Chipotle Chicken Tamales
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!
Servings: 60 tamales
Ingredients
- About 65 dried corn husks
For the masa
- 7 cups instant corn masa
- 1 ¼ cups lard or shortening
- 1 teaspoon adobo sauce from 7 oz. can LA MORENA Chipotle Peppers in Adobo
- 1 teaspoon salt
- ½ teaspoon 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
- 2 ½ cups chicken broth
- 1 can fire roasted diced tomatoes, drained 14.5 oz
- ¼ cup tomato sauce
- 2 teaspoons chicken bouillon granules
- ½ teaspoon dried oregano leaves
- ¼ teaspoon salt
- 4 cups shredded cooked chicken breast
Instructions
- Pull ¼-inch strings from 4 or 5 of the corn husks to wrap tamales; set aside.
- In a large pot or bowl, cover corn husks (including pulled strings) with warm water and let stand until pliable, at least one hour. You may need to place a plate or similar object on top to keep them submerged.
- Meanwhile, in the bowl of an electric mixer, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed (if necessary) to make a soft dough. In blender, place all filling ingredients except chicken. Cover; blend until smooth.
- In 3-quart saucepan, add about two-thirds of the tomato mixture from the blender. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens and the liquid is reduced.
- Drain corn husks; pat dry with paper towels. Working one at a time, place a corn husk on work surface. Place about 3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip pulled from another husk around tamale. Repeat with remaining husks, dough, and filling.
- Fill a large pot with water to 1-inch below steamer insert. Rest tamales upright in a steamer insert or on rack above the water level. Cover and bring to a boil. Reduce heat to medium-low and allow to steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Add more water, if necessary. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.
- About 20 minutes before serving, heat up the remaining tomato sauce over medium-low heat, stirring occasionally.
- Carefully unfold each tamale by removing the string and opening husk. Spoon reserved sauce over each tamale, if desired.
Notes
- Store tamales in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.
Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 229mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
