Best 5 Red Chicken Tamales Tamales Rojos De Pollo Recipes

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Red Chicken Tamales, or Tamales Rojos de Pollo, are a traditional Mexican dish loved by many. Originating from states like Guerrero, Oaxaca, and Puebla, these tamales are known for their vibrant red color, tender chicken filling, and flavorful masa. The process of making Red Chicken Tamales involves several steps, including preparing the masa, cooking the chicken, making the red sauce, assembling the tamales, and steaming them. This article aims to guide home cooks through the process of creating delicious and authentic Red Chicken Tamales. We will provide detailed instructions, helpful tips, and variations to ensure a successful tamale-making experience. Whether you're a seasoned home cook or just starting, this article will equip you with the knowledge and techniques to make mouthwatering Red Chicken Tamales that will impress your family and friends.

Here are our top 5 tried and tested recipes!

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)



Red Chicken Tamales (Tamales Rojos de Pollo) image

The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 35

Number Of Ingredients 13

corn husks
1 ¼ pounds skinless, boneless chicken breast halves
1 pinch salt to taste
⅓ cup ancho chiles, stemmed and seeded
1 cup mulato chiles, stemmed and seeded
1 clove garlic
8 cumin seeds
boiling water as needed
½ pound lard
1 pound masa harina
3 cups chicken broth
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
  • Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
  • Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
  • Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g

RED CHILE CHICKEN TAMALES



Red Chile Chicken Tamales image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h30m

Yield about 30 tamales

Number Of Ingredients 15

5 ancho chiles, stemmed and seeded
3 cloves garlic
1/4 white onion, chopped
1/2 teaspoon dried Mexican oregano
3/4 teaspoon ground cumin
1 tablespoon vegetable oil
1 3/4 cups chicken broth
Kosher salt
1 1/2 pounds boneless, skinless chicken thighs
About 40 dried corn husks (some may be torn or too small)
3 cups masa harina
2 3/4 cups chicken broth
8 ounces pork lard or vegetable shortening
2 teaspoons baking powder
1 1/2 teaspoons kosher salt

Steps:

  • For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable, about 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
  • Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, onion, oregano and cumin in a blender until smooth.
  • Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken. Bring to a boil, then reduce the heat to medium low and simmer, partially covered, turning the chicken occasionally, until cooked through, about 35 minutes.
  • Transfer the chicken to a cutting board. Increase the heat to medium high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use.
  • Soak the corn husks in a large bowl of hot water until pliable, about 1 hour. Fill a large pot with 1 inch of water and place a steamer insert inside.
  • For the masa: Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes.
  • Beat the lard, baking powder and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches and beat very well to combine. Add the remaining 3/4 cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
  • Assemble the tamales: Drain the corn husks and wring them dry.
  • Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 3 tablespoons of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks and filling.
  • Bring the water in the pot to a boil over high heat, then reduce the heat to medium, cover the pot and steam until the masa is cooked through and separates easily from the husk, about 1 hour 20 minutes. Transfer to a platter and let stand for 10 minutes before serving.
  • Warm the reserved sauce and serve on the side.

PORK RED-CHILE TAMALES



Pork Red-Chile Tamales image

We can think of plenty of reasons to gather with family this time of year, but the best one might be simply having the extra sets of hands for tamale-making. Tamales have long been associated with the holidays - they're often part of the Mexican celebration of Las Posadas, commemorating Mary and Joseph's search for shelter before Jesus's birth - but the tradition of eating them has become more than just a religious practice. Tamales are a way to reconnect with family and Latinx heritage, and this starts with the big job of making them. Tamales can be labor intensive, so why not get the whole family involved and host a tamalada? If enough people are making and filling the masa and wrapping the bundles, you can crank out dozens of tamales at a time. Try a few batches this year using this recipe from Pauline Pimienta, co-owner of The Tamale Store in Phoenix. Her family's red-chile tamales are so beloved, customers start placing their holiday orders in August! - Nora Horvath, for Food Network Magazine.

