Chicken Tamales with Red Sauce
Ingredients
- For the Chicken Filling
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 onion, quartered
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- Water (enough to cover chicken)
- 1 cup reserved chicken broth (from boiling chicken)
- For the Red Sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 cup chicken broth
- For the Masa Dough
- 4 cups masa harina
- 2 1/2 cups warm chicken broth
- 1 1/2 cups lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- For Assembly
- 25–30 dried corn husks, soaked in warm water for at least 30 minutes
Instructions
- Prepare the chicken by boiling until tender, shred, and reserve broth.
- Make the red sauce by boiling dried chiles, blending into a smooth sauce, and mixing it into shredded chicken.
- Prepare the masa by beating lard until fluffy, then mixing with masa harina, salt, baking powder, and broth until soft and spreadable.
- Spread masa on softened corn husks, add filling, fold, and wrap tightly.
- Steam tamales for 1.5 hours or until masa pulls away cleanly from husks.
- Serve warm with extra red sauce or sides of choice.