Tamales De Pollo Autenticos De Mexico Recipe

I absolutely love this tamale recipe because it combines the comforting flavors of masa and savory chicken, wrapped in a delightful bundle that’s both nostalgic and satisfying. Plus, making them is an engaging, hands-on experience that’s perfect for sharing with friends and family – you can’t beat homemade tamale parties!

I love making authentic, traditional dishes. Tamales de Pollo Auténticos de México is one of those delightful classics.

The combination of masa harina, chicken broth, and lard makes a soft, flavorful dough, and the shredded chicken and salsa verde are a delicious filling. Since this version makes 20, it’s perfect for sharing.

Ingredients

Tamale dough is based on masa harina, which is rich in carbohydrates.

Adds moisture and flavor, containing protein and nutrients—chicken broth.

Lard or vegetable shortening: Supplies fat for a tender texture and affects flavor.

Shredded chicken that has been cooked: delivers a protein punch; a filling that is rich with delicious flavor.

Salsa Verde or Red Salsa: Infuses spice and tanginess, full of vitamins and flavors.

Husks of Corn: They are critical for wrapping and impart a delicate, earthy flavor.

Ingredient Quantities

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cooked, shredded chicken
• 1 cup salsa verde or red salsa
• 20 dried corn husks
• 1/2 cup chicken broth (for filling)

Instructions

1. Submerge the dried corn husks in water that is warm, but not hot, for about 30 minutes until they are flexible.

2. In a large bowl, combine masa harina with 1 1/2 cups of chicken broth. Mix until well blended.

3. In a different bowl, beat the lard or vegetable shortening until it is light and fluffy. Then add it to the masa mixture, along with the baking powder and salt. Blend until it forms a soft dough.

4. In a separate bowl, mix the cooked, shredded chicken with either the salsa verde or the red salsa and the extra 1/2 cup of chicken broth. Stir until the chicken is thoroughly coated and feels moist all over.

5. Drain the soaking corn husks and pat them dry.

6. Take a small amount of masa dough (about 2-3 tablespoons) and spread it evenly about the center of a corn husk, leaving space around the edges for folding.

7. In the center of the masa, add 1-2 tablespoons of the chicken filling.

8. Fold the sides of the corn husk over the masa and filling to enclose, then fold the bottom edge up, leaving the top open.

9. Stand the tamales up in a steaming basket. Cover and steam over vigorously boiling water for about 1 1/2 to 2 hours, or until the masa sets and pulls away easily from the corn husk.

10. Let the tamales cool a bit before serving, and enjoy with extra salsa if you like.

Equipment Needed

1. Large bowl
2. Medium bowl
3. Small bowl
4. Electric mixer or whisk
5. Mixing spoon
6. Steaming basket
7. Stockpot or large pot with lid
8. Measuring cups
9. Measuring spoons
10. Tongs or slotted spoon for draining corn husks
11. Kitchen towel or paper towels for drying corn husks
12. Cooking surface for steaming (e.g., stovetop)

FAQ

• Q: Can I use store-bought masa instead of masa harina?You can indeed use fresh masa if you can get it. Stores that specialize in Latin American foods often carry it.
• Q: What is the best type of salsa to use?A: Either green salsa or red salsa works well. Choose based on your taste. Salsa verde gives a tangier flavor, while red salsa offers a richer taste.
• Q: Can I substitute chicken broth with another liquid?Substitutes for broth can be vegetable broth, water, or any liquid that will provide a flavorful cooking medium. Vegetable or even chicken broth is a good choice, as it not only hydrates the rice but also infuses it with flavor.
• Q: Do I need to soak the corn husks before using them?Q: Should the corn husks be soaked, and if so, how do you do that?

  A: Yes, the corn husks should be soaked. To do this, soak the corn husks in warm water for about 30 minutes before using them. The soaking will make the husks pliable and easy to wrap around the tamales.

• Q: Is it necessary to use lard, or can it be replaced?Lard can be replaced with vegetable shortening or even butter for a different flavor, while still keeping the dish suitable for vegetarians.
• Q: How can I store leftover tamales?A: Leftover tamales should be stored in an airtight container in the refrigerator, where they will be good for up to 3 days. If you want to save them for longer, stash them in the freezer, where they will be safe from freezer burn for up to 3 months.

Substitutions and Variations

Two cups masa harina. You can substitute this with two cups of ground cornmeal, but the result will have a different texture and will be less traditional.
1/2 cup of lard or vegetable shortening – Can be replaced with 1/2 cup of butter or oil such as coconut oil.
1 cup salsa verde or red salsa – You may use either a store-bought or a homemade salsa of any variety, as long as it aligns with your taste and heat level preferences.
20 dried corn husks—if you cannot find corn husks, consider using parchment paper or banana leaves.

Pro Tips

1. Whip the Lard or Shortening Well Ensure the lard or vegetable shortening is well whipped before adding it to the masa. This step is crucial for achieving a light and fluffy dough, as it helps incorporate air into the mixture.

2. Masa Consistency Test the masa dough by dropping a small piece into a glass of water. If it floats, the masa is ready. If it sinks, it needs more whipping to incorporate more air.

3. Corn Husk Preparation After soaking the corn husks, make sure to dry them thoroughly. This prevents excess moisture, which can make the tamales soggy during steaming.

4. Even Spreading Use a small offset spatula or the back of a spoon to spread the masa evenly on the corn husk. This helps ensure even cooking and consistent texture throughout each tamale.

5. Steaming Tip Make sure the water in your steamer never runs dry during the steaming process. Add hot water as needed, but avoid pouring water directly over the tamales to maintain their structure.