CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
Steps:
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
- Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
- Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
- in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.
CREAMY HATCH CHILE CHICKEN
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g
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- In the bowl of a food processor, place the corn flour, baking soda, salt and chili powder. Pulse for a few seconds. Add the butter and pulse a few seconds at a time until the mixture turns crumbly. Add the broth and process until the dough begins to form into a ball. Set aside in a bowl and cover.
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