Tamales

By lorik

If you're short on time, you can make a simple tamale filling by combining 12 ounces of shredded Monterey Jack and 3 tablespoons of minced pickled jalapeños. We found it easiest to use large corn husks that measure about 8 inches long by 6 inches wide; if the husks are small, you may need to use two per tamale and shingle them as needed to hold all of the filling. You can substitute butter for the lard if desired, but the tamales will have a distinctive buttery flavor. Steamed tamales can be cooled completely, wrapped individually in plastic wrap, and frozen for up to 3 months. To reheat six or fewer tamales, place them on a large plate with 1 tablespoon water, cover with damp paper towels, then wrap with plastic wrap; microwave at 50 percent power until the tamales are hot throughout, about 4 minutes. If reheating a large batch of tamales, re-steam them as directed in step 4 until hot throughout, 15 to 20 minutes. Be sure to use quick, not instant, grits in this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

Ingredients

• Red Chile Chicken Filling:
• 1 cup plus 2 tablespoons quick grits
• 1 ½ cups boiling water
• 1 cup (4 ounces) plus 2 tablespoons masa harina
• 20 large dried corn husks
• 1 ½ cups frozen corn, thawed
• 6 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
• 6 tablespoons lard, softened
• 1 tablespoon sugar
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 1 recipe Red Chile Chicken Filling
• 4 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
• 4 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• ¾ teaspoon ground cumin
• ¾ teaspoon dried oregano
• Salt and pepper
• 3 cups chicken broth
• 1 ¼ pounds boneless, skinless chicken thighs, trimmed
• 1 ½ tablespoons cider vinegar
• sugar

Details

Servings 1
Cooking time 180mins
Adapted from

Preparation

Step 1

1. Place grits in medium bowl, whisk in boiling water, and let stand until water is mostly absorbed, about 10 minutes. Stir in masa harina, cover, and let cool to room temperature, about 20 minutes. Meanwhile, place husks in large bowl, cover with hot water, and let soak until pliable, about 30 minutes.

2. Process masa dough, corn, butter, lard, sugar, baking powder, and salt together in food processor until mixture is light, sticky, and very smooth, about 1 minute, scraping down sides as necessary. Remove husks from water and pat dry with dish towel.

3. Working with 1 husk at a time, lay on counter, cupped side up, with long side facing you and wide end on right side. Spread ¼ cup tamale dough into 4-inch square over bottom right-hand corner, pushing it flush to bottom edge but leaving ¼-inch border at wide edge. Mound 2 scant tablespoons filling in line across center of dough, parallel to bottom edge. Roll husk away from you and over filling, so that dough surrounds filling and forms cylinder. Fold up tapered end, leaving top open, and transfer seam side down to platter.

4. Fit large pot or Dutch oven with steamer basket, removing feet from steamer basket if pot is short. Fill pot with water until it just touches bottom of basket and bring to boil. Gently lay tamales in basket with open ends facing up and seam sides facing out. Cover and steam, checking water level often and adding additional water as needed, until tamales easily come free from husks, about 1 hour. Transfer tamales to large platter. Reheat remaining sauce from filling in covered bowl in microwave, about 30 seconds, and serve with tamales.

Red Chile Chicken Filling:
1. Toast anchos and New Mexican chiles in 12-inch skillet over medium heat, stirring frequently, until fragrant, 2 to 6 minutes; transfer to bowl.

2. Heat oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic, cumin, oregano, ½ teaspoon salt, and toasted chiles and cook for 30 seconds. Stir in broth and simmer until slightly reduced, about 10 minutes. Transfer mixture to blender and process until smooth, about 20 seconds; return to skillet.

3. Season chicken with salt and pepper, nestle into skillet, and bring to simmer over medium heat. Cover, reduce heat to low, and cook until chicken registers 160 degrees, 20 to 25 minutes.

4. Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into small pieces. Stir vinegar into sauce and season with salt, pepper, and sugar to taste. Toss shredded chicken with 1 cup sauce. Reheat remaining sauce and serve with tamales.