How to Prepare Poultry-Based Mexican Tamales at Home
Mexican tamales are a beloved traditional dish that can be made with various fillings, including poultry. Preparing poultry-based tamales at home is a rewarding experience that allows you to savor authentic flavors while customizing the ingredients to your liking. Follow this comprehensive guide to make delicious poultry tamales that your family and friends will love.
Ingredients You Will Need
To prepare poultry-based tamales, gather the following ingredients:
- 2 cups masa harina (corn flour for tamales)
- 1 to 1.5 cups chicken or turkey broth
- ½ cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked shredded chicken or turkey
- 1 cup salsa (preferably red or green, depending on your preference)
- 24 to 30 corn husks (soaked in warm water for 30 minutes)
Preparing the Filling
1. Cook the Poultry: If you haven’t done so already, cook your chicken or turkey by boiling it in salted water until fully cooked. Once cooled, shred the meat into bite-sized pieces.
2. Add Flavor: In a mixing bowl, combine the shredded poultry with salsa, making sure it is evenly coated. Feel free to adjust the spice level by choosing a milder or spicier salsa according to your taste.
Making the Tamale Dough
1. Whip the Fat: In a large mixing bowl, beat the lard or vegetable shortening with a mixer until it becomes fluffy and light. This step is crucial for creating a airy texture in the tamale dough.
2. Mix the Dry Ingredients: In a separate bowl, combine the masa harina, baking powder, and salt. Gradually add this mixture to the whipped fat, alternating with chicken broth, until a soft dough forms. The dough should be moist but still hold its shape.
Assembling the Tamales
1. Prepare the Corn Husks: Take a soaked corn husk, and pat it dry. Place the husk on a clean surface with the pointed end facing away from you.
2. Add the Dough: Spread about 2 tablespoons of the tamale dough on the husk, leaving about 1 inch at the top and sides for folding. Smooth it out evenly.
3. Fill the Tamale: In the center of the dough, add about 1 tablespoon of the shredded poultry filling.
4. Fold and Wrap: Carefully fold the sides of the corn husk inwards, covering the filling, then fold the bottom of the husk up to secure it. Place the filled tamale upright in a steamer basket. Repeat this process with remaining husks, dough, and filling.
Steaming the Tamales
1. Prepare the Steamer: Fill a large pot with water and place a steaming rack inside, ensuring that the water does not touch the tamales. Bring the water to a boil.
2. Steam the Tamales: Place the tamales upright in the pot, cover with a wet cloth, and then place a lid on top. Steam the tamales for about 1 to 1.5 hours, checking occasionally to make sure that the water isn’t boiling away. Add more water as necessary.
Checking for Doneness
After steaming, the tamales are done when the dough pulls away easily from the corn husks. Allow them to rest for about 10 minutes before serving, as this helps set the flavors.
Serving Suggestions
Serve your delicious poultry tamales hot, accompanied by additional salsa and perhaps a side of Mexican crema or guacamole for dipping. You can also pair them with rice and beans for a complete meal.
Storing Leftover Tamales
If you have any leftover tamales, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to a week or frozen for longer storage. Reheat them by steaming or microwaving until hot.
Enjoy the process of making these delightful poultry-based Mexican tamales! They