Mexican Chicken Tamales Tamales De Pollo Recipes

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

Steps:

• Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
• Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they'll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
• Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
• For forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
• Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed "bottom" leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
• Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
• Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Steps:

• Preparing the corn husks:.
• Remove the corn husks from their package.
• Place into a large bowl and pour boiling water over them.
• Since they will float, to keep them submerged, set another bowl full of water on top of them.
• Leave for several hours or overnight.
• Chicken Tamale Filling:.
• Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
• Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
• Stir well.
• Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
• Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
• You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
• Cool and use to make tamales now or freeze for use later.
• Basic Tamale Dough:.
• Mix the masa, baking powder, salt, and cumin thoroughly together.
• In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
• Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
• Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
• Cooking and Making the Tamales:.
• When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
• Put in a plastic bag to stay moist and remove only a few at a time as you need them.
• Lay one corn husk on a flat surface in front of you.
• Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
• The dough should be no more than 1/4 inch thick.
• Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
• Put about a tbsp of the chicken filling in a line down the center of the masa.
• Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
• Then fold the two ends over.
• You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
• The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
• Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
• Line the top of the steamer with corn husks, covering the bottom and sides well.
• Stack the tamales upright, with the tied down flaps upwards.
• For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
• Cover the tamales with more corn husks.
• Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
• Cover the steamer with a tight fitting lid.
• Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
• Keep the water bubbling, but not boiling violently.
• To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
• As you open the husk, the dough should come away easily from the husk and be completely smooth.
• Once cooked, tamales are very good tempered.
• They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
• Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
• They can be refrigerated and will keep well stored that way for about a week.
• However, it is best to freeze them.
• To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.

Steps:

• Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
• Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
• To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
• Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

Steps:

• For filling:
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• For dough:
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

Steps:

• Poach and shred the chicken:
• Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
• Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
• Make the Tomatillo-Cilantro Sauce:
• Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
• Heat the oil in a sauté pan over medium heat.
• When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
• Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
• Prepare the corn husks
• Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
• Prepare the tamal dough:
• To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
• Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
• Sprinkle the baking powder and the salt over the dough and mix in well.
• Assemble the tamales:
• Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
• Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
• Repeat this process until all the corn husks or tamal dough are used up.
• Steam the tamales:
• Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
• Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
• Serve:
• Serve warm accompanied by Mexican crema.

Steps:

