Chicken Tamales with Tomatillo-Cilantro Sauce

A Taste of Home: My Chicken Tamales Adventure

The aroma of simmering chicken and spices, a symphony of flavors dancing in the air – that's the memory that always comes to mind when I think of making tamales. It’s more than just a recipe; it's a tradition, a connection to my heritage, and a labor of love that brings family and friends together. I've been making tamales since I was a little girl, helping my grandmother in her bustling kitchen, learning the secrets passed down through generations. The process is intricate, a dance of careful steps, but the reward – that first bite of tender chicken encased in a soft, flavorful masa – makes every moment worthwhile.

This particular recipe, Chicken Tamales with Tomatillo-Cilantro Sauce, is one of my absolute favorites. The vibrant green sauce, bursting with fresh cilantro and zesty tomatillos, perfectly complements the savory, shredded chicken. It's a recipe that has evolved with me, adapted to my own taste and preferences, but always retaining the heart and soul of the original. Over the years, I’ve learned a few tricks and techniques that I'm happy to share, making this seemingly daunting task more manageable and even enjoyable. From mastering the art of perfectly poached chicken to the delicate process of assembling the tamales, every step is an opportunity to connect with the culinary legacy of my family.

The Magic of Masa: The foundation of any good tamal is the masa, a dough made from corn flour. Getting the consistency right is crucial, achieving that perfect balance between soft and firm, almost like a delicate dance between texture and taste. It’s a process that requires patience and a bit of practice, but the payoff is well worth the effort. The subtle nuances of the masa, the way it interacts with the filling and the corn husk, create an unforgettable sensory experience. I’ve found that using freshly rendered lard adds a depth of flavor unmatched by any other substitute, although vegetable shortening works well in a pinch.

The Heart of the Matter: The Filling: For this recipe, the star of the show is undoubtedly the shredded chicken. I prefer poaching the chicken in a flavorful broth, ensuring it remains incredibly juicy and tender. This broth, infused with the flavors of onion, garlic, and oregano, is then used to make the masa, adding an extra layer of complexity and depth to the final product. The tomatillo-cilantro sauce is the perfect complement, its bright, tangy flavors cutting through the richness of the chicken and masa. It’s a harmonious balance that leaves you wanting more.

A Gathering of Hands: Making tamales is rarely a solitary endeavor. It’s a social event, a family affair, a time to connect with loved ones, sharing stories, laughter, and of course, the joy of creating something delicious together. I often invite friends and family to join me, each person taking on a different task, from preparing the filling to assembling the tamales. It's a wonderful way to pass on the traditions, teaching others the techniques and sharing the passion for this beloved dish.

Beyond the Kitchen: The significance of tamales extends far beyond the simple act of cooking. They represent the warmth of home, the spirit of community, and the beauty of shared traditions. They are a gift, a symbol of hospitality, and a reminder of the rich cultural heritage that shapes who we are. Every bite takes me back to my grandmother's kitchen, filled with the sounds of laughter and the tantalizing aroma of spices, a cherished memory that continues to inspire me in the kitchen.

So, gather your friends and family, roll up your sleeves, and embark on this culinary adventure. Making tamales is a journey, a process that requires patience and attention, but the result is a treasure – a taste of home, a connection to heritage, and the joy of shared culinary traditions. And that, my friends, is something truly priceless.

Step-by-step

• Poach and shred the chicken: Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink. Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
• Make the Tomatillo-Cilantro Sauce: Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended. Heat the oil in a sauté pan over medium heat. When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens. Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
• Prepare the corn husks: Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
• Prepare the tamal dough: To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside. Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine). Sprinkle the baking powder and the salt over the dough and mix in well.
• Assemble the tamales: Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open). Repeat this process until all the corn husks or tamal dough are used up.
• Steam the tamales: Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward. Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
• Serve: Serve warm accompanied by Mexican crema.