Chicken Tamales #tamales #mexicanfood #mexicantamales #foodporn #culinaryporn #culinaryarts
24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 quarts water
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
1 cup shortening
3 cups masa harina
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Place corn husks in a large bowl; cover with cold water and soak until softened, at least 2 hours.
Place chicken, water, onion, salt and garlic in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth; cool slightly. Remove bones and skin; shred chicken. Strain and skim fat from stock; reserve 6 cups stock for dough and filling.
For dough, in a large bowl, beat shortening until light and fluffy, about 1 minute. In small amounts, beat in masa harina alternately with 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until it becomes light enough to float.
In a Dutch oven, heat oil; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and 4 cups stock; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 45 minutes, stirring occasionally.
Drain corn husks; tear four of the husks to make 20 strips for tying tamales. On the wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
Place a large steamer basket in a 6-qt. stockpot over 1 in. of water; place tamales upright in steamer. Bring to a boil; steam, covered, until dough peels away from husk, about 45 minutes, adding additional hot water to pot as needed. Yield: 20 tamales.