Skip to content

Type what you have

Cook with

mulato chile ×
Tamales Rojos de Pollo (Red Chicken Tamales)
Dinner Mexican

Tamales Rojos de Pollo (Red Chicken Tamales)

5.0

Prep
60 min
Cook
80 min
Total
275 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Heat a griddle over medium heat and toast mulato and ancho 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.
  4. 4 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.
  5. 5 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.
  6. 6 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.
  7. 7 Editor's Note:
  8. 8 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. This recipe was originally submitted to Allrecipes.com.mx.

By ladoña

Chicken Mole with Four Chiles
Dinner Mexican

Chicken Mole with Four Chiles

4.6

Prep
40 min
Cook
140 min
Total
180 min

Instructions

  1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

By Ty