Chicken Tamales

My Christmas Tradition: Homemade Chicken Tamales

For years, the aroma of simmering chicken and masa harina has been synonymous with Christmas in our home. It's the scent of tradition, of family gatherings, and of warmth on a chilly winter's evening. My homemade chicken tamales aren't just a dish; they're an experience, a labor of love that brings everyone together. This isn't your average, quick-fix dinner; it's a journey, a process that starts with careful preparation and culminates in the most delicious, savory tamales you'll ever taste. The effort involved is absolutely worth it, believe me!

The recipe itself has been passed down, evolving slightly over time, reflecting the tastes and preferences of our family. It’s a recipe that whispers stories of gatherings past, of laughter and shared moments around a table laden with festive food. The rich, savory chicken filling, the tender masa dough, the subtly spiced flavors—they all combine to create a culinary masterpiece. Each bite is a memory, a connection to the past, and a promise of joyful moments to come. I find immense satisfaction in making them, the rhythmic process of assembling each tamale a soothing ritual that connects me to my family’s history. And seeing the happy faces of my loved ones as they savor each bite is the ultimate reward. It's more than just food; it's the heart of our Christmas celebration, a tradition I hope to continue for generations.

The truth is, I started making these tamales as a way to connect with my family's heritage. My grandmother always made them during the holidays, and the scent alone would bring a rush of warmth and nostalgia. I remember sitting in the kitchen, watching her expertly assemble the tamales, her hands moving with practiced grace. I never truly grasped the magnitude of the task back then, I just absorbed the atmosphere – the scent of spices, the cheerful chatter of family members, the collective effort that went into creating this special Christmas tradition. Now, years later, with my own children gathered around, I am carrying that torch, making sure that my family will continue to enjoy this magical holiday treat for many years to come. The hours spent in the kitchen are not just hours spent cooking; they are hours spent cherishing memories and creating new ones.

I’ve found that freezing a big batch is the best way to handle the abundance – it allows me to enjoy this delightful meal throughout the year, not just on Christmas. Sharing them with friends and neighbors is another wonderful aspect of this tradition. Watching them savor the flavors, feeling the warmth and joy they bring – it's a fulfillment beyond words. It’s about connection, about sharing a piece of my heart through the simple act of cooking and sharing a meal. The love poured into each tamale finds its way into the hearts of those who partake.

Beyond the personal satisfaction, the process of making tamales has taught me patience, precision, and the importance of teamwork. It's a project that demands collaboration, often involving the whole family in the process of assembling and steaming the tamales. It's a lesson in togetherness and appreciation for the collective effort it takes to produce something truly special. Every step, from soaking the corn husks to tying the finished product, is a part of the magical experience. The steaming phase is my favorite part; the anticipation of the beautiful aromas slowly wafting through the air is irresistible. The end result – a plate piled high with warm, tender chicken tamales – is a celebration of time, effort, and family. This is more than a Christmas tradition; it's a way of life.

So, whether you're a seasoned cook or a novice in the kitchen, I encourage you to try your hand at making homemade chicken tamales. Embrace the journey, savor the process, and delight in the delicious results. And remember, the most important ingredient in any recipe is love. The love you put into it, and the love you share with those you feed.

Step-by-step

• Cover corn husks with cold water; soak until softened, at least 2 hours.
• Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock.
• For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes.
• For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
• Drain corn husks and pat dry; tear four husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with plastic wrap and a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling 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 the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.