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Red Chicken Tamales (Tamales Rojos de Pollo)

Red Chicken Tamales (Tamales Rojos de Pollo)

Cost $20, save $15

Source: Recommended by CookPal

  • 95 Min
  • 35 Servings
  • $20

INGREDIENTS

  • Wrapper

    • Corn husks

  • Filling

    • 1 ¼ pounds skinless, boneless chicken breast halves
    • 🧂 1 pinch salt to taste
    • 1 cup mulato chiles, stemmed and seeded
    • ⅓ cup ancho chiles, stemmed and seeded
    • 🧄 1 clove garlic
    • 8 cumin seeds
    • Boiling water as needed

  • Masa

    • ½ pound lard
    • 1 pound masa harina
    • 3 cups chicken broth, or as needed
    • 1 ½ teaspoons baking powder
    • 🧂 1 ½ teaspoons salt

STEPS

1

Soak corn husks in boiling water and cover with a damp towel.

2

Cook chicken with salt in boiling water, shred it after cooking.

3

Toast mulato and ancho chiles over medium heat, soak until soft, then blend with garlic, cumin, and soaking water into a sauce.

4

Cook the sauce with 1 tablespoon of lard, add shredded chicken and heat through.

5

Prepare masa by mixing lard, masa harina, chicken broth, baking powder, and salt until the dough floats when tested in water.

6

Spread masa mixture on corn husks, add chicken filling, fold and wrap.

7

Steam tamales in a steamer for about 1 hour, let rest 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

131

Calories

  • 5
    Protein
  • 12
    Carbs
  • 8
    Fats

💡 Test masa readiness by ensuring it floats in cold water.Use a wet cloth to keep corn husks hydrated while folding tamales.Freeze tamales for long-term storage and steam when ready to serve.