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Chicken Tamales with Tomatillo-Cilantro Sauce

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Introduction

Discover the delightful world of tamales with this easy-to-follow recipe for “Chicken Tamales with Tomatillo-Cilantro Sauce”. This classic Mexican dish is a perfect blend of tender chicken, zesty sauce, and savory corn husks. Ideal for family gatherings or impressing friends, it’s a culinary tradition that will surely become your new favorite comfort food.

Tips for this recipe

To ensure the best results:
– Use fresh ingredients where possible; their flavors are key to delicious tamales.
– Make sure all corn husks are soft and pliable before assembly.
– Handle masa harina carefully to avoid lumps, ensuring even dough distribution when filling the tamales.

Why you will love this recipe

This Chicken Tamales with Tomatillo-Cilantro Sauce recipe offers a harmonious balance of flavors and textures that can transport your taste buds to Mexico. With the savory chicken, tangy sauce, and soft tamale shells, this dish promises to be both comforting and satisfying, making it an excellent choice for any festive occasion or everyday meal.

Ingredients

1 onion, halved
2 cloves garlic, crushed
1/2 teaspoon salt
5 cups water
1 pound (about 3 breasts) boneless, skinless chicken breasts
2 bay leaves
1 teaspoon dried oregano
8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, sliced
Salt and black pepper
2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
3/4 cup fresh lard or solid vegetable shortening
1 teaspoon baking powder
2 teaspoons salt
About 30 corn husks

Adviced equipments

– Tamale Press
– Corn Husks
– Tomatillo and Cilantro Sauce Mixer/Blender
– Large Pot (Stovetop)
– Casserole Dish or Tamale Steamer Basket
– Mixing Bowls
– Measuring Spoons/Cups
– Food Processor
– Grater (Optional)
– Cutting Board and Knife Set

History of the recipe

The tradition of tamales dates back thousands of years in Mexico, with its roots tracing to indigenous cultures. These delectable dishes have evolved over centuries, influenced by various culinary traditions and regional variations. Tamales became a staple during Mexican celebrations like Day of the Dead and Christmas, symbolizing good fortune and family unity. The addition of tomatillo-cilantro sauce to Chicken Tamales brings an extra layer of freshness and complexity, blending tradition with contemporary flavors.

Fun facts about this recipe

Did you know that the word “tamale” is derived from the Nahuatl language? In traditional preparation methods, corn husks are steamed in a corn-husk tamalera (steamer) – a practice dating back to precolonial times. The process of creating masa harina involves grinding nixtamalized corn, which not only softens the kernels but also enhances nutritional value and taste. Additionally, tamales can be filled with an array of ingredients such as cheese, vegetables, or meats like pork, showcasing their incredible versatility in Mexican cuisine.

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Chicken Tamales with Tomatillo-Cilantro Sauce

Chicken Tamales with Tomatillo-Cilantro Sauce

amanda

Equipment

  • - Tamale Press

  • - Corn Husks

  • - Tomatillo and Cilantro Sauce Mixer/Blender

  • - Large Pot (Stovetop)

  • - Casserole Dish or Tamale Steamer Basket

  • - Mixing Bowls

  • - Measuring Spoons/Cups

  • - Food Processor

  • - Grater (Optional)

  • - Cutting Board and Knife Set

Ingredients

  • 1 onion, halved

  • 2 cloves garlic, crushed

  • 1/2 teaspoon salt

  • 5 cups water

  • 1 pound (about 3 breasts) boneless, skinless chicken breasts

  • 2 bay leaves

  • 1 teaspoon dried oregano

  • 8 tomatillos, husks removed, rinsed, and quartered

  • 2 to 3 jalapeños, stemmed and halved

  • 1 cup lightly packed fresh cilantro, tender stems and leaves

  • 1 clove garlic

  • 2 tablespoons water

  • 1 tablespoon olive oil

  • 1 onion, sliced

  • Salt and black pepper

  • 2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)

  • 2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)

  • 3/4 cup fresh lard or solid vegetable shortening

  • 1 teaspoon baking powder

  • 2 teaspoons salt

  • About 30 corn husks

  • Mexican crema, homemade or store-bought

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
4

Instruction 4

Heat the oil in a sauté pan over medium heat.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

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).
10

Instruction 10

Sprinkle the baking powder and the salt over the dough and mix in well.
11

Instruction 11

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.
12

Instruction 12

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).
13

Instruction 13

Repeat this process until all the corn husks or tamal dough are used up.
14

Instruction 14

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.
15

Instruction 15

Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
16

Instruction 16

Serve warm accompanied by Mexican crema.
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