Provided by Food Network

Categories     main-dish

Time 5h40m

Yield 26 tamales

Number Of Ingredients 15

2 1/2 pounds boneless pork shoulder
1 head garlic, halved crosswise
Kosher salt
2 tablespoons canola oil
10 medium dried ancho chiles, stems and seeds removed
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried Mexican oregano
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 1/2 cups masa harina
2 teaspoons baking powder
Kosher salt
1 cup pork lard, melted
26 dried corn husks, soaked in hot water for several hours until soft
Salsa, shredded cheese and sour cream, for serving

Steps:

  • Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
  • Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
  • Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
  • Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
  • Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
  • Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

TAMALES DE CHILE ROJO (RED CHILE TAMALES WITH MEAT)



Tamales de Chile Rojo (Red Chile Tamales With Meat) image

Tamales are often served with complementing salsas and soups, but Claudia Serrato serves her exquisite tamales de chile rojo - made with freshly ground nixtamalized blue corn and filled with tender, braised bison - plain, exactly as they are, with nothing else on the plate. The tamal is so deeply flavored, so perfumed with corn and chiles, that it doesn't need a thing to hold your attention. Eat these the day you steam them, when they're still piping with steam from the tamalera, and the next day, fry leftover unwrapped tamales in a hot pan for a perfect holiday breakfast.

Provided by Tejal Rao

Time 2h30m

Yield About 20 tamales

Number Of Ingredients 7

40 dried corn husks (from about 1 pound)
4 cups harina de maíz nixtamalizado azul (blue corn masa flour); see Notes
1 tablespoon baking powder
2 cups meat or vegetable broth or water; see Notes
1 pound vegetable shortening (2 1/4 cups)
1 tablespoon coarse sea salt
3 3/4 cups Carne con Chile Rojo, for filling (see recipe)

Steps:

  • Sort through the husks to get 20 large ones and place in a large bowl, along with 10 additional smaller husks. Add enough boiling water to cover and weigh down with a plate to soak until softened, at least 30 minutes or up to 3 hours. Drain and wipe dry.
  • Mix the harina de maíz nixtamalizado azul and baking powder in a large bowl and gradually add 1 1/2 cups broth while mixing and kneading with your hands. Add the remaining broth as needed to achieve a smooth dough that feels neither moist nor dry. It shouldn't stick to your fingers but should hold together in a single mass.
  • Beat the vegetable shortening in a large bowl by hand or with an electric stand or handheld mixer on medium-high speed until it becomes very smooth and brighter in color, 3 to 5 minutes. Beat in the salt until incorporated. Add the masa by the handful and beat, on low speed if using an electric mixer, until evenly incorporated. Beat on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. The mixture should be the texture of buttercream. To see if the dough is ready, fill a small cup with water and drop in a 1/4 teaspoon dough. It should immediately rise and float.
  • To assemble the tamales: Place a large corn husk on your work surface or in your hand. Using the back of a spoon or a small palette knife, spread about 1/3 cup masa (2 ounces) in a rectangle (about 5- by 6-inches) in the center, leaving a few inches empty on the long sides. Add 3 tablespoons meat filling (2 ounces) in a line down the center of the masa. Wrap the tamal: Hold the long sides of the husk and bring them together, so the masa meets in the center and encloses the filling, then fold those sides of the husk together over and around the enclosed filling. Fold the pointed end over the tamal to secure and place on a sheet pan. Repeat with the remaining ingredients, stacking the folded tamales on the pan.
  • To steam the tamales: Place a few coins in the bottom of a tamalera or other deep steamer pot and add enough water to come to the bottom of the steamer insert and no higher so the water won't touch the tamales. The coins will stop clattering if your water runs low and let you know that you need to replenish with more hot water. Arrange the tamales upright in the steamer, open-side up, leaving a space in the center. The tamales should be touching. Cover the tops with the remaining corn husks, then cover the steamer with the lid. Bring the water to a boil and steam for 1 hour, pouring in more water through the empty center as needed.
  • To test for doneness, remove one tamal, unwrap and cut through the center. There should be no raw masa remaining, and the tamal should peel away easily from the husk as you unwrap it. If not, continue steaming, checking for doneness every 15 minutes. When cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. The tamales can be kept warm in the steamer off heat for up to an hour. Steamed tamales can be cooled completely, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the refrigerator, then steam again in husks or unwrap and pan-fry until heated through, about 15 minutes.

