Tamales de Pollo (Chipotle Chicken Tamales)
Published Dec. 23, 2020
- Total Time
- 1 hour 15 minutes, plus up to 3 hours’ soaking
- Rating
- Comments
- Read comments
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Ingredients
- 20dried corn husks (from about 8 ounces)
- 3½cups/410 grams harina de maíz nixtamalizado (such as Maseca)
- 1teaspoon fine salt
- ½teaspoon baking powder
- 6tablespoons lard or vegetable oil
- 2½ to 3cups chicken broth or water
- 1½cups Tinga de Pollo
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Preparation
- Step 1
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.
- Step 2
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 2½ cups broth, ½ 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 ¼ cup at a time, kneading well after each addition.
- Step 3
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 ¼ cup) in the center of the husk, covering about two-thirds of the husk with masa about ¼-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.
- Step 4
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.
- You can double the corn husks and masa ingredients above to use up a full recipe of the Tinga de Pollo and end up with twice as many tamales.
Private Notes
Comments
I learned in Mexico to put a coin in the steaming pot. It will make noise when the pot runs out of water to alert you to add more water.
We love to host a tamale-making party every Christmas. I prepare the masa and several kinds of fillings (chicken, beef and shrimp) and soak the corn husks; husband makes margaritas and Bloody Marias, everyone sits around the kitchen island like a Henry Ford assembly line, making the tamales. I always steam them for at least 60 minutes to ensure that the masa is cooked. Tamales at Christmas is a lovely Mexican tradition.
In addition to salt, add cumin, coriander, chili powder, and pepper to the dough. Also add these same seasons and fresh cilantro when cooking whatever meat you're using in the filling.
The masa batter recipe is messed up and is one of the few failures I've seen from NYT Cooking. It's far far too thick and yields an almost gluey, rubbery texture after it's cooked. It's lacking in lard by a large amount as well as the liquid. Compare against other recipes and beware.
I can't find harina de maiz nixtamalizado. Any advice? Is harina de maiz Nixtamasa the same thing?
I made two batches of the dough, one following the recipe, and another with cumin, chipotle chili powder, and smoked paprika. The extra spices added a depth to the dough, and complimented the filling (I used the suggested tinga de pollo) nicely.
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