Tamales never go out of season, but they’re the ideal dish for posadas, Christmas dinner, New Year’s…. ok, Tamales are good anytime!
- Servings 6-8
- 4 cups Chicken breast, shredded
- 1 tbsp. Vegetable oil or Shortening
- ½ Onion, finely chopped
- 1 Garlic clove
- 8 large Ancho Chiles, seeds removed
- 4 dried Guajillo Chiles, seeds removed
- 3 Pasilla Chiles, seeds removed
- 3 cups of Chicken Broth
- 2 tbsp. Chicken Bouillon
- 2 lbs. unprepared Masa
- 1 tsp. Baking Powder
- 1 ½ cup Lard (it can be substituted for shortening)
- ½ cup Chile Colorado salsa
- 1 tsp. Salt
- 6-8 Dried Corn Husks, soaked in water
- Heat oil in a pot over medium high. Cook onions and garlic until golden brown.
- Add all the chiles and broth, bring to broil, cover and reduce heat to allow chiles to soften.
- Blend chiles, and pour the mix on a pan with little oil, seasoning with chicken bouillon.
- Add the chicken breast and mix well, bring to broil all together, taste it.
- Mix masa, lard, and chile colorado salsa, you can do it on a mixer or by hand until is well mix, about 5 minutes.
- Place husks on a work surface, add 2 tbsp. of Masa and spread evenly on the center, add the chicken, a piece of potato, onion and bell pepper, close the ends with a husk stripe.
- Place the tamales on a steamer pot, cover them with some husk and cook them for about 45 minutes on low heat.
Substitute the chicken breast for 4 cups of Oaxaca cheese for a vegetarian option. Alternatively use your favorite meat to fill them.