Tamales Rojos de Pollo (Red Chicken Tamales)

Follow our step-by-step guide on how to make Tamales Rojos de Pollo (Red Chicken Tamales).

1. Step 1

   To start your tamale-making adventure, soak the corn husks in a bowl of boiling water for a few hours.

2. Step 2

   This will soften them, making them easier to work with.

3. Step 3

   Once they’re pliable, drain the husks and lay them out on a clean surface, covering them with a damp towel to keep them moist.

4. Step 4

   Next, let’s prepare the chicken.

5. Step 5

   In a pot, place the chicken breast halves and sprinkle them with a pinch of salt.

6. Step 6

   Cover the chicken with water and bring it to a boil.

7. Step 7

   Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 to 25 minutes until the chicken is fully cooked.

8. Step 8

   Afterward, drain the chicken and shred it using two forks—this is where the magic begins! Now, let’s add some flavor! Toast the mulato and ancho chiles on a griddle over medium heat for about 3 to 5 minutes until they become fragrant.

9. Step 9

   Once toasted, transfer the chiles to a bowl and cover them with boiling water.

10. Step 10

    Allow them to soak for around 25 minutes until they’re nice and soft.

11. Step 11

    While the chiles are soaking, grab your blender.

12. Step 12

    Combine the soaked chiles, garlic, cumin seeds, and about half a cup of the soaking water.

13. Step 13

    Blend everything together until you have a thick, smooth sauce.

14. Step 14

    If it’s too thick, feel free to add a little more water to reach your desired consistency.

15. Step 15

    In a saucepan, heat a tablespoon of lard over medium heat.

16. Step 16

    Pour in the blended sauce and let it cook for about 3 to 5 minutes, stirring occasionally.

17. Step 17

    Then, add the shredded chicken to the pan and cook until everything is heated through, which should take about 5 minutes.

18. Step 18

    Now, let’s make the masa! In a large bowl, beat the remaining lard with an electric mixer until it’s creamy.

19. Step 19

    Gradually mix in the masa harina, chicken broth, baking powder, and 1 and a half teaspoons of salt.

20. Step 20

    Keep mixing until everything is well combined.

21. Step 21

    To check if your masa is ready, drop a small ball into a glass of cold water; if it floats, you’re good to go! If it sinks, just keep mixing a bit longer.

22. Step 22

    It’s time to assemble your tamales! Take one corn husk and spread about 2 tablespoons of the masa mixture onto it, leaving about 2 inches from the bottom and a quarter inch from the top.

23. Step 23

    Place a tablespoon of the chicken filling right in the center of the masa.

24. Step 24

    Fold the sides of the husk over the filling, then fold the bottom up to secure it.

25. Step 25

    Repeat this process with the remaining husks and filling—each tamale is a little gift waiting to be unwrapped! To steam your tamales, set up a steamer by placing a steamer insert in a saucepan filled with water just below the insert.

26. Step 26

    Bring the water to a boil, then arrange the tamales upright in the steamer with the open side facing up.

27. Step 27

    Steam them for about an hour, or until the filling is heated through and separates easily from the husk.

28. Step 28

    Once they’re done, let the tamales rest for 15 minutes before serving.

29. Step 29

    Enjoy the deliciousness of your homemade tamales, and don’t forget to share them with family and friends!.