CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
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.
CHICKEN VERACRUZANO
A bright, zesty topping of tomatoes, lime, cilantro, (surprise!) olives enlivens chicken breasts with a dash of Cinco de Mayo festivity.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside.
- Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken.
GREEN CHICKEN TAMALES
These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 35
Number Of Ingredients 14
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. 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.
- Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
- Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
- Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
- Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. 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 beating for a little longer.
- Select 1 wide corn husk or 2 small ones. 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 filling down 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 stand for 15 minutes before serving.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g
VERACRUZANO "PUDDING" TAMALES WITH CHICKEN, CHIPOTLE, AND HERBS
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 10
Steps:
- Place the chicken breast in a medium saucepan; cover with salted water. Bring liquid to a boil, and reduce heat to a simmer. Cook until the chicken becomes opaque throughout, about 20 minutes. Remove pan from heat. When chicken is cool enough to handle, shred the chicken.
- Using kitchen scissors, cut off the brown, hard edges from the banana leaves. Cut each leaf into eight 10-inch squares. From the trimmings, make 16 1/4-inch-wide strips cut along the grain. Tie 2 strips together, forming 8 long strips; set aside.
- Set a small, heavy skillet over medium heat. When skillet is hot, add the dried chiles. Cook, stirring, until chiles are very fragrant and toasted in spots, 2 to 3 minutes. Transfer chiles to a bowl, and cover with 1 1/2 cups hot water. Set a small plate on top of the chiles, keeping them submerged.
- Add the garlic cloves to the hot skillet, and cook, turning, until soft and darkened in spots, about 20 minutes. Remove skillet from heat. When the garlic becomes cool enough to handle, peel; set aside.
- Drain the chiles, reserving 1 1/4 cup soaking liquid. In the jar of a blender or the bowl of a food processor, combine the chiles, liquid, and the garlic. Process until a puree forms. Transfer puree to a small saucepan, and simmer over medium heat until the mixture reaches the consistency of canned tomato sauce, 25 to 30 minutes. Stir in 1/2 teaspoon salt and the sugar; set the chipotle salsa aside.
- Working in two batches, blend the masa with the stock, and strain the mixture through a medium sieve into a large saucepan. Set over medium heat, whisking constantly, until the mixture comes to a boil, about 20 minutes.
- Whisk in lard until combined and thick enough to hold its shape when placed in a spoon, about 5 minutes. Add 1 teaspoon salt; transfer to a bowl. Let cool completely.
- Lay 1 banana leaf, shiny-side down, on a clean work surface, and lightly pat dry. Place 2/3 cup batter into the center. Spread the batter toward the right side, forming a rough 3-by-6-inch rectangle. Place 1 tablespoon chipotle salsa, 2 tablespoons shredded chicken, and one-fourth of a hoja santa leaf or 3 sprigs cilantro onto the left side of the batter. Fold the right third of the leaf over, covering the middle third and encasing the filling between the batter. Fold the uncovered section of the leaf over the top, then fold both of the open ends under. Tie loosely with a strip around the middle. Repeat with the remaining ingredients.
- Line the steamer basket with small pieces of banana leaves. Transfer prepared tamales to steamer, no more than 2 deep. Cover the tamales with remaining banana leaves.
- Steam the tamales 1 1/2 hours. Serve the tamales with the remaining chipotle salsa.
TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
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.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
RED-CHILE PORK TAMALES
Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup is used in the base tamale batter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Reconstitute the corn husks.
- In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
- Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to consistency of a thick sauce and meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
- Place the classic tamale batter in a large bowl. Add 3 tablespoons sauce; combine.
- Assemble twelve tamales with the batter and the pork filling, using large husks for wrappers and ties, and reserving smaller ones to line basket and cover the tamales.
- Prepare the steamer, and steam the tamales. Let stand until batter has firmed. Serve tamales with the salsa.
CHICKEN TAMALES
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 20 tamales.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.
TAMALE PIES
It's back to school and back to work-all the more reason to have dinner ready in the freezer. This gluten-free recipe is made with ground dark-meat turkey, jalapeño chiles, crushed tomatoes, and shredded Monterey Jack cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
- Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
- Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
- Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 502 g, Fat 23 g, Protein 32 g
BAKED CHICKEN VERACRUZ
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
- Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
- Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.
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CHIPOTLE CHICKEN TAMALES - LOVE BAKES GOOD CAKES
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4.7/5 (3)Total Time 4 hrsServings 60Calories 610 per serving
- In a large pot or bowl, cover corn husks (including pulled strings) with warm water and let stand until pliable, at least one hour. You may need to place a plate or similar object on top to keep them submerged.
- Meanwhile, in the bowl of an electric mixer, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed (if necessary) to make a soft dough. In blender, place all filling ingredients except chicken. Cover; blend until smooth.
- In 3-quart saucepan, add about two-thirds of the tomato mixture from the blender. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens and the liquid is reduced.
VERACRUZ-STYLE TAMALES (ZACAHUIL) - BETTER HOMES
From bhg.com
3.3/5 (6)Total Time 2 hrs 15 minsServings 24Calories 113 per serving
- For filling, in an ungreased medium skillet toast ancho and chipotle chile peppers over medium heat for 4 to 5 minutes or until peppers are fragrant, turning frequently. Let cool. Remove stems, seeds, and membranes from peppers.* Tear peppers into pieces. Place pepper pieces in a spice grinder or clean coffee grinder. Cover and process until finely ground. Set aside.
- In the same skillet heat vegetable oil over medium heat. Sprinkle oil with flour; cook and stir until mixture is light brown. Carefully add broth and tomatoes; cook and stir over medium heat until smooth. Stir in hoja santa or fennel leaves. Stir in turkey and ground chile peppers. Set aside.
- For tamale dough, in a large bowl beat lard and baking powder with an electric mixer on medium speed for about 2 minutes or until smooth. In a medium bowl combine masa harina, almonds, and salt. Alternately add masa mixture and broth to lard mixture, beating until mixture resembles a thick creamy paste.
- To assemble each tamale, spread about 2 tablespoons of the tamale dough into a 4x3-inch rectangle in the center of a banana leaf rectangle, so long sides of dough run lengthwise on the banana leaf. Spoon about 1 tablespoon of the filling down center of the dough rectangle. Bring a long edge of the banana leaf over to the opposite side of the filling and roll up layers. (If banana leaves break, press pieces together to seal.) Twist or fold under ends of leaves. Tie twisted ends with banana leaf strips or 100-percent cotton kitchen string.
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