Easy Homemade Chicken Tamales Recipe
You want to enjoy that comfortable, yummy homemade tamales flavor, but don’t have an idea where to start in making them? Look no further. Tamales are a food most of you fancy if you have a thing for Mexican spices and preparations, especially chicken tamales. Well, as earlier stated, I am going to share with you a very easy way through which you can cook one in the comfort of your own home.
You will see how it’s prepared from scratch: a homemade soft, juicy chicken mixture that will serve as the filling for the tamale, the starchy masa dough, and how tamales are properly wrapped and steamed. These tamales can be prepared very fast, with basic components and you will be enjoying homemade tamales in no time.
So, in case your family or your friends are coming over, this simple recipe will pull even the most hesitant tamale enthusiast into achieving a victory over tamales for your guests. I have 20 years of experience in cooking. So you can trust me.
Ingredients Needed for Easy Homemade Chicken Tamales
To make tasty homemade chicken tamales some of the essential things necessary include: for the filling: Here are the parts of this post that will help you prepare for your cooking journey:
For the Chicken Filling
The star of your tamales is the flavorful chicken filling. You’ll need:
- 2 pounds of boneless, skinless chicken breasts or thighs
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
For the Masa Dough
The masa dough is used as the outside layer of your tamales; Gather these ingredients:
- 4 cups of masa harina (corn flour)
- 3 cups of chicken broth
- 1 cup of lard or vegetable shortening
- 1 teaspoon of baking powder
- 1 teaspoon of salt
Additional Items
Don’t forget these essential components:
- Corn husks for wrapping (about 24-30)
- Kitchen twine or strips of corn husk for tying
With these ingredients, on hand, you’ll be ready for the next step – the actual creation of the tamales. So I repeat, always get the best ingredients and when preparing them don’t rush through the process, take your time.
Step-by-Step Instructions for Making the Tamale Filling
Prepare the Chicken
First of all, try to soften the chicken so it can be cut easily, and continue to cook the chicken. It can be steam boiled in a vessel containing water, salt, onion, and garlic so that it gets some flavor. After cooking it I let the meat cool slightly before using two forks or my hands to pull it apart.
Create the Sauce
Sauce preparation should be done while the chicken is cooking. Another cup uses rehydrated dried chilies – ancho or guajillo for example – garlic, ground cumin, and some of the chicken broth. Mix well to get the sauce thick and good enough to coat the shredded chicken on the surface.
Combine and Simmer
First, let’s warm some oil in a large skillet until it gets warm on a medium flame. Finally, pour your blended sauce and allow it to cook for a few minutes in order to thicken the sauce. Finally, add in the shredded chicken, making sure the pieces are nicely covered with the sauce.
Let the water with milk and the mixture cook slowly for about 10-15 minutes and stir now and then. It assists the chicken to imbibe the tasty flavors of the sauce.
Season to Perfection
Take a spoonful of the filling and check the taste, if theNeed help with the seasoning you can add a pinch of salt. Press combine, stir, or add salt, pepper, or other spices of your desired choice. Just bear in mind that since the filling will be wrapped inside the masa dough it should be season to taste.
Once the mixture has reached the desired taste and consistency pull the skillet off the heat and allow the filling to cool for about five minutes before proceeding with your tamales.
Assembling the Tamales: Wrapping the Filling
Preparing Your Workspace
It’s best to prepare yourself and your work environment before you start wrapping your tamales. Organize your corn husks, filling, and masa dough in a manner that you can easily reach them while busy preparing the tamales. Getting everything in order will mean that the clock-building process will be more exciting since everything is in order.
The Wrapping Technique
To start with, choose a big soft one which can be easily molded. They spread about 2-3 tablespoons of masa dough in the center of the husk while leaving an edge around the outer part. Put one spoonful of the prepared chicken filling in the center of the masa.
Now, it’s time for the crucial step: folding. Place the filling and fold one half of the husk over the other half and again bring the other half over it. The masa must coat the filling and should be thick enough so that it will be easy to handle.
After that, fold up the narrow part of the husk to form a bottom with the smallest chance of opening. No need to join it at the wider end – it is through this part that the steaming will occur when cooking.
Securing Your Tamales
If you would like an even more secure hold, wrap thin strips of corn husk around the tamales. This step is not mandatory, however, it is advisable to do so, to make your tamales neat and untangled during the steaming process.
If you decide to tie them, don’t make the knots too tight because not only will the tamales expand a little during steaming, but also when eating. As has been said, practice leads to perfection. Do not be discouraged should your first few tamales not appear like those in fancy magazines – it is still going to be yummy to eat!
