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Chicken Tamales Leopoldo

Ingredients

For the chicken:

  • 2 ½ pounds boneless, skinless chicken thighs
  • 1 carrot, peeled and chopped
  • 1 small potato, peeled and quartered
  • 2 ribs celery, chopped
  • ½ small onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

For the filling:

  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tomatoes, chopped
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste
  • 2 cups Spanish olives, halved
  • 2 15-ounce cans (about 3 cups) mixed vegetables, drained
  • 1 cup canned jalapeno peppers, cut into thin strips
  • ½ cup fresh basil leaves, chopped
  • 2 tablespoons fresh thyme leaves

For the tamale dough:

  • 7 cups masa harina
  • 5 teaspoons salt
  • 1 ½ cups melted vegetable shortening
  • 4 ½ cups chicken stock, reserved from cooking the chicken
  • About 26 large corn husks, soaked in water for 30 minutes
  • Nutritional Information
    • Nutritional analysis per serving (26 servings)

      417 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 18 grams protein; 42 milligrams cholesterol; 936 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

26 tamales

Preparation

  1. In a kettle combine the chicken, carrot, potato, celery, onion, garlic, salt and pepper and cover with 2 inches water. Bring to a boil, then lower the heat and simmer, uncovered, until the chicken is just cooked (it should not fall apart), about 20 minutes.
  2. Strain, reserving the stock for the tamale dough. Discard the vegetables and cut the chicken into 1/2-inch cubes. Set aside.
  3. To make the filling, heat the oil in a large skillet over medium heat. Add the garlic, onion, tomatoes, 1/2 teaspoon of the salt and a few grinds of pepper. Saute until the onion is very soft, about 10 minutes. Transfer the cooked vegetables to a large bowl and add the olives, canned mixed vegetables, half the jalapenos, the basil, thyme and cubed chicken and toss to combine. Season to taste with salt and pepper.
  4. To make the dough, in a large bowl, combine the masa harina and salt. Stir in the melted shortening. Stir in the stock. Knead the mixture until it forms a smooth paste.
  5. To assemble the tamales, place a husk on a work surface and put about 1/3 cup of the dough in the center. Spread the dough over the right half of the husk, leaving the left side and bottom pointed end of the husk bare. Spoon a heaping tablespoon of the chicken filling in the center of the dough and put a few of the remaining jalapeno slices over it. Fold the dough-covered side in half, vertically, covering the filling, then fold the bare half of the husk over that. Fold the lower edge of the husk up, and pinch the dough at the top to completely enclose the filling. Continue until all the ingredients are used.
  6. Fill the bottom of a steamer with water close to but not touching the rack and bring to a boil. Place the tamales upright on the rack, making more than one layer if necessary. Place a cloth over the tamales and steam, covered, for 50 minutes, adding more water to the pot if necessary. Serve with salsa (recipe follows).

1 hour 45 minutes

Dining and Cooking