• 1. If you are planning to make these tamales it is a good idea a month or two in advance to start collecting all the skin from the chicken that you purchase and freeze in baggies. The flavor from the the fat of the rendered chicken skin is amazing ask any Jewish delicatessen. Delicious...When you have a sizeable amount about a pound or two take out defrost put into a large fry pan and slowely fry on medium until all of the fat has rendered out. Save the fat in a jar and store in a cool dry place until ready to use prefably in the fridge. The little cracklins or fried up chicken skin are super delish. If you are lucky enough to live in New York City you can find the chicken fat in jars ready to cook with. On to the chicken. Put the giblets, and chicken parts into a very large soup pot add the water, onion, spice cloves, (2 only) bay leaf, cilantro, garlic and salt bring to a gentle boil. When boiling reduce heat and cook for 2 hours until chicken if falling of the bone. Shut off heat and let cool this should be done the day before. When cool enough to handle remove chicken from bone discard skin and bones and livers. Shredd chicken and dice giblets store in a large container and set aside in the refrigerator. When the chicken broth is cool enough to handle strain and store in the fridge as well there should be enough for at least 6 to 8 cups. If you are going to be short you can add store bought broth such as college Inn or Swanson. Note: If you are planning to make your tamales today then clean and remove all the corn silk from the corn husks now and put into a deep pot with very hot water to soak. weight them down with a heavy object so the will be under water. Leave saoking until ready fore use. About forty to fifty large corn husks should be enough soaking. If you will be making the tamales tomorrow then do this step firt before anything else. soaking the husks first & leave in the water until ready for use.
• 2. The Sauce, rinse and dry tomatoes. Take a large cookie sheet spray pam or spread a little canola oil on the cookie sheet. Rub tomatoes with a little canola oil and put under the broiler. I know I did not mention this in the ingredients but sometimes I take one medium seeded jalapeno and char with the tomatoes just for a little kick (only one)You can also char your 3 large poblano peppers at this time with the tomatoes. Sometimes depending on the weather i will char everything out on my grill. Turning until I have an even char on all the veggies. when done seperate the tomatoes from the poblanos cover the poblanos and let them sweat for a while like 30 minutes. Take your tomatoes skin and all and put into a blender with the garlic and the spices and jalapeno if using, and blend until you have a nice semi smooth sauce. Now into a deep fry pan or deep pot heat your chicken fat and add your sliced onions saute until translucent about 4 minutes. Next add the blended sauce and saute on medium high heat until somewhat reduced. Season again after tasting the sauce salt and pepper and add your shredded chicken. I like to add a little more cumin powder, and garlic powder to this just a sprinkle for added flavor even though i do not have the extra spice sprinkle in the above ingredients recipe. Thats just the way I cook. After the 30 minutes have passed take out the sweated poblanos carefully remove the chared skin and slice open remove the seeds and the core. Slice each poblano into 8 strips and set aside. To make the removal of the charred skin a little easier use a paper towel and wipe the skin away ferom the pepper. Do not rinse under water. you will wash away the delicious grilled flavor of the pepper. Save for the assemble of the tamales.
• 3. Mixing the Masa. If you have a heavy duty electric mixer such as an artisan mixer by Kitchen Aide use your dough hook. First beat the lard or chicken fat fora about 4 or 5 minutes it is good to beat enough air into the fat.(It makes for a fluffier tamale) The lard will turn an off white when this happens begin to add the masa or maseca alternately with very warm cupfulls of the strained chicken broth do this until your masa is of a thick creamy consistency like a thick creamy polenta. The masa or Maseca corn mixture should be tasted to see if it has enough salt. Set aside you are now eady to assemble your tamales.
• 4. Making the tamales. Remove your husks from the soaking water and towel blot dry. Cover with dish towels so they do not dry out. Take a butter knife and spread a fairly good tablespoon and a half of masa on a corn husk. spread to the bottom half of the husk leaving the the top half that looks like a triangle clean. Spread as if spreading a little less than a 1/4 inch of masa on the corn husk. Do not spread all the way to the ends leave a little space on each side. Next take a nice size heaping tablespoon of warm chicken sauce with chicken and lay down the middle of the or center of the husk be generous putting enough chicken and sauce in the tamale. Now take one slice of you prepaired poblano stips and lay across the chicken. Fold one side of the husk over the other so that the masea is completely coverd then take the top part (the pointed end and fold back down behind the back of the tamale. This will secure the tamale and less chance of it opening. lay seam down until you have done all of them this way. Stack the tamales in a tamle steamer or a pot fitted with an inverted bowl on the botton and a multi preforated pie tin or circular preforated screen to stack your tamales on. I remeber my grandmother improvising and setting a large mug in the middle of the screen and stacking the tamales open end always standing up and leaning a little to a slant against the mug and positioning all her tamales in a cicular position around the mug. She always made sure the water was very hot water almost boiling in the bottom of the pot or steamer. Remember these tamales never touch the water they steam and never get emersed in water. Steam for about an hour and 15 minutes Test to see if the tamales are done if the dough seperates easy from the husk the tamles are done. Freeze in bags of 6 or 12. They freeze well. To re heat frozen tamales steam again in a steamer for 15 to 20 minutes or heat in the microwave. Enjoy.
• 5. PS I have no photo of these at this time. I have not made since last year. When I make I will upload a picture of them. They look almost exactly as the pork tamales i have posted only these are made with chicken and the sauce is not as dark as the pork tamales. ood luck everyone. Enjoy.