Cooking the Tamales to Perfection
Preparing the Steamer
When preparing the Food ensure that the steamer is ready for use before you start preparing to cook the Food. Crumble the garlic and place it on the metal colander or steamer, arrange the colander inside a large pot that has been half-filled with water.
Controlling the water level, it has to be just under the basket, so the water does not come into contact with the bottom of the basket. Arrange corn husks or banana leaves on the steamer to avoid the tamales sticking at the bottom.
Arranging and Steaming
So organize the tamales that you have got ready vertically in the steamer and open up only at one end. Do not cram the masa too much – leave a little space for the masa to rise as it is being cooked. Put the lid on the pot and bring the water to a boil, to a high heat. After it is boiling, decrease the heat to medium-low heat and steam the tamales for about 90 minutes to 2 hours.
Checking for Doneness
Probably you might wonder how to know whether your tamales are done, you should try pulling one from the pot and let it cool for a few minutes. Peel it carefully – this can be done by pulling the masa and wrapping it aside; if you get a good strip and your masa is firm and does not stick to the husk then your tamales are ready.
If it remains tacky or if you are doughy in the middle of the biscuit then continue steaming and check at 15-minute intervals. And finally remember that patience is golden – the best tamales are made to perfection!
Serving Suggestions for Chicken Tamales
Traditional Mexican Pairings
To give an exotic touch to your homemade chicken tamales serve them with standard Mexican sides. Accompany them with a scoop of sour cream and a spoonful of salsa roja or salsa verde it will remind you of Mexican cuisine. For extra flavors, sprinkle the cheese, and queso fresco over the preparation.
These pairing options follow the time-honored approach that works well to balance the savory chicken filling with the right sides.
Creative Side Dishes
Add on to the main tamale entree by thinking out of the box with your side dishes. This Jicama slaw makes a sweet contrast to the warmth and stuffiness of the tamales. Or else you stand the chance of having it accompanied by a side order of rice flavored with some cilantro and lime or beans that have been reheated.
For something slightly less basic and healthier try sautéed vegetables such as zucchini, bell peppers, and onions, with cumin and chili powder.
Beverage Pairings
Depending on the type of tamale, it’s important to always complement it with the right drink. A Mexican beer, such as Corona or Modelo Esperado is perfect to go with the spices because it does not overpower them. If you do not like alcohol, then order horchata, a creamy rice drink with cinnamon, or jamaica, a hibiscus tea.
These traditional Mexican beverages not only help you to have thirst-quenching but also complete a meal and make your homemade chicken tamales tastier.
Conclusion
As you may have observed, it is very possible to make tasty homemade chicken tamales provided that time and effort to practice are put into consideration. By preparing this wonderful, simple recipe and the suggestions below, one and everybody can cook a tasty Mexican dish for the family.
Do not forget to try new combinations of the fillings and do not forget to change spices as you wish. The process of preparing tamales is as much fun, so it would be best if you don’t do it alone, and invite friends and families. So, with the knowledge of how to make the tamale, you will be able to take the meal whenever it feels like.
Well as the best is said, gather your ingredients, get ready, and get on board to the world of tamales. ¡Buen provecho!
Frequently Asked Questions (FAQs)
Can I freeze homemade tamales?
Absolutely! Tamales also reheat exceptionally well which usually makes it an excellent meal prep food. After steaming, put the tamales aside to cool until they have returned to room temperature. Place each tamale separately in plastic wrap then put all of them in a freezer-safe bag.
It will also last up to 6 months in storage condition. For reheating, just steam the frozen tamales and it is ready after about 15-20 minutes or as long as it turns hot.
How long do tamales last in the refrigerator?
Cooked tamales should be stored in an airtight container and will, therefore, last 4-5 days inside the refrigerator. They’re best eaten within the first 2-3 days for optimal quali-Try them out: They must always be properly reheated before consumption.
Can I use a different filling?
Certainly! Essentially, this recipe involves chicken, but tamales could be made with almost anything. You may use meat, pork, cheese, or even meat products that include beans and other vegetables, among others. As long as your filling is seasoned properly and not too moist it’ll make the tamale disintegrate, then you’re good to go.
What if I don’t have a tamale steamer?
Don’t worry! The beauty of Dig It! is that you can relay this task into an improvisation with the equipment you presumably already possess. You will need a large pot and a steamer basket; if you don’t have one, invert a heat-safe bowl place it in a pot, and then place a heat-safe plate on top of the bowl.
Pour water halfway onto the plate, put your tamales on top of the water, and finally put a lid that fits tightly on the pot.
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