Recipe courtesy of Salsa Brava
Recipe courtesy of Salsa Brava
Episode:
Takeout: Flavortown Comes Home
Achiote Chicken Tamales
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- Level: Intermediate
- Total: 6 hr (includes resting time)
- Active: 50 min
- Yield: 15 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 522
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 100 mg
- Sodium
- 551 mg
- Level: Intermediate
- Total: 6 hr (includes resting time)
- Active: 50 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 522
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 100 mg
- Sodium
- 551 mg
Ingredients
Directions
- For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours.
- Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp.
- Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside.
- For the achiote chicken thighs: Preheat the oven to 375 degrees F.
- Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes.
- Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce.
- For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape.
- Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese.
- Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom.
- Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour.
- Let the tamales rest for 1 hour, then serve with additional red chile sauce.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
