By Raquel Partida
TAMALES DE POLLO
18 steps
Prep:3hCook:2h
MEXICAN TRADITIONS: TAMALES 🫔 Hands down tamales are a cornerstone of the Mexican culture and help us to preserve our traditions. I am so happy to share my great grandmother’s recipe with you all! Remember a couple tamales won’t ruin all your progress so savor them and be present with your family ❤️
Updated at: Thu, 21 Dec 2023 02:36:06 GMT
Nutrition balance score
Great
Glycemic Index
69
High
Glycemic Load
58
High
Nutrition per serving
Calories588.1 kcal (29%)
Total Fat20 g (29%)
Carbs83.1 g (32%)
Sugars0.8 g (1%)
Protein21.3 g (43%)
Sodium220.6 mg (11%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
Instructions
Step 1
1. Remove the stems, veins, and seeds from the dried chiles.
Step 2
2. In a pan lightly coated with oil, add the chiles and cook for 10-15 seconds on each side.
Step 3
3. Transfer all chiles to a pot with with boiling water and 1 tbsp of salt. Boil for 5-7 minutes or until the chiles are smooth.
Step 4
4. Let them cool down and transfer to a blender with 1 cup of the water used to boil, 1 tsp of salt, 1 tbsp dried cilantro, 1/2 tsp oregano, 1/2 tsp cumin, 1/2 tsp pepper, 5 garlic cloves, and 1/4 of a white onion.
Step 5
5. Transfer to a Tupperware and store in the fridge.
Step 6
6. Soak the hojas for a minimum of 1 hour. Once soaked, rinse under cold water.
Step 7
7. Boil the chicken breast with 2 tbsp salt, bay leaves, 3 garlic cloves, and 1/2 white onion. Shred the chicken when it’s cooled.
Step 8
8. While the chicken is cooking, finely chop 1 white onion, 6 Anaheim peppers, 3 roma tomatoes, and potatoes to create long strips. Drain the olives and jalapeños.
Step 9
9. To a large pan, add the manteca and once melted add the onions.
Step 10
10. Once the onions are floating, add the tomatoes and Anaheim peppers. Cook for 4-5 minutes.
Step 11
11. Add in the shredded chicken and red salsa. Add seasonings to taste (3-4 tbsp chicken bouillon). If the chicken is drying out, add about 1/2 cup of chicken broth.
Step 12
12. Optional: add some of the red salsa to the masa and combine well.
Step 13
13. To assemble, add a thin layer of masa to the hoja with 1-2 tbsp of chicken (depending on size), one strip of potato, 1 olive, and 1-2 jalapeños.
Step 14
14. Fold and wrap in wax paper. To close the wax paper, add a small dot of masa.
Step 15
15. To cook tamales: add chicken broth (or water) at the bottom of the steamer, add rack, cover rack in hojas, and then add tamales. Cover them with a towel and top.
Step 16
16. Cook for 1.5-2 hours on medium or until the masa no longer sticks to the hoja.
Step 17
17. Once done, let them cool for 15 minutes.
Step 18
18. Serve with your choice of toppings and/or sides!
Notes
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