Chicken Tamales

My Love Affair with Chicken Tamales: A Home Cook's Journey

From my earliest memories, the aroma of simmering spices and steaming corn husks has been synonymous with comfort and family gatherings. My grandmother, a true culinary artist, taught me the secrets of making perfect chicken tamales – a tradition I’ve cherished and refined over the years. It’s more than just a recipe; it's a connection to my heritage, a labor of love, and a delicious way to share warmth with those I care about. The meticulous process, from soaking the corn husks to the satisfying plumpness of the perfectly steamed tamale, is a ritual I embrace with each batch.

What sets my tamale recipe apart is the emphasis on a moist, tender masa. Many recipes result in a dry, crumbly dough, but I've mastered the art of achieving the perfect balance of texture and flavor. This involves a careful attention to the ratio of masa harina to broth, as well as the gentle beating of the shortening until it's light and fluffy – the base for a truly exceptional tamale. And of course, the chicken filling! I've experimented with different spice combinations, finding the perfect blend that enhances the richness of the chicken without overpowering its natural flavor. The secret is in the slow simmering, allowing the flavors to meld and deepen, creating a filling that is both savory and satisfying.

Making tamales is an undertaking, certainly not a quick weeknight meal, but the result is well worth the time and effort. The act of carefully assembling each tamale, feeling the soft corn husk between my fingers, is a meditative process for me. It's a chance to slow down, to connect with the simple pleasures of cooking, and to anticipate the joy of sharing my creation with friends and family. There's nothing quite like seeing the delighted expressions on their faces as they savor the first bite – a testament to the labor of love that went into each perfect tamale.

Beyond the simple act of cooking, making tamales has become a way for me to connect with my roots and pass down this cherished tradition. I often find myself thinking of my grandmother as I work, remembering her patient guidance and the warmth that filled our kitchen as we made tamales together. It’s a legacy I hope to continue, sharing this culinary treasure with my own family and passing down the tradition to future generations. It’s more than just food; it’s a story, a memory, a taste of home, wrapped up in a fragrant corn husk.

The process isn't without its challenges. There's the inevitable moments of frustration when the dough isn't quite right, or when a husk tears unexpectedly. But these little setbacks only add to the charm and the satisfaction of finally achieving that perfect, succulent tamale. It's a testament to perseverance and a celebration of imperfection—a reminder that even in the kitchen, the most cherished moments are often born from unexpected challenges overcome. And isn't that the essence of cooking itself—a journey of discovery, of experimentation, and ultimately, of sharing the fruits of our labor with those we love?

The beautiful thing about tamales is their versatility. While I adore my classic chicken recipe, the filling possibilities are endless. Pork, beef, cheese, vegetables—each offers a unique flavor profile that can transform the humble tamale into a culinary masterpiece. It’s a canvas for creativity, a testament to the adaptability of tradition, proving that even something as seemingly straightforward as a corn husk-wrapped delight can be continuously reinvented and reimagined. I love experimenting with different chili powders, adjusting the spice levels to suit my mood, and trying out new and exciting ingredient combinations. The possibilities are truly endless.

More than just a meal, tamales represent a powerful sense of community and togetherness. I often find myself making extra batches to share with neighbors, friends, and family, creating a ripple effect of warmth and generosity. The act of gifting homemade tamales isn't just about providing food; it's a gesture of care, an expression of love and appreciation that transcends the simple act of sharing a meal. It's a reminder that the most precious things in life often come in simple packages – like a warm, comforting tamale, lovingly prepared and shared with others.

So, the next time you find yourself craving something warm, comforting, and deeply satisfying, I encourage you to embark on the rewarding journey of making your own chicken tamales. It’s a process that combines culinary creativity with a strong sense of tradition, creating an experience that is both enriching and delicious. The time spent preparing them, the subtle aroma that fills the kitchen, the joy of sharing them—it all contributes to a richer, more meaningful experience than any takeout meal could ever provide. It’s a culinary adventure that I highly recommend—and one that I'll continue to savor for years to come.

Ingredients:

The ingredients are listed in the provided recipe.

Step-by-step

• This amount of chicken allows for 2 ounces of meat per tamale which is meatier than most recipes call for.
• This makes 20 tamales. They freeze well.
• There are a number of filling options. I like the spicy red with either chicken or pork. I also like cheese, green chili or salsa and roasted jalapenos.
• Cover the husks with water and soak for 1 to 2 hours. I usually put them in a large stock pot and put something on top of the husks so they are covered with water and don't float.
• Dough - you will need the masa harina, shortening and about 2 cups of stock.
• Beat the shortening until it is fluffy.
• Beat in masa harina gradually using splashes of stock as necessary to blend.
• When dough is mixed drop a small amount in a glass of water and it should float. If not keep beating.
• Filling - this will take the rest of the ingredients
• Heat a large dutch oven with oil over medium high heat.
• Add the onions and saute until clear.
• Add the garlic and saute another minute.
• Add the flour and stir well.
• Add the chicken and seasonings and stir well.
• Pour in the stock and bring to a boil.
• Reduce heat and simmer covered for 45 minutes or until starts to thicken. The filling needs to be thick and not runny.
• Grab the corn husks out of the stock pot, drain and pat dry.
• Take 4 husks and tear into thin strips to tie the tamales when finished.
• Drain the water out of the stock pot leaving some to steam the tamales.
• Place a steamer basket in the stock pot and set on high heat.
• Lie each husk down, spread with 3 tablespoons of dough.
• Top with 3 tablespoons of filling. Spread the filling so that is evenly placed on the masa.
• Fold the long sides of the tamale over the sides taking care to overlap a bit.
• Fold the bottom of the husk up over the middle covering the overlap.
• One end of the tamale should be open.
• Tie with a piece of husk and set aside to steam.
• Tamales should be steamed for about 45 minutes. Masa should start separating from the sides of the husk.
• Add water to steamer as needed.