Traditional Chicken Tamales
- π 1 cup chicken broth, homemade or preferred brand
- π« 750 ml cooking oil, generic yellow oil
- π½ 1 kg Maseca Tamal Flour, "Masa Rica, Tamal" brand corn flour
- π½ 2 kg Maseca Regular Flour, "Maseca, Maiz Nixtamalizado" brand corn flour
- π§ 3 tablespoons Knorr Chicken Bouillon Powder, yellow/green Knorr container
- π§ 1 tablespoon Member's Mark Garlic Powder, Member's Mark brand
- π§ 1 tablespoon salt
- π 2 cups shredded chicken, boneless and pre-cooked
- πΆοΈ 1 cup red chili sauce, homemade or preferred brand
- π Banana leaves, cut into rectangular pieces
Delve into the savory and authentic flavors of Mexico with these traditional tamales wrapped in banana leaves. These tamales feature a smooth masa dough enriched with chicken broth and aromatic spices, enveloped around tender shredded chicken and a vibrant red chili sauce. Enjoy this dish as a standalone meal or pair it with your favorite sides to create a festive feast.
Delve into the savory and authentic flavors of Mexico with these traditional tamales wrapped in plantain/banana leaves. These tamales feature a smooth masa dough enriched with chicken broth and aromatic spices, enveloped around tender shredded chicken and a vibrant red chili sauce. Enjoy this dish as a standalone meal or pair it with your favorite sides to create a festive feast.
Ingredients
π 1 cup chicken broth, homemade or preferred brand
π« 750 ml cooking oil, generic yellow oil
π½ 1 kg Maseca Tamal Flour, "Masa Rica, Tamal" brand corn flour
π½ 2 kg Maseca Regular Flour, "Maseca, Maiz Nixtamalizado" brand corn flour
π§ 3 tablespoons Knorr Chicken Bouillon Powder, yellow/green Knorr container
π§ 1 tablespoon Member's Mark Garlic Powder, Member's Mark brand
π§ 1 tablespoon salt
π 2 cups shredded chicken, boneless, and pre-cooked
πΆοΈ 1 cup red chili sauce, homemade or preferred brand
π Banana/plantain leaves, cut into rectangular pieces
Instructions
1- Prepare the Masa Base:
- In a large pot, heat the chicken broth until it's nearly boiling.
2- Add Fats & Seasonings:
- Pour the cooking oil into the hot broth.
- Add the Knorr chicken bouillon powder, Member's Mark garlic powder, and salt.
- Stir thoroughly with a whisk.
3- Turn Off Heat:
- Once bubbling, turn off the stove.
4- Incorporate Masa Flour:
- Gradually add the Maseca Tamal flour, whisking to prevent lumps.
5- Achieve Masa Consistency:
- Add the Maseca Regular flour.
- Whisk until the dough is thick, smooth, and uniform.
6- Prepare Banana Leaves:
- Stack two pieces of banana leaf, one smaller on top of the other, for added strength.
7- Assemble Tamales:
- Spread masa onto the center of the banana leaves using a spatula.
- Spoon red chili sauce over the masa.
- Add shredded chicken and a little more chili sauce on top.
- Fold the leaves to enclose the filling and masa, forming a hearty tamal. Repeat for remaining dough.
8- Load Steamer:
- Carefully place tamales upright in a large steamer pot; pack snugly.
9- Steam:
- Cover and steam for 1 hour.
Prep Time: 55-90 minutes
Cook Time: 1 hour
Total Time: Approximately 2.5 - 3 hours
Servings: Approximately 75 tamales
Equipment:
- Stainless steel electric stove
- Large stainless pot
- Stainless whisk
- Purple plastic measuring cup (500 ml capacity)
- Assorted unbranded utensils (spoons, ladles, spatula)
- Large stainless steel steamer pot with wire rack
- Serving container, gloves, dinner plate, fork
Cooking Tips
- Utilize cooking oil in place of lard for a lighter option.
- Introduce masa flour into very hot liquid to ensure a smooth consistency.
- Employ a double-layer of banana leaves for added protection during cooking.
#Hashtags
#mexican #tamales #chicken #traditional #cooking #bananaεΆ
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