TAMALES DE POLLO - CHICKEN TAMALES



Tamales De Pollo - Chicken Tamales image

Make and share this Tamales De Pollo - Chicken Tamales recipe from Food.com.

Provided by mariposa13

Categories     Chicken

Time 2h30m

Yield 25-40 tamales

Number Of Ingredients 26

2 -3 tablespoons olive oil
2 yellow onions, chopped small
8 -10 garlic cloves, minced
4 green onions, chopped small including the tops
8 -10 tomatillos, washed well and chopped small
1 large green bell pepper, seeded and chopped small
2 -3 anaheim chilies, seeded and chopped small
1 -2 small hot chili pepper, seeded and minced
1/2 cup chopped fresh cilantro
2 tablespoons chili seasoning mix
1/4 cup sugar
4 limes, juice of, to 6
4 limes, zest of, to 6
1 (8 ounce) can chicken stock or 1 (8 ounce) can chicken broth
1 cooked chicken, skinned, remove meat, chopped small (I bought a cooked rotisserie chicken at the grocery store)
salt
fresh fresh coarse ground black pepper
1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup shortening or 1/3 cup duck fat
3/4 cup water, plus
3 tablespoons water
25 -40 corn husks, for tamales

Steps:

  • Preparing the corn husks:.
  • Remove the corn husks from their package.
  • Place into a large bowl and pour boiling water over them.
  • Since they will float, to keep them submerged, set another bowl full of water on top of them.
  • Leave for several hours or overnight.
  • Chicken Tamale Filling:.
  • Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
  • Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
  • Stir well.
  • Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
  • Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
  • You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
  • Cool and use to make tamales now or freeze for use later.
  • Basic Tamale Dough:.
  • Mix the masa, baking powder, salt, and cumin thoroughly together.
  • In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
  • Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
  • Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
  • Cooking and Making the Tamales:.
  • When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
  • Put in a plastic bag to stay moist and remove only a few at a time as you need them.
  • Lay one corn husk on a flat surface in front of you.
  • Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
  • The dough should be no more than 1/4 inch thick.
  • Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
  • Put about a tbsp of the chicken filling in a line down the center of the masa.
  • Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
  • Then fold the two ends over.
  • You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
  • The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
  • Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
  • Line the top of the steamer with corn husks, covering the bottom and sides well.
  • Stack the tamales upright, with the tied down flaps upwards.
  • For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
  • Cover the tamales with more corn husks.
  • Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
  • Cover the steamer with a tight fitting lid.
  • Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
  • Keep the water bubbling, but not boiling violently.
  • To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
  • As you open the husk, the dough should come away easily from the husk and be completely smooth.
  • Once cooked, tamales are very good tempered.
  • They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
  • Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
  • They can be refrigerated and will keep well stored that way for about a week.
  • However, it is best to freeze them.
  • To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.

Nutrition Facts : Calories 108.6, Fat 6.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 113.6, Carbohydrate 11, Fiber 1.1, Sugar 3.5, Protein 3.1

Tips:

  • To make the tamales more flavorful, use a flavorful broth to cook the chicken. You can use chicken broth, beef broth, or vegetable broth.
  • If you don't have a steamer, you can cook the tamales in a pot of boiling water. Just make sure the water level is below the tamales so that they don't get soggy.
  • To make the tamales easier to handle, let them cool slightly before unwrapping them.
  • Serve the tamales with your favorite toppings, such as salsa, sour cream, guacamole, or cheese.

Conclusion:

Red chicken tamales are a delicious and festive dish that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a special meal to share with your family and friends, give red chicken tamales a try. You won't be disappointed!

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