Chicken tamales are a traditional Mexican dish that combines flavorful chicken filling with a masa harina dough, wrapped in corn husks, and steamed to perfection. These delicious and aromatic tamales have a rich history and are often enjoyed during festive occasions and celebrations. The process of making tamales is a labor of love, involving several steps, but the end result is a culinary delight that is worth every effort.

Tamales have a long and fascinating history that dates back thousands of years to ancient Mesoamerican civilizations, including the Aztecs and Mayans. The word “tamal” originates from the Nahuatl language, spoken by the Aztecs, and it means “wrapped food.” Tamales were an important part of their cuisine and were made with various fillings, including meats, vegetables, and even fruits.

Tamales are often associated with special occasions and celebrations in Mexican culture. They are commonly made and enjoyed during holidays such as Christmas, New Year’s, and Day of the Dead. The process of making tamales is often a collaborative effort, with family and friends coming together to prepare a large batch. It is a time for bonding, storytelling, and passing down traditional recipes from one generation to another.

Chicken tamales typically start with a flavorful chicken filling that is made by simmering chicken with onions, garlic, and spices. The chicken is then shredded and combined with a rich chili sauce. The masa harina dough, made from dried corn that has been soaked in lime water and ground, is mixed with shortening and broth to create a smooth and pliable dough.

The assembly of tamales involves spreading the dough onto soaked and softened corn husks, followed by a layer of the chicken filling and some olives. The corn husks are then folded and tied to secure the tamales. The filled tamales are placed in a steamer basket and cooked until the dough becomes firm and easily separates from the husks.

The aroma of steaming tamales fills the kitchen, creating an anticipation of the delicious meal to come. Once cooked, the tamales are unwrapped from their husks and served with salsa, sour cream, or other accompaniments.

Chicken tamales are a beloved dish that represents the rich culinary heritage of Mexico. The combination of tender chicken, flavorful chili sauce, and the comforting texture of the masa harina dough wrapped in corn husks creates a culinary masterpiece. Each bite is a celebration of tradition, culture, and the joy of sharing a delicious meal with loved ones.

PREP: 2½ HOURS + SOAKING

COOK: 45 MIN.

MAKES: 20 TAMALES

INGREDIENTS

• 20 dried corn husks
• 1 pound boneless pork loin roast, cut into ¾-inch cubes
• 3 teaspoons olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 1½ cups water
• 1 tablespoon chili powder
• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 can (6 ounces) tomato paste
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14½ ounces) diced tomatoes, undrained
• 2 teaspoons minced fresh cilantro
• Tortilla strips, optional

INSTRUCTIONS

1. Place the dried corn husks in a large bowl and cover them with cold water. Let them soak for at least 2 hours or until they become pliable.
2. In a Dutch oven, combine the chicken, water, onion, salt, and garlic. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 45-60 minutes or until the chicken is tender. Remove the chicken from the broth and let it cool. Strain and skim the fat from the broth. Finely chop or shred the chicken.
3. In a large bowl, beat the shortening until light and fluffy. Add small amounts of masa harina alternately with 2 cups of the reserved broth, beating until well blended.
4. Drop a small amount of dough into a cup of cold water; the dough should float to the top. If the dough does not float, continue beating until it becomes light enough to float.
5. In a Dutch oven, heat the oil over medium heat. Stir in the flour until it is blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken, and 4 cups of the reserved broth. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 45 minutes or until the filling is thickened, stirring occasionally.
6. Drain the soaked corn husks and pat them dry. Place a corn husk on a work surface with the small end pointing away from you. On the large end, spread 3 tablespoons of dough to within 1 inch of the edges. Top with 2 tablespoons of the chicken mixture and 2 teaspoons of olives. Fold the long sides of the husk over the filling, overlapping slightly. Fold over the ends of the husk and tie with a string to secure. Repeat this process with the remaining husks and filling.
7. In a large steamer basket, position the tamales upright. Place the basket in a Dutch oven over 1 inch of water. Bring the water to a boil, then cover and steam the tamales for 45-50 minutes or until the dough peels away from the husk, adding additional hot water to the pan as needed.

NOTE:

• Chicken tamales are a cherished dish that requires time and effort to prepare, but the results are well worth it. The combination of tender chicken, flavorful chili sauce, and the comforting masa harina dough wrapped in corn husks creates a culinary delight that is sure to be enjoyed by all. Serve these delicious tamales with salsa, sour cream, or other toppings of your choice, and savor the rich flavors and cultural heritage of this traditional Mexican dish.