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Tamales Rojos de Pollo (Red Chicken Tamales)
Tamales Rojos de Pollo (Red Chicken Tamales)
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
275 minutes
Create flavorful chicken tamales by combining shredded chicken with authentic, smoky, spicy Mexican red sauce made from ancho and mulato chiles.
Ingredients:
  • corn husks
  • 1.25 pounds skinless, boneless chicken breast halves
  • 1 pinch salt to taste
  • 1 cup mulato chiles, stemmed and seeded
  • 0.33333334326744 cup ancho chiles, stemmed and seeded
  • 1 clove garlic
  • 8 cumin seeds
  • boiling water as needed
  • 0.5 pound lard
  • 1 pound masa harina
  • 3 cups chicken broth
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
Instructions:
  • In a bowl, immerse corn husks in boiling water and let soak for a few hours. Drain and lay flat on a work surface, then cover with a clean, damp towel.
  • Add the chicken to a pot, season generously with salt, and submerge it in water. Boil over medium-high heat until cooked through, about 20 to 25 minutes. Drain the chicken and shred it using two forks.
  • 1. Heat a griddle over medium heat and toast mulato and ancho chiles until fragrant, 3 to 5 minutes. Transfer to a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine soaked chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; puree until a thick, smooth, mole-like sauce forms, adding more water if needed.
  • In a saucepan over medium heat, melt 1 tablespoon lard and add the sauce; sauté for 3 to 5 minutes. Stir in shredded chicken and cook until well combined and heated through, about 5 minutes.
  • In a large bowl, combine the remaining lard and beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoons of salt. Mix until well combined. Test the masa by dropping a small ball into cold water. If it floats, it's ready; if not, keep kneading.
  • Take a wide corn husk and evenly spread 2 tablespoons of masa mixture on it, leaving a 2-inch gap from the bottom and 1/4 inch from the top. Place 1 tablespoon of chicken filling in the center of the masa. Fold the husk sides together, then fold the bottom over the seam. Repeat with the rest of the husks.
  • Prepare a steamer by filling a saucepan with water just below the steamer insert. Bring the water to a boil. Arrange tamales with the open side up in the steamer and cook for about 1 hour until the filling is hot and separates from the husk. Allow the tamales to rest for 15 minutes before serving.

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