Savory Red Chicken Tamales: A Step-by-Step Recipe for Authentic Tamales Rojos de Pollo
Tamales are a cornerstone of Mexican cuisine, a dish steeped in history and tradition, often enjoyed during celebrations and holidays. Among the myriad of tamale variations, *tamales rojos de pollo*, or red chicken tamales, stand out with their rich, savory flavor and satisfying texture. This recipe provides a comprehensive guide to making these delicious tamales from scratch, ensuring an authentic and rewarding culinary experience.
## Understanding Tamales: A Brief Overview
Before diving into the recipe, let’s understand what tamales are. Tamales consist of masa, a dough typically made from nixtamalized corn, which is then filled with various ingredients, wrapped in corn husks or banana leaves, and steamed until cooked through. The filling can be sweet or savory, featuring meats, cheeses, vegetables, or fruits. The steaming process imparts a unique flavor and texture to the masa, resulting in a soft, slightly moist, and undeniably flavorful dish.
*Tamales rojos de pollo* specifically utilize a red chile sauce to flavor both the chicken filling and often the masa itself, giving them their characteristic color and depth of flavor. The chicken is usually shredded and cooked in the red sauce, creating a tender and flavorful filling that complements the soft masa perfectly.
## Ingredients You’ll Need
This recipe is divided into three main parts: preparing the red chile sauce, cooking the chicken filling, and making the masa. Here’s a breakdown of the ingredients required for each:
**For the Red Chile Sauce:**
* 15-20 dried red chiles (a mix of ancho, guajillo, and pasilla chiles is recommended for complexity)
* 4 cloves garlic
* 1/2 medium onion, roughly chopped
* 1 teaspoon cumin seeds
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* Salt and pepper to taste
* 2 cups chicken broth (or water)
**For the Chicken Filling:**
* 2 pounds boneless, skinless chicken thighs (or breast, but thighs are more flavorful)
* 1/2 medium onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon olive oil (or vegetable oil)
* 1 cup of the prepared red chile sauce
* 1/2 teaspoon cumin powder
* 1/4 teaspoon oregano
* Salt and pepper to taste
* 1/2 cup chicken broth (optional, if needed to prevent drying)
**For the Masa:**
* 4 cups masa harina (instant corn flour for tamales)
* 3 cups warm chicken broth
* 1 cup lard or vegetable shortening (lard provides a more traditional flavor)
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup of the prepared red chile sauce (optional, for red masa)
* Corn husks (approximately 50-60), soaked in hot water for at least 30 minutes to soften
## Equipment Needed
* Large pot or Dutch oven
* Blender
* Large bowl
* Steamer (a tamale steamer is ideal, but a large pot with a steamer basket will work)
* Tongs
* Measuring cups and spoons
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed steps to create delicious and authentic *tamales rojos de pollo*.
### Part 1: Preparing the Red Chile Sauce
The red chile sauce is the foundation of the flavor in these tamales. Preparing it from scratch allows you to control the spice level and create a truly unique taste.
1. **Prepare the Chiles:** Remove the stems and seeds from the dried chiles. This can be done by slitting the chiles lengthwise and scraping out the seeds with a spoon or your fingers. Be careful not to get chile dust in your eyes or on your skin, as it can be irritating. A helpful tip is to wear gloves during this process.
2. **Toast the Chiles:** In a large, dry skillet over medium heat, toast the chiles for a few seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter. This toasting process enhances the flavor of the chiles.
3. **Soak the Chiles:** Place the toasted chiles in a bowl and cover them with hot water. Let them soak for at least 30 minutes, or until they are softened. This will rehydrate the chiles and make them easier to blend.
4. **Blend the Sauce:** Drain the soaked chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with the garlic, onion, cumin seeds, oregano, cloves, cinnamon, salt, pepper, and 2 cups of chicken broth. Blend until smooth. If the sauce is too thick, add some of the reserved soaking liquid until it reaches the desired consistency. Taste and adjust the seasonings as needed.
5. **Strain the Sauce (Optional):** For a smoother sauce, strain it through a fine-mesh sieve into a bowl. This will remove any remaining pieces of chile skin or seeds.
### Part 2: Cooking the Chicken Filling
The chicken filling should be flavorful and tender, complementing the red chile sauce and masa.
1. **Sear the Chicken:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken on both sides until browned. This step adds flavor and helps to seal in the juices.
2. **Sauté Aromatics:** Remove the chicken from the pot and set aside. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
3. **Add Sauce and Chicken:** Pour 1 cup of the prepared red chile sauce into the pot and bring to a simmer. Add the chicken back to the pot. Sprinkle with cumin powder, oregano, salt, and pepper. Stir to combine.
4. **Simmer Until Cooked:** Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and easily shreds with a fork. If the sauce becomes too thick, add 1/2 cup of chicken broth to the pot.
5. **Shred the Chicken:** Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks. Return the shredded chicken to the pot with the sauce and stir to combine. Taste and adjust the seasonings as needed. Keep warm while you prepare the masa.
### Part 3: Making the Masa
The masa is the dough that surrounds the filling in the tamales. Achieving the right consistency is crucial for a light and fluffy tamale.
1. **Prepare the Masa Harina:** In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
2. **Incorporate the Fat:** Add the lard or vegetable shortening to the masa harina mixture. Using your hands or a stand mixer, work the fat into the masa harina until it resembles coarse crumbs. This process is essential for creating a light and fluffy texture.
3. **Add the Broth:** Gradually add the warm chicken broth to the masa harina mixture, mixing until a smooth dough forms. The dough should be soft and slightly moist, but not sticky. The consistency should be similar to that of a thick cake batter.
4. **Add Red Chile Sauce (Optional):** If you want a red masa, add 1 cup of the prepared red chile sauce to the masa dough and mix well. This will give the masa a beautiful red color and enhance the flavor.
5. **Test the Masa:** To test if the masa is ready, drop a small ball of masa into a glass of cold water. If the masa floats, it is ready to use. If it sinks, continue beating the masa for a few more minutes to incorporate more air.
### Part 4: Assembling the Tamales
This is where the magic happens! Assembling the tamales can be a fun and rewarding process.
1. **Prepare the Corn Husks:** Make sure the corn husks are pliable and soft. If they are dry, soak them in hot water for a longer period of time.
2. **Spread the Masa:** Take a corn husk and pat it dry with a paper towel. Place the husk on a flat surface with the wide end facing you. Spread about 2-3 tablespoons of masa onto the husk, leaving a 1-inch border on the sides and bottom. The layer of masa should be about 1/4-inch thick.
3. **Add the Filling:** Spoon about 2-3 tablespoons of the chicken filling onto the center of the masa.
4. **Fold the Tamale:** Fold one side of the corn husk over the filling, and then fold the other side over, creating a cylinder shape. Fold the bottom of the husk up to seal the tamale. If the husk is too short, you can tear a strip from another husk and tie it around the tamale to secure it.
5. **Repeat:** Repeat steps 2-4 until all of the masa and filling are used up.
### Part 5: Steaming the Tamales
Steaming is the final step in the tamale-making process. This is what cooks the masa and melds all the flavors together.
1. **Prepare the Steamer:** Fill a large pot or tamale steamer with enough water so that it reaches just below the steamer basket. Bring the water to a boil.
2. **Arrange the Tamales:** Stand the tamales upright in the steamer basket, with the folded ends facing down. You can pack them tightly together to help them stay upright. If needed, you can use a few extra corn husks to fill in any gaps and keep the tamales from falling over. Adding a few coins to the bottom of the pot, below the steamer rack, can help you monitor the water level; if the coins start to rattle less, the water is getting low.
3. **Steam the Tamales:** Cover the pot tightly and steam the tamales for 1 to 1.5 hours, or until the masa pulls away easily from the corn husk. Check the water level periodically and add more hot water if needed.
4. **Check for Doneness:** To check if the tamales are done, remove one from the steamer and let it cool slightly. Open the tamale and check if the masa is firm and cooked through. If the masa is still sticky, steam the tamales for another 15-20 minutes.
5. **Rest the Tamales:** Once the tamales are cooked, turn off the heat and let them rest in the steamer for 10-15 minutes before serving. This will allow the masa to firm up and make them easier to handle.
## Serving Suggestions
*Tamales rojos de pollo* are delicious on their own, but they can also be served with a variety of accompaniments:
* **Salsa:** Serve with your favorite salsa, such as salsa roja, salsa verde, or pico de gallo.
* **Crema:** A dollop of crema or Mexican sour cream adds a tangy richness.
* **Queso Fresco:** Sprinkle with crumbled queso fresco for a salty and fresh contrast.
* **Lime Wedges:** A squeeze of lime juice brightens up the flavors.
* **Rice and Beans:** Serve with a side of Mexican rice and refried beans for a complete meal.
## Tips and Tricks for Perfect Tamales
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your tamales. Use fresh, high-quality chiles, masa harina, and chicken broth.
* **Don’t Overwork the Masa:** Overmixing the masa can result in tough tamales. Mix it just until the ingredients are combined.
* **Soak the Corn Husks Thoroughly:** Soaking the corn husks in hot water will make them pliable and easier to work with. If the husks are still stiff, soak them for a longer period of time.
* **Pack the Tamales Tightly:** Packing the tamales tightly in the steamer will help them stay upright and prevent them from falling over.
* **Check the Water Level Regularly:** Make sure the water level in the steamer doesn’t drop too low, or the tamales will burn.
* **Be Patient:** Making tamales is a labor of love. Don’t rush the process, and enjoy the experience!
* **Adjust Spice Levels:** Feel free to adjust the amount of chiles in the sauce to control the spice level. If you prefer a milder sauce, use fewer chiles or remove the seeds and veins before soaking.
* **Make Ahead:** Tamales can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat them by steaming them for about 20-30 minutes.
* **Experiment with Fillings:** While this recipe focuses on chicken filling, you can experiment with other fillings such as pork, beef, cheese, or vegetables.
## Nutritional Information (Approximate)
Nutritional information will vary depending on the specific ingredients and portion sizes used. However, a single tamale typically contains:
* Calories: 250-350
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 50-80mg
* Sodium: 300-500mg
* Carbohydrates: 20-30g
* Fiber: 3-5g
* Protein: 10-15g
## Conclusion
Making *tamales rojos de pollo* from scratch may seem daunting, but with this detailed recipe and step-by-step instructions, you can create authentic and delicious tamales that will impress your family and friends. So gather your ingredients, put on some music, and enjoy the process of making this iconic Mexican dish. ¡Buen provecho!