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Red Chicken Tamales
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Red Chicken Tamales

4 hPour 30Nutri-Score C€€
par @cooking.con.claudia26 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

30 personnes
  • water (for boiling the chicken)Autres3,8 litres
  • salt (for the broth)Épices20 g
  • chicken breast or thigh (boneless)Viandes3 kg
  • onion (whole, peeled)Fruits et légumes1 morceau
  • garlic head (whole head, for the broth)Fruits et légumes1 morceau
  • bay leaves (whole)Épices6 morceaux
  • whole cloves (whole)Épices4 morceaux
  • allspice berries (whole)Épices2 g
  • peppercorns (whole)Épices3 g
  • tomatillos (husked and rinsed)Fruits et légumes450 g
  • chile morita (stemmed)Fruits et légumes2 morceaux
  • chile ancho (stemmed and seeded)Fruits et légumes3 morceaux
  • New Mexico chile pods (stemmed and seeded)Fruits et légumes20 morceaux
  • garlic cloves (peeled, for the sauce)Fruits et légumes7 morceaux
  • cumin seeds (whole)Épices4 g
  • salt (to taste, for the sauce)Épices8 g
  • lard or oil (for frying the sauce)Épicerie30 ml
  • lard or shortening (for the masa)Épicerie340 g
  • baking powderÉpicerie20 g
  • salt (for the masa)Épices12 g
  • masa for tamales (instant corn masa flour)Céréales720 g
  • corn husks (soaked in warm water until pliable)Autres40 morceaux

par portion

Nutrition

320kcal

Glucides
21 g
Protéines
23 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Saladier
  • Batteur électrique
  • Cuiseur vapeur
  • Casserole
  • Écumoire

pas à pas

Préparation

  1. Boil the chicken

    • Bring the water to a boil in a large pot and add the salt.
    • Add the chicken, the onion and the garlic head, and wait for a second boil.
    • Skim off the impurities that rise to the surface.
    Étape 1

  2. Simmer with aromatics

    • Add the bay leaves, cloves, allspice berries and peppercorns.
    • Cover and cook over medium-low heat until the chicken is fully cooked.
    Étape 2

  3. Strain the broth

    • Remove the chicken from the pot and shred it.
    • Discard the spices, garlic, onion and bay leaves.
    • Reserve the broth.
    Étape 3

  4. Cook the chiles and tomatillos

    • Add the tomatillos, chile moritas, chile anchos and New Mexico chile pods to the broth.
    • Bring to a boil and cook until the chiles change color.
    Étape 4

  5. Blend the red sauce

    • Transfer the chiles and tomatillos to a blender with part of the broth.
    • Add the garlic cloves, cumin seeds and salt.
    • Blend until smooth.
    Étape 5

  6. Simmer the sauce

    • Heat the lard in a pot over medium heat and add the sauce.
    • Bring to a simmer, taste for salt and adjust.
    • Simmer, stirring occasionally.
    Étape 6

  7. Add the chicken

    • Stir the shredded chicken into the sauce.
    • Set aside to cool.
    Étape 7

  8. Whip the lard

    • Place the lard in a bowl and whip at medium-high speed.
    • Mix in the baking powder and salt.
    Étape 8

  9. Make the masa

    • Alternately add the masa and the chicken broth, mixing between additions.
    • Beat at medium-high speed until light and fluffy.
    • Drop a piece of masa in a cup of water; it should float.
    • Let the masa rest.
    Étape 9

  10. Assemble the tamales

    • Spread the masa on a soaked corn husk.
    • Place the chicken filling in the center and fold the husk.
    • Layer the tamales in the steamer.
    Étape 10

  11. Steam the tamales

    • Cover and cook over medium heat until the masa pulls away from the husk.
    Étape 11

  12. Rest and serve

    • Let the tamales sit before opening them.
    Étape 12
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