Coffee Filtered Chicken Tamales and Red Sauce
From diannehocut 15 years agoIngredients
- chicken (to stuff the tamale): 1 whole chicken shopping list
- 3 qts water shopping list
- 2 teaspoons salt shopping list
- 1 garlic clove, whole shopping list
- 1 onion, whole shopping list
- Masa (exterior of tamale): 3 cup masa harina shopping list
- 1 cup shortening shopping list
- 2 cups chicken broth shopping list
- chili sauce (to season cooked chicken): 5-6 tablespoons oil shopping list
- 6 tablespoons flour shopping list
- 12 tablespoons chili powder shopping list
- 4 cups chicken stock shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1/4 teaspoon garlic powder shopping list
- red enchilada sauce (to pour over finished tamale): 6 dried ancho chiles shopping list
- 2 cloves garlic, finely chopped shopping list
- olive oil shopping list
- 3-4 tablespoons flour shopping list
- 3-4 cups chicken broth shopping list
- 1 teaspoon cinnamon shopping list
- 2 teaspoons cumin shopping list
- 3 tablespoons oregano shopping list
- 1-2 tablespoons cocoa shopping list
- 1 tablespoon sugar shopping list
- salt to taste shopping list
- coffee filters or corn husks shopping list
How to make it
- Prepare Chicken: Place chicken in a Dutch oven with water, add salt, garlic clove and onion
- Stew until skin is easily removed from chicken or about 1 1/2 hours
- Remove garlic and onion
- Bone the chicken, remove skin, drain, and save all the stock
- Dice chicken, return to the Dutch oven. Set aside
- Prepare Masa: In a large mixing bowl, combine masa harina, shortening, and 2 cups chicken stock
- Mix masa until it is smooth and spreadable. Set aside
- Prepare Chili Sauce: Heat the oil and brown flour
- Dissolve chili powder in chicken stock (if you run out of stock, use water)
- Add to the browned flour
- Mix, bring to fast boil
- Reduce heat and add seasonings
- Add this mixture to cooked and cubed chicken in Dutch oven
- Cover and simmer for 15 minutes
- Prepare Red Enchilada sauce: Soak chiles in hot water for 30 minutes
- Use gloves to cut open chili and remove seeds and stems
- Blend or food process the softened chiles with a little water
- It should be paste like
- Fry garlic in olive oil
- Add flour to make a roux, cooking a couple of minutes
- Remove from heat
- Gradually add chicken broth, making a gravy consistency
- Add the chile paste, spices and cocoa
- Cover and simmer 1 hour OR make up ahead of tamale making day
- NOTE: at this point I strain my sauce to remove any bits of non processed chiles...makes a nicer sauce!
- Assemble the tamales: Soak the coffee filters in water to soften
- Grab about three tablespoons of masa to spread over the filter as you hold the filter in the palm of your hand. Use a water bowl to keep your fingers moist for easier handling.
- Spoon about 2 tablespoons seasoned chicken meat over the masa and fold over each side of filter, snugly. Then fold the 'tail' or bottom of the filter upward
- Set the tamales in a large tamale steamer (got my 32 qt tamale steamer at Walmart for about $20) and steam over water for about one hour or until the masa is easily removed from the filter
- Enjoy your tamales with the Red Enchilada Sauce poured over!
People Who Like This Dish 2
- choclytcandy Dallas, Dallas
- snowcat17 Milwaukee, WI
- diannehocut Little Rock, AR
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The Rating
Reviewed by 2 people-
i absolutely love the idea of using coffee filters. never thought of doing that. thanks for the post and ^5! i'm going to try this one when i have my tamale making party.
choclytcandy in Dallas loved it
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oh yeah, my sister's husband makes tamales and He is gonna love this one, as do I, Beautiful! HIGH FIVE FORKS!!
snowcat17 in Milwaukee loved it
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