Chicken and Green Chile Tamales

My Unexpected Culinary Adventure: Chicken and Green Chile Tamales

As a busy mom, my life revolves around school runs, grocery shopping, and keeping everyone fed. Dinner time is often a frantic dash, a battle against the clock to get something nutritious and delicious on the table before everyone melts down. So, when I stumbled upon this recipe for Chicken and Green Chile Tamales, I initially dismissed it. Tamales? Seemed too complicated, too time-consuming for my already packed schedule. But something about the vibrant colors and the promise of a warm, comforting meal intrigued me. I decided to give it a try, and boy, am I glad I did!

The initial steps were surprisingly straightforward. Preparing the chicken was simple enough; a classic simmering method that released the most tender, juicy meat. I confess, the chile prep was a bit more involved than I anticipated. Wearing gloves while handling dried chiles was a smart move, as suggested in the recipe, preventing irritated skin. The blending and straining were quick, and the end result was a rich, flavorful sauce that promised a delicious experience.

Making the tamale dough was a sensory experience. The feel of the masa, warm and yielding in my hands, was both therapeutic and surprisingly satisfying. Adding the broth gradually was key; the recipe's suggestion of adding it a half-cup at a time was crucial in achieving the perfect consistency, much like working with cookie dough, although the outcome was completely different. Even the seemingly tedious task of soaking the corn husks felt meditative, a moment of quiet preparation amidst the bustle of my usual day. Once the husks were pliable, the assembly was unexpectedly simple. The process was calming and rhythmic, a much-needed break from the constant demands of my day.

The final step, the steaming, was the ultimate test. Two and a half hours seemed like a long time to wait, but the anticipation was palpable. When the timer finally buzzed, the aroma that wafted from the steamer was intoxicating. Opening the husks revealed plump, moist tamales, the masa tender and perfectly seasoned, the chicken succulent and infused with the smoky warmth of the green chiles. This culinary adventure surpassed all my expectations. The flavor combination was incredible – a delightful blend of savory, spicy, and slightly sweet.

Beyond the delicious outcome, what struck me most was the unexpected sense of accomplishment. I had crafted something beautiful and flavorful, something that nourished not only my family but also my soul. It was a reminder that even amidst the chaos of daily life, there's always time to savor the simple joys, the moments of creativity, and the satisfaction of creating something from scratch. And while tamales might seem like a daunting task, I encourage you to try it. This is a recipe that's worth the effort, a culinary journey that's sure to enrich your kitchen adventures as it did mine.

This recipe is a true keeper, and I'll definitely be adding it to my regular rotation. It’s a fantastic recipe for potlucks and gatherings, where the impressive presentation and delicious flavor will surely impress. But honestly, it's equally perfect for a quiet weeknight dinner, a testament to the fact that even the most elaborate recipes can be accessible when broken down into manageable steps. Consider this your invitation to embark on your own culinary adventure. Let me know how it turns out. Happy cooking!

Step-by-step

• Place chicken, onion, and garlic in a large stock pot.
• Cover all the way with water and bring to a boil.
• Reduce heat to medium, cover and cook for 2 hours or until the chicken is falling off the bone.
• Meanwhile put on a pair of rubber gloves to remove the stems and seeds from the dried chiles.
• Place the chiles and two cups of water in a small pot, bring to a boil, reduce heat and let simmer for 20 minutes.
• Remove from heat to cool slightly.
• Place peppers and remaining liquid into a blender and blend till smooth.
• Strain into a cup and set aside.
• Once chicken is cooked, remove from pot and shred.
• Pour 1 cup of the red chile sauce on top and mix till combined.
• To make the tamale dough combine masa, salt, garlic, and chile powder in a large bowl.
• Add the corn oil and mix with your hands.
• Place the beef broth in the microwave for 2 minutes till warm and add ½ cup at a time to the masa mix.
• Use your hands to incorporate until the dough is the texture of soft cookie dough.
• Place corn husks in a large bowl of warm water and place either a large pot or heavy cup on top to submerge the husks.
• Let sit in warm water for at least 20-30 minutes.
• Place a small amount of the masa onto each corn husk and spread out using your fingers to make a small rectangle.
• The masa should not go all the way to the top of the corn husk, but stop about ⅛ inch from the top.
• Try not to make the masa too thick, it should only be about ⅛ of an inch thick at the most.
• Place a tablespoon of the filling into the center of the tamale.
• Take one side of the tamale and fold towards the center then fold over again.
• Take the tail end of the tamale and fold up.
• You can take strips of spare corn husks to tie the tamales if they are too full.
• Place the tamales open side up in a deep steamer.
• Cover with a damp cloth and then place the lid on top.
• Let steam for 2 – 2 ½ hours until the masa comes away clean from the corn husk when opened.