Prep Time: 2 hrs | Cook Time: 4 hrs | Total Time: 6 hrs | Yield: 12 Servings
These Authentic Homemade Tamales are one to try! Impress everyone with this distinct dish. This recipe is worth all your efforts, I’m telling you!
Ingredients:
CHICKEN FILLING:
2 c chicken stock
Salt about 2 teaspoons
1-pound tomatillos (10 to 12), husked, stemmed and rinsed
4 c chicken, coarsely chopped cooked, roughly chopped, a roasted chicken from the supermarket works well
1½ tablespoons olive oil
⅔ c cilantro, fresh, cilantro
3 jalapenos, fresh, stemmed
4 cloves of garlic peeled and roughly chopped
PORK FILLING:
1½ pounds pork, boneless, shoulder or butt works well, cut into 1/2-inch cubes
4 cloves garlic, minced
½ teaspoon black pepper, freshly ground
4 Tomatillos
Salt
16 medium guajillo and/or ancho chiles, dried, stemmed, seeded, and torn into rough pieces
¼ teaspoon cumin, ground
BATTER:
7 c of masa Harina mixed with 4 1/2 c hot water
1½ c chicken stock
1½ teaspoons baking powder
1 16-ounces package of dried corn husks
2½ c pork lard melted or shortening
1 teaspoon salt
Directions:
For the Husks:
In a large mixing bowl, add the husks and warm water. Let them soak for about 2 hours.
For the Chicken Filling:
Place a saucepan on the stove, then add the jalapenos, tomatillos, and water. Turn the heat to medium and allow it to boil.
Reduce the heat to low and simmer for about 20 minutes.
Transfer the veggies into a blender together with garlic. Pulse a few times until pureed.
Place a skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Pour the puree into the hot skillet, then stir and cook for 10 minutes or until the texture becomes thick.
Pour in 2 cups of stock and simmer for 15 more minutes. Sprinkle 2 tsp of salt to season.
Add the cilantro and chicken, then stir until well combined. Remove the skillet from the stove.
For the Pork Filling:
Place a saucepan on the stove, then add tomatillos, peppers, and water. Turn the heat to medium and allow it to boil.
Reduce the heat to low and simmer for about 20 minutes.
Transfer the veggies into the blender together with cumin, garlic, and black pepper. Pulse a few times until pureed. Strain and transfer into a saucepan.
Place the saucepan on the stove and turn the heat to medium. Add 3 cups of water, 1 tsp of salt, and the meat. Simmer the mixture for about 1 1/2 hours or until the sauce becomes thick. Shred the meat into small pieces. Add more seasonings if needed, then remove the pan from the heat and allow the mixture to cool.
For the Batter:
Add wet masa, baking powder, and salt into a pan. Use your clean hands to mix until well incorporated. Add melted butter and mix again until well blended.
Add the broth gradually and sit continuously until well blended.
To Form the Tamales:
Rip a corn husk and use a paper towel to pat it dry. Gently flatten and add 1/4 cup of the batter on top.
Add batter on top and spread it evenly. Make sure to leave a small space to the sides of the husk. Top with 2 tbsp of the chicken mixture on top of the batter. Fold. Repeat with the rest of the ingredients. Tie with a string to secure.
Place the tamales onto a large baking sheet.
To Steam:
Put the remaining corn husk to the bottom of your steamer, then place the tamales over.
Add water into the steam and cover it with the lid.
Cook the tamales for 1 1/4 hours over medium heat.
Serve and enjoy!
Nutrition Facts:
Calories: 229 kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 399mg | Potassium: 505mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg
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