5 lbs chicken simmer 45 min salt to taste (shred it up)
5 lbs. of masa (1 bag masa para tamales)
1-1/2 bags of husks (soaked in water overnight)
MOLE
1-1/4 cup of flour
1 cup of oil (to roux the flour)
1/3 cup of Mazola oil (to fry all the condiments for the mole)
1/3 white onion
1/3 tomato
5 ea small green tomatillos
3 ea red peppers (oncho)
3 ea red peppers (guaguillo)
2 ea red peppers (de arbol)
4 ea animal cookies (EI Mexicano brand)
6 smalL cloves of garlic
1 very small piece of fresh ginger (size of a pinto bean)
!/4 tsp sesame seeds
1/4 tsp of Chile de arbol seeds
3/4 tsp of cinnamon
1 tbsp of pumpkin seeds.
6 each cloves'
6 ea peppercorn
1/2 tbsp of salt or salt to taste
MASA
2 cups of melted lard
12 1/2 cups of water
5 tbsp of salt
1 tbsp of baking powder
Mole, once everything is fried, blend with 3-2/3 cups of chicken broth, then roux the flour with one cup of oil until brown.
Let cool and add the red sauce to the flour and simmer it for 15 min until it gets thick. Don't let it stick to the sauce pan.
For masa, mix lard, baking powder, and salt with your hands until soft. You will know it is ready once it doesn't stick to
your hands.
To make the tamales, spread evenly a small amount of masa over the smooth side of the corn husks, place a tbsp of mole
and a tbsp of chicken in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with husks steam for 1-1/2 hour electric stove heat level #6 and 45 min gas stove on high.
Margarita's Chicken Tamales
Margarita Duran from Napa
This recipe is from Margarita Duran, our colleague and assistant in the Copia Culinary Department. Making tamales is a family affair. Margarita learned the recipe from helping her grandmother and her mother. She says, "When you make tamales everyone in the kitchen must be happy. If you are sad or angry. the tamales will not cook. "To get them to cook you have to put the chiles.in the stove. This is what happens. If you don't have extended fanilly to help you, make the salsa and cook the chicken a day ahead and then make the tamales the next day. Once made, the tamales can be cooked immediately, or refrigerated and cooked and served the next day.
1/2 cup water
Anise Water.
1 cup water
Reserved tomatillas leaves
1 tablespoon anise seed
Tamales
30 corn husks
1 cup manteca
4 cups (about 1 1/4 pounds) masa Harina "coarsely ground" .
1 cup reserved anise water
2 cups chicken broth .
1 tablespoon kosher sa1t ~ or to taste
1 tablespoon baking powder
1/2 teaspoon baking soda
1. Chicken: Combine the Chicken. onion, garlic and salt in a large saucepan .Add water to cover. Heat to a boil. Skim the foam from the surface. Cook, uncovered, over low heat, until the chicken is tender about 45 minutes. Cool slightly. Lift the chicken from the broth and cool. Strain the broth and reserve about 2-1/2 cups for the tamales. Freeze the remaining for another use. Remove the skin and the bones from the chicken and discard. Tear the chicken in large (about 1/2 inch wide) pieces.
3. Combine the tomatillos, chiles, water, cilantro, onion, garlic and salt in blender jar. Blend until smooth. Taste and add more salt, if needed. There should be about 2 cups. Refrigerate covered, until ready to use.
5.Tamales: Just before making the tamales place the corn husks in a large bowl and cover with very hot water. Place a plate on top on the husks to keep them from floating to the surface. Let stand until pliable, about 30 minutes. Drain, stack, and wrap until ready to use.
6. Beat the manteca in the large bowl of an electric mixer unti light, about 5 minutes. Gradually beat .in the masa until blended. Add the reserved 1 cup anise water until blended. Then gradually add 2 cups of the chic:ken broth until blended Add the salt, baking powder, and baking soda, beating well after each addition. Beat on low speed util well blended. Mixture will be a thick, spreadable consistency.
7. Assemble tamales: Hold a corn husk or two , if they are torn, in your left hand with the pointed end facing outward and the sraight end toward your wrist. With a tablespoon spread about 1/4 cup of the masa mixture on. the lower left hand side of the corn husk. With the back of the tablespoon make an indentation in the masa. Add 1 tablespoon of the salsa verde and top with 2 or 3 pieces of the chicken. Then cup your hand, wrapping the husk around the masa slightly overlapping the long ends. Fold the pointed end in, encasing one end. The straight end will remain open. Stand folded end down, in a steaming basket.
*Margarita places a coin in the bottom of the pot and then adds the water. When the water boils the coin jingles. She listens for the coin while the tamales are cooking. If the jingling stops, she knows