How to make delicious authentic chicken tamales. They're so yummy!
Here's the recipe…
5 ancho chiles
1 tbsp chopped garlic or 3 garlic cloves
1 7.5 0z chipotle peppers
1 3/4 C chicken broth
1 1/2 lbs boneless, skinless chicken thighs
About 40 dry corn husk (this batch won't make 40, but some are too small or torn)
2 3/4 C chicken broth
1 C pork lard or vegetable shortening
2 tsp baking powder
1 1/2 tsp salt
For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable. About 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
After 30 minutes, puree the chiles, garlic, onion, and canned chipotle chiles until smooth.
Heat about a tbsp of oil in a pot over high heat until hot. Add the chile puree and fry, until very thick and fragrance, for about 5 minutes. Stir in the chicken broth and add chicken. Bring to a boil, then reduce heat to medium low and simmer, partially covered, until cooked through. Approximately 35 minutes.
Transfer the chicken to a cutting board and increase the heat to high and simmer the remaining sauce, until thick (about 15 minutes). Shred the chicken. Transfer the chicken to a bowl and cover with sauce until it's coated well.
Soak the corn husks in a large bowl (I use my sink) for about an hour.
For the masa: Mix the masa with 2 C chicken broth, kneading by hand to incorporate. Cover for 20 minutes.
Beat the lard, baking powder and salt in an electric miser on high until fluffly (about 3 minutes). Add the masa mixture in batches and beat until well combined. Add the remaining 3/4 C chicken broth and beat until lightened and fluffy. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat until for a few more minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
Assemble the tamales: Drain the corn husks and wring them dry.
Lay a husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 2 – 3 TBSP of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open end up, in a steamer insert.
Bring the water in the pot to a boil over high heat, then reduce to medium, cover the pot and steam until the masa is cooked through and seperates easily from the husk,about an 1 1/2 hours.
Let me know what you think!!! I've already had requests to make more lol.