• New Year's party - 09

    From Dave Drum@1:229/452 to All on Sat Dec 24 21:42:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tamales De Pollo (Chipotle Chicken Tamales)
    Categories: Vegetables, Poultry, Breads
    Yield: 14 servings

    20 Dried corn husks
    3 1/2 c (410 g) harina de maíz
    - nixtamalizado
    1 ts Fine salt
    1/2 ts Baking powder
    6 tb Lard
    2 1/2 c (to 3 c) chicken broth
    1 1/2 c Tinga de Pollo

    MMMMM-----------------------TINGA DE POLLO----------------------------
    2 lb Bone-in chicken legs
    1/2 md White onion
    1 Celery rib; in 2" pieces
    2 sm Carrots; in 2" pieces

    MMMMM---------------------------SAUCE--------------------------------
    1/4 c Oil
    1 md White onion; halved, thin
    - sliced
    3/4 c Canned crushed tomatoes
    3 Chipotles in adobo w/sauce
    2 cl Garlic; peeled
    Salt & fresh ground pepper

    COOK THE CHICKEN: Combine the chicken, onion, celery and carrots in a
    large saucepan and add 4 cups cold water. Add more water if needed to
    cover the solids. Bring to a boil over high heat, then reduce the heat
    to maintain a simmer. Cook until the chicken is very tender and
    falling off the bones, about 45 minutes.

    Transfer the chicken to a bowl. When cool enough to handle, discard
    the skin and bones, then pull the meat into very fine shreds. Strain
    the broth and reserve for Tamales de Pollo or another use.

    WHILE THE CHICKEN COOKS, MAKE THE SAUCE: Heat the oil in a large
    saucepan over medium-high heat. Add the onion and cook, stirring
    occasionally, until soft and translucent, about 5 minutes. While the
    onion cooks, puree the tomatoes, chipotles and garlic in a blender
    until smooth. Add to the pan and bring to a boil. Reduce the heat to
    simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3
    minutes.

    Add the chicken to the sauce and gently fold to evenly coat and heat
    through. Season to taste with salt and pepper and serve immediately or
    cool to room temperature to use a filling for Tamales de Pollo.

    MAKE THE TAMALES: 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.

    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 2 1/2 cups broth, 1/2 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 ┬╝ cup at a time, kneading well after
    each addition.

    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
    1/4 cup) in the center of the husk, covering about two-thirds of the
    husk with masa about 1/4" 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.

    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.

    Recipe from: Alicia Villanueva

    Adapted by: Tejal Rao

    RECIPE FROM: https://cooking.nytimes.com

    Yield: 12 to 16 tamales

    Uncle Dirty Dave's Archives

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