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Make any occasion special with these Chipotle Chicken Tamales! Although they take some time to prepare, tamales are easy to make – let me show you!
With the holiday season fast approaching, I have been dying to share this recipe with you! Tamales are a Mexican holiday tradition for many Latino families. For many years, I was intimidated at the thought of making my own tamales and often resorted to buying them from people selling them in parking lots – or if by chance I heard someone I knew was selling them, I always wanted to get two dozen! Little did I know that I could actually make them myself – and believe it or not, they’re not hard to make! Sure, they are a little time consuming, but definitely not hard to make.
When I lived in the Midwest, an older Mexican couple (Raul and Maria) allowed me to come into their house so they could show me how to make tamales – and I am forever grateful to them for the experience!
This year, I am thinking about giving our traditional holiday dinners a Southwest spin. I am sure if these Chipotle Chicken Tamales (or any other tamales) make an appearance, my family will be loving it! For Thanksgiving, I am seriously thinking about tinkering with a Southwest rubbed turkey and a Southwest-style cornbread dressing recipe … who knows?!
The amount of chipotle peppers in this recipe was perfect for my family. Not overly spicy with just enough flavor to know it’s there. Of course, if you prefer a spicier flavor, by all means, feel free to use more of the chipotle peppers and the adobo sauce.
While shopping at Food City, I picked up the ingredients I needed to make these Chipotle Chicken Tamales. LA MORENA products add authentic Latino flavors to your dishes. I always have the chipotle peppers in adobo on hand because it’s such an easy way to add a little bit of flavor to so many dishes!
Knowing we needed drinks to go with our Chipotle Chicken Tamales, I picked up a 12-pack of Coca-Cola! It paired perfectly with the tamales. I also made Mexican Rice and served the tamales with a fresh side salad. Which reminds me, I should share the recipe for my rice soon – Brian loves it and requests it often!!
As the hectic holiday season approaches, it gets harder to make quick and easy meals that everyone loves, but with the authentic taste of LA MORENA chiles, beans and salsas and an icy cold Coca-Cola, every night will be one of your family’s favorites! For more amazing recipes from LA MORENA and Coca-Cola, you can search #MejorRecetas – and be sure to look for specially marked displays in your stores for extra savings!
by Jamie @ Love Bakes Good Cakes
- About 65 dried corn husks
For the masa:
- 7 cups instant corn masa
- 1¼ cups lard or shortening
- 1 tsp. adobo sauce (from 7 oz. can LA MORENA Chipotle Peppers in Adobo)
- 1 tsp. salt
- ½ tsp. baking powder
- 6-7 cups chicken broth
For the filling:
- 1 small onion, cut into wedges
- 2 chipotle peppers in adobo sauce (from 7 oz can of LA MORENA Chipotle Peppers in Adobo)
- 2 cloves garlic, finely minced
- 2½ cups chicken broth
- 1 can (14.5 oz) fire roasted diced tomatoes, drained
- ¼ cup tomato sauce
- 2 tsp. chicken bouillon granules
- ½ tsp. dried oregano leaves
- ¼ tsp. salt
- 4 cups shredded cooked chicken breast
With Thanksgiving, Christmas and the New Year coming up fast, I will be making plenty more of the delicious Chipotle Chicken Tamales! Of course, I may wait until Elijah and Jaden are here so I can a lot of help making them – and eating them, I’m sure!
What is your favorite way to use LA MORENA chipotle peppers in adobo sauce? Feel free to leave a comment letting me know!
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