Red Chile Chicken Tamales
Ingredients
Filling:
- 1/4 cup corn oil
- 2 yellow onions, chopped (about 2 cups)
- 4 garlic cloves, minced
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. salt
- 6 dried guajillo chilies, stemmed and seeded
- 6 dried pasilla chilies, stemmed and seeded
- 3 cups water
- 2 lb. boneless, skinless chicken breasts
- 1 3/4 cups chicken stock
Tamales:
- 30 corn husks
- 4 cups instant masa harina
- 2 tsp. salt
- 2 tsp. baking powder
- 1 cup corn oil
- 3 cups chicken stock
Directions
Filling:
- Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, about 8 to 10 minutes. Stir in garlic, cumin, oregano and salt and cook 5 more minutes. Add chiles and water and bring to a boil. Reduce heat to medium-low and simmer until chiles are tender, about 20 minutes.
- Transfer mixture to a blender and purée until smooth. Wipe out saucepan, then strain mixture back into saucepan using a fine-mesh strainer. Add stock and bring to a boil. Add chicken, reduce heat to medium-low and cover. Simmer, turning chicken once, until cooked through, 15 to 20 minutes. Transfer chicken to a plate and let cool 10 minutes, then shred into small pieces. Meanwhile, continue to simmer chile mixture, uncovered, until slightly thickened. Return chicken to saucepan and remove from heat.
Tamales:
- Meanwhile, soak corn husks in hot water for 30 minutes. Drain and pat dry, then tear three to four smaller husks into long, thin strips. Reserve for tying tamales (Alternatively, you can use kitchen twine).
- While husks are soaking, whisk masa harina, salt and baking powder in a large bowl. Stir in oil with a rubber spatula until blended, then add stock and mix until masa (or dough) is the consistency of refried beans.
- To assemble tamales, place about 1/4 cup masa onto a corn husk, starting 1/2" from wide end. Spread masa into a rough rectangle (about 4"x6"), then spoon 1 to 2 tablespoons filling down center of masa. Bring long sides of husk together to enclose masa around filling, then fold narrow end of husk toward open end and tie tamale with a strip of husk. Repeat with remaining masa and filling.
- Set a steamer basket in a large pot and fill with enough water to reach bottom of basket. Stand tamales, open side up, in basket and bring water to a boil. Reduce heat to medium and cover. Steam until masa is firm and releases easily from husk, 45 minutes to 1 hour, adding more water to pot as needed. Serve immediately, or refrigerate for up to 5 days or freeze for up to 3 months. To reheat, steam tamales until hot throughout, 20 to 30 minutes.
Tips:
- You can find corn husks and dried chilies online or at Latin grocery stores.
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