tamal and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamal using a thin strip of corn husk. Repeat this process to from all the tamales.
  • Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
  • To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
  • Serve with red or green salsa.

  Notes

  * I’ve made these tamales using vegetable oil instead of lard, and they still come out really great. Just make sure your broth is full of flavor since the lard gives lots of flavor to the dough and without it, it’ll taste plain. ** You can also use Salsa Verde. Make extra salsa for serving along with the tamales when ready.