If you love tamales, you´ll definitely give this recipe for tamales de pollo a try. Chicken tamales are the most well-known of the tamales, perhaps because in addition to being quite flavorful, they’re not overly strong in their flavor, so they appeal to most everyone. Kids in Mexico are huge fans of this kind of tamal as it is a bit candy-like.
The tamal de pollo really lends itself to being enjoyed as a snack of sorts. This doesn’t mean that it can’t make a filling meal, but it just has this appeal that endears everyone on a charming treat-like level.
There are a variety of tamal recipes that include chicken. As such, it is always a good idea to try new ones to see which ones appeal the most to your unique flavor palate. However, when you walk into a place that sells tamales, you’re almost guaranteed to find this one in the selection.
Step By Step Instructions For Your Chicken Tamale Recipe
Ingredients
- 3 and a half pounds of chicken
- A medium-sized onion
- A clove of garlic
- Cooking oil
- Salt
- 24 dried husks
For the dough
- 3 cups of masa harina
- A cup of shortening (lard gets the most taste)
- 6 tablespoons each of all-purpose flour and canola oil
- 1-4 teaspoons each of garlic powder and pepper
- 3/4 cup of chili powder
- Hot water
Equipment
- 6-quart stockpot
- Cutting knife
- Strainer
- Mixing bowls
- Mixing utensil
- Steamer
Step 1: Soak corn husks in water
Soak the corn husks in cold water until they soften, which should take around 2 hours.
Step 2: Cook the chicken
Place in the stockpot the chicken with two teaspoons of salt after cutting it up into different pieces. Cut the onion in quarters, crush the garlic and drop them both on top. Then pour in 3 quarts of water and bring it to a boil.
Step 3: Simmer the chicken
When it’s boiling, bring down the heat, put the cover on top, and let it simmer for about an hour, or until the chicken becomes tender.
Step 4: Remove skin from the chicken
Take out the chicken and when it cools enough, remove all of the skin and bones.
Step 5: Strain cooking juices
Strain the cooking juices and skim as much fat as possible. Then save 6 cups of for its late use.
For the dough
Step 1: Beat the shortening
Place the shortening in a mixing bowl and beat it until it becomes fluffy and light, which shouldn’t take much longer than a minute.
Step 2: Add the masa
Now add the masa harina little by little with a small amount of your saved cooking juice, only using 2 cups of it, and mix it in by beating it at a constant rate. When you think that it’s ready, drop a little of the dough into a cup of cold water. If it floats that means that it’s ready.
Step 3: Make small balls
Take the dough and make small balls, around 12. Press them with the palm of your hand. Place them inside a corn husk and fill them with the guisado. Close the husk. Do the same with all the tamales. Place all the tamales inside a steamer. Cook them for an hour and a half.
Step 4: Serve
Serve on a plate with a fork.
Cooking Time And Servings
Preparation: Half an hour
Cooking: 2 hours and a half
Servings: 12
Tips And Tricks For Your Tamales De Pollo
This tamales de pollo recipe includes lard. While it does taste quite delicious, there are many alternatives that you can use for a healthier tamal. If you prefer a less flavorful alternative, you can add can olives to this recipe, 2 ounces of ripe, drained olives ought to be enough. Also, you can use vegetable oil or margarine.
As the tamale cooking process takes a long time, some people prefer to divide it into two days. On day one, they cook the chicken, and on day two they prepare the dough and complete the tamal.
Keep in mind that tamales should be served hot. You can always reheat them, every time that you eat them. They won’t get stiff, moreover, you’ll notice that they are even more flavorful.
Perhaps the most popular of all chicken tamale recipes is the green chicken tamal. The tamales de pollo en salsa verde recipe is not quite different from the one that is above, you only need to add 10 chiles serranos, a pound of green tomato, and a bit of cilantro, all of which have been previously boiled, blended, and fried, to the chicken while you’re cooking it.
The tamale is a dish in itself, so avoid eating them with scrambled eggs or meat. They are a great alternative for breakfast and even dinner. You can taste them better with a cup of strong dark coffee or cafe de olla. However, some people have them for lunch as they can easily be the main dish.
Learn more about Do You Know How To Peel A Guava?
Conclusion
No one knows for sure where it is that tamales first originate from. However, their prevalence in Mexico and its neighbors are a testament to the love that people have had for them. Just consider for a moment that it is estimated that there are 5,000 different varieties and that in Mexico alone each year hundreds of thousands are consumed. So when one sticks out, you know that you have a winner.
There are so many directions that tamales can go. However, there are certain varieties that have really won most people over. The green chicken tamal is one of these. This tamal is surprisingly easy to make in spite of its great gooey texture and somewhat sweet, yet robust, flavoring.
A major reason why it is so favored is that although it may have less flavor than the more intense pork-based tamales, they are on the lighter side. This is a pretty good thing when you consider that the corn part of the tamal has a lot of calories. It is estimated that the average tamal has around 600 calories.
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Chicken Tamale Recipe
Equipment
- 6-quart stockpot
- Cutting knife
- Strainer
- Mixing bowls
- Mixing utensil
- Steamer
Ingredients
- 3½ pounds chicken
- 1 medium-sized onion
- 1 clove of garlic
- Cooking oil
- Salt
- 24 dried husks
For the dough
- 3 cups of masa harina
- 1 cup of shortening lard gets the most taste
- 6 tablespoons each of all-purpose flour and canola oil
- 1-4 teaspoons each of garlic powder and pepper
- 3/4 cup of chili powder
- Hot water
Instructions
- Soak the corn husks in cold water until they soften, which should take around 2 hours.
- Place in the stockpot the chicken with two teaspoons of salt after cutting it up into different pieces. Cut the onion in quarters, crush the garlic and drop them both on top. Then pour in 3 quarts of water and bring it to a boil.
- When it’s boiling, bring down the heat, put the cover on top, and let it simmer for about an hour, or until the chicken becomes tender.
- Take out the chicken and when it cools enough, remove all of the skin and bones.
- Strain the cooking juices and skim as much fat as possible. Then save 6 cups of for its late use.
For the dough
- Place the shortening in a mixing bowl and beat it until it becomes fluffy and light, which shouldn’t take much longer than a minute.
- Now add the masa harina little by little with a small amount of your saved cooking juice, only using 2 cups of it, and mix it in by beating it at a constant rate. When you think that it’s ready, drop a little of the dough into a cup of cold water. If it floats that means that it’s ready.
- Take the dough and make small balls, around 12. Press them with the palm of your hand. Place them inside a corn husk and fill them with the guisado. Close the husk. Do the same with all the tamales. Place all the tamales inside a steamer. Cook them for an hour and a half.
- Serve on a plate with a fork.
