Alycia's Tamales Nortenos
Authentic Tamales from the Northern Regions of Mexico. You may substitute other meats (or beans and cheese, veggies, etc) for the chicken in this recipe.
Yield: 8 Ready in 4 hours
34 people trying soon
|2 oz.Ancho Chiles; dried|
|2 oz.Pasilla Chiles; dried|
|2 oz.Guajilla Chiles; dried|
|2 oz.New Mexican Chiles; dried|
|1 Corn Husks; Dried|
|4 tbspVegetable Shortening; (crisco)|
|1 1/2 lbsChicken breasts; in 1" cubes|
|1/2 White Onion; sliced|
|5 clovesGarlic; peeled|
|10 wholeblack pepercorns|
|1 tspCumin Powder|
|4 tbspFresh Chile Powder; recipe follows|
|2 tspBaking Powder|
|4 tspGranulated Chicken Boullion|
|4 cWarm Water|
|1 1/3 cVegetable Shortening (Crisco)|
Alycia's Tamales Nortenos Preparation
Soak corn husks in hot water to soften.
Lightly toast chiles in a hot, dry pan until puffed up (careful not to scorch). Seed the chiles and let cool. Once cooled, place chiles in a blender (coffee grinder preferably) and grind into powder. Set aside, this is the CHILE POWDER you will use later.
Heat 4 Tb. Crisco in heavy pot, over med-hi heat. Add chicken and brown. Add onion, garlic, peppercorns, and 2 tsp. salt. Cover with water, and simmer until fork tender (approx. 2 hrs). Strain, reserving broth, and discarding solids. Once cooled, shred chicken.
Heat 2 Tbs. Crisco in heavy saucepan, add 4 Tbs. Chile powder and 1 tsp. Cumin powder. Stir 2 mins. Add shredded chicken, stir 2 mins. Add enough reserved broth to cover, and simmer until reduced and soupy.
Combine 4 c. Maseca, 2 tsp. Baking Powder, and 2 tsp. Salt in Large mixing bowl. Dissolve 4 tsp. boullion into 4 c. warm water. Slowly add boullion mixture into maseca mixture. In a separate bowl, cream 1 1/3 c. Crisco, with an electric mixer until iight and fluffy. Add Crisco to maseca, and beat with mixer until spongy.
Spread a thin layer of maseca mixture into the middle of each corn husk, then apply a thin layer of the chicken filling to the center of the maseca mix. Roll the corn husks up and place in a steamer basket over a large pot of boiling water. Cover tamales with a kitchen cloth or pot lid, and steam until firm, approx 2-3 hours.
Serve with guacamole, rice, and beans.
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Alycia's Tamales Nortenos Reviews
3 years, 5 months, 3 days, 12 hours, 35 minutes ago
[I posted this recipe.]
4 years, 4 days, 12 hours, 19 minutes ago