Chicken Tamales (Tamales de Pollo)

Chicken Tamales (Tamales de Pollo)

6 Servings
Ingredients:
  • 15 each dried corn husks

Chicken

  • 8 ounces chicken breast, bonless, skinless
  • ¼ teaspoon salt, coarse, or to taste
  • ⅛ teaspoon pepper, black, or to taste, freshly ground
  • 1 tablespoon oil, vegetable
  • ⅓ cup water

Tamale Dough

  • ¾ cup “quick” grits, (not instant grits)
  • 1 cup boiling water
  • ¾ cup masa harina
  • 1 cup frozen corn kernels, thawed
  • 4 tablespoons butter, unsalted, cut into 1/2-inch cubes and softened
  • 2 ounces lard, softened
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Filling

  • 2 ounces Monterey Jack cheese, (about 1/2 cups) shredded
  • 1 tablespoon pickled jalapeños, to 2, minced
Method:
  1. Soak the Corn Husks: Bring 2 quarts of water to a boil in a large pot.
  2. Add the corn husks, cover, and simmer until softened and pliable, about 10 minutes.
  3. Drain and set aside.
  4. Cook the Chicken: Pat the chicken dry with paper towels and season with salt and pepper.
  5. Heat the oil in small skillet over high heat until just smoking.
  6. Add the chicken and cook until browned on one side, about 3 minutes,
  7. Finish the Chicken: Flip the chicken over, add the water, and cover.
  8. Reduce the heat to medium and continue to cook the chicken until the thickest part of the registers 165˚F, about 5 to 7 minutes longer.
  9. Transfer to a cutting board and cool slightly, then shred as needed.
  10. Soak the Grits: Place the grits in a medium bowl, whisk in the boiling water, and left stand until most of the water is absorbed, about 10 minutes.
  11. Mix the Dough: Stir in the masa haring to form a dough, cover, and let cool to room temperature, about 20 minutes.
  12. Process the Dough: Add the butter and lard to a bowl of a food processor and process for about 1 minute.
  13. Add the masa dough, corn, sugar, baking powder and salt and continue to process until the mixture is light, sticky and very smooth, about 1 more minute.
  14. Scrape down the sides of the bowl as needed.
  15. Make the Tamales: In a small bowl, toss the cheese with the pickled jalapeños and add 1 cup of the cooked and shredded chicken meat.
  16. Working with one husk at a time, spoon a scant 1/4 cup of the dough into the center of each husk.
  17. Add a heaping tablespoon of the filling in the center of the dough and, using the sides of the husk push the dough up and over the filling to completely encase it.
  18. Fold the two long sides of the husk over the corn mixture.
  19. Fold the tapered end up, leaving the top open.
  20. Lay the tamales seam-side down on a sheet pan until ready to steam.
  21. Steam the Tamales: Fit a large Dutch oven with a steaming rack.
  22. Fill the pot to the bottom of the rack and bring to a boil.
  23. Lay the tamales onto the rack with the seam side facing the walls of the Dutch oven and the open ends facing up.
  24. Cover and steam, checking the water level often and adding additional water a needed, unties the tamales easily come free from the husks, about 1 hour.
  25. Transfer the tamales to a plate or platter and serve hot.