In the vibrant mosaic of Latin American cuisine, few dishes evoke the warmth of home and heritage quite like red chicken tamales. These savory parcels, wrapped in corn husks and steamed to perfection, carry centuries of tradition in every bite-where tender chicken mingles with rich, red chile sauce, creating a harmony of flavors that tell stories of family gatherings and festive celebrations. This guide invites you to savor tradition by mastering an authentic red chicken tamales recipe,blending time-honored techniques with carefully selected ingredients. Whether you’re a seasoned cook or a curious food lover, join us on a culinary journey that honors the past and delights the palate.
Savor Tradition: Authentic Red Chicken Tamales Recipe Guide
Savor tradition with this authentic red chicken tamales recipe guide that invites you into the heart of Mexican culinary heritage. Crafted from time-honored ingredients and meticulous preparation, these tamales boast tender chicken wrapped in vibrant, chili-infused masa, delivering a symphony of textures and flavors that celebrate generations of family gatherings and festive celebrations.
Prep and Cook Time
- Preparation: 45 minutes
- Cooking: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
Yield
Makes approximately 16 tamales, serving 6-8 people.
Difficulty Level
Medium: Best for cooks who enjoy hands-on, customary cooking techniques.
Ingredients
- For the Red Sauce:
- 6 dried guajillo chiles,stemmed and seeded
- 2 dried ancho chiles,stemmed and seeded
- 3 cloves garlic
- 1 small white onion,quartered
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 2 cups chicken broth
- Salt to taste
- for the Chicken Filling:
- 2 lbs chicken thighs,boneless and skinless
- 1 bay leaf
- salt and pepper to taste
- For the Masa:
- 4 cups masa harina (corn flour for tamales)
- 2 ½ cups chicken broth (reserved from boiling chicken)
- 1 ½ cups unsalted pork lard or vegetable shortening,at room temperature
- 1 teaspoon baking powder
- 1 teaspoon salt
- Additional:
- 30 dried corn husks,soaked in warm water for 1 hour
Savor Tradition: Authentic Red Chicken Tamales Recipe Guide - Step-by-Step Instructions
- Prepare the Chicken: In a large pot,place the chicken thighs,bay leaf,and salt. cover with water and bring to a boil. Reduce heat and simmer until chicken is tender, about 30-40 minutes. Reserve 2 ½ cups of the broth for the masa and sauce. Once cool, shred the chicken into bite-sized pieces.
- Make the Red Sauce: Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds each until aromatic.Transfer to a bowl and cover with hot water; soak for 15 minutes until softened.
- In a blender,combine soaked chiles (drained),garlic,onion,cumin seeds,oregano,and 2 cups chicken broth. Blend until smooth. Pour sauce back into the skillet and simmer for 10 minutes. Season with salt to taste.
- Mix the Chicken Filling: Toss the shredded chicken in the red sauce until well coated. Set aside to absorb flavors.
- Prepare the Masa: In a large mixing bowl, beat the lard or shortening with a hand mixer until fluffy and light, about 5 minutes. in a separate bowl, whisk together masse harina, baking powder, and salt.
- Gradually add the dry masa mixture alternated with chicken broth to the lard, beating constantly after each addition. The masa is ready when light and spreadable but holds its shape when dropped.
- Assemble the Tamales: Drain the soaked corn husks and pat dry. Spread about 3 tablespoons of masa onto the smooth side of each husk, leaving a 1-inch border on all sides.
- Place about 1 tablespoon of the red chicken filling in the center of the masa. Fold the sides of the husk inward, then fold up the bottom and tie with a thin strip of husk to secure.
- Cook the Tamales: Arrange tamales upright in a large steamer pot with boiling water (not touching the tamales). Cover with a cloth or leftover husks and steam for 90 minutes, checking water level regularly.
- Test doneness by peeling back a husk; masa should be firm and pull away cleanly from the husk.
Chef’s Tips for Success
- Ingredient Quality: Use fresh dried chiles and high-quality masa harina for authentic flavor and texture.
- Lard vs. vegetable shortening: While pork lard yields the most traditional taste and fluffiness, vegetable shortening works great for a lighter, vegetarian-amiable option.
- Soaking Husks: The husks must be pliable to wrap the tamales without tearing. Soak at least 1 hour but no more than 2 hours.
- Filling Variations: Swap chicken for pork, beef, or even a vegetarian cheese and chili filling for creative twists.
- Make-Ahead: Fully wrapped tamales can be refrigerated overnight or frozen for up to 3 months. Steam thoroughly before serving.
Serving Suggestions and Traditional Accompaniments to Elevate Your Tamale Experience
Presentation truly elevates the enjoyment of red chicken tamales. Serve them nestled in a basket lined with extra corn husks, inviting rustic charm.Top with a dollop of smooth Mexican crema or a sprinkle of freshly chopped cilantro and diced onions for brightness.
Pair your tamales with traditional sides such as a refreshing Pico de Gallo or a vibrant green salsa (salsa verde) that balances the rich, smoky heat of the filling. Accompany with warm, fresh tortillas and a side of refried beans or mexican rice for a complete feast.
For drinks, a cold horchata or a tangy tamarind agua fresca beautifully complements the robust flavors, simple pleasures that transport you to festive Mexican tables and celebrations.
| Nutrient | Per Tamale (Avg.) |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
Ready to dive deeper into the rich tapestry of Mexican cooking? Explore our detailed guide on Serious Eats’ definitive tamale techniques for further inspiration and expert tips.
Q&A
Q&A: Savor Tradition – Authentic Red Chicken Tamales Recipe Guide
Q1: What makes red chicken tamales a beloved traditional dish?
A: Red chicken tamales are a cherished culinary treasure steeped in history and culture. Their vibrant red sauce, infused with chilies and spices, wraps succulent chicken within tender corn masa, delivering a perfect harmony of flavors that honor generations of Mexican heritage.
Q2: What ingredients are essential for authentic red chicken tamales?
A: To craft genuine red chicken tamales, you’ll need masa harina (corn dough), chicken (preferably shredded and juicy), a rich red chili sauce made from dried guajillo or ancho chilis, garlic, onions, cumin, and fresh corn husks for wrapping. Each ingredient plays a vital role in creating the dish’s signature texture and flavor.Q3: How do you prepare the red chili sauce that defines this tamale?
A: The sauce is the heart of red chicken tamales. It begins with toasting dried chilies lightly, then soaking them to soften. Blend the chilies with garlic, onions, cumin, and a pinch of oregano for a deep, smoky, and slightly tangy sauce. Simmering the sauce allows the flavors to meld perfectly before mixing it into the shredded chicken.
Q4: What’s the secret to making the masa dough light and fluffy?
A: Achieving that melt-in-your-mouth masa texture hinges on the right balance. Use quality masa harina and incorporate warm chicken broth or the red chili sauce for moisture. Beat the dough vigorously to trap air, and test by dropping a small piece in water-if it floats, your masa is ready for wrapping.
Q5: How do you assemble and steam the tamales properly?
A: Spread a thin layer of masa on softened corn husks, spoon in a generous amount of the red chicken filling, then fold and secure the husk like a little package. Arrange tamales upright in a steamer basket,cover with a damp cloth,and steam gently for about 1 to 1.5 hours until the masa firms up but remains tender.
Q6: Can red chicken tamales be made ahead of time?
A: Absolutely! Tamales are perfect for batch cooking and often taste even better the next day as flavors deepen. After steaming, allow them to cool, then store in the refrigerator or freeze. Reheat by steaming again to preserve their moist, luscious texture.
Q7: What are some creative ways to serve red chicken tamales?
A: While delicious on their own, red chicken tamales shine when paired with fresh toppings like crumbled queso fresco, a dollop of sour cream, avocado slices, or a sprinkle of chopped cilantro. Some even relish them with a side of pickled jalapeños or a splash of tangy salsa verde for contrast.
Q8: Why is making tamales considered more than just cooking?
A: Tamale-making is a labor of love woven into community and family tradition. It’s a gathering ritual where stories are shared,hands are busy,and cultural heritage is passed down. Crafting tamales connects you to centuries of history, making every bite a celebration of tradition.
Dive into this guide and embrace the magic of making red chicken tamales-a delicious journey that feeds both body and soul.
Final Thoughts
As you wrap up your journey through the rich world of red chicken tamales, remember that this beloved dish is more than just a meal-it’s a celebration of heritage, flavor, and family traditions passed down through generations. By mastering this authentic recipe, you’re not only savoring a timeless culinary masterpiece but also keeping alive the vibrant stories and cultural essence that make every tamale truly special. So gather your ingredients, embrace the process, and let each bite transport you to the heart of tradition, where food is love, history, and community all rolled into one.
