Chiapanejo Tamales

Embark on a culinary journey to the heart of Chiapas with these authentic Chiapaneco Tamales. Known for their rich flavors and traditional preparation, these tamales will transport you straight to the vibrant land of Mexico. Join Chef JoséRa as he unveils the secrets of this cherished dish.

Ingredients

Masa:
🌽 2 kg Tortilla Masa, Maseca
🐷 3 cups Pork Lard
🌿 1 Stick Cinnamon
🌰 1 cup Toasted Pumpkin Seeds, pepitA
🌿 1/4 cup Oregano
🌿 1/4 cup Thyme
🧂 1 cup Salt

Adobo:
🍗 600 g Shredded Chicken Breast
🌶️ 250 g Soaked Ancho Chili Peppers
🍌 1 Ripe Plantain
🍪 8 Marías Cookies, Gamesa
🍫 60 g Table Chocolate Powder, Abuelita
🍇 100 g Raisins

Filling:
🌶️ 200 g Bell Peppers, La Costeña
🫒 200 g Pitted Olives
🌰 200 g Skinless Almonds
🍑 300 g Pitted Prunes

Wrap:
🌿 3 kg Cooked Banana Leaf

Instructions

1- Prepare the Masa:

• In a large bowl, mix the masa with salt. Cream the mixture by hand or using a stand mixer (KitchenAid) until perfectly combined.

2- Make the Adobo Sauce:

• Blend the soaked ancho chilis with ripe plantain, Marías cookies, table chocolate powder, and raisins until smooth. Exclude the chicken for now.
• In a pan, heat 1 tablespoon of pork lard. Pour in the blended mixture and add the shredded chicken. Cook over low heat for about 15 minutes until it thickens and is slightly dry.

3- Assemble the Tamales:

• Cut the banana leaf into rectangles about 30cm x 30cm. Place a smaller piece, 15cm x 15cm, on top.
• Spread the masa evenly onto the banana leaf. Add a spoonful of chicken in adobo in the center.
• Top with a strip of bell pepper, an olive, 3 almonds, and a prune.
• Fold the banana leaf, bringing the edges inward, then tuck in the sides. Secure tightly.

4- Steam the Tamales:

• Place the tamales in a steamer (T-fal) with the folded side down. Steam for about 1 hour, ensuring they remain upright.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: Approximately 20 tamales
Calories per Serving: 350 kcal
Proteins: 12g
Fats: 18g
Carbohydrates: 42g
Equipment: Bowl, Stand Mixer (KitchenAid), Blender (Vitamix), Pan, Steamer (T-fal)

Cooking Tips

• Ensure the masa is well creamed for a light and fluffy texture.
• Use ripe plantains for a sweeter flavor profile in the adobo.
• Adjust the spices and herbs to taste for a more personalized touch.

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Chiapanejo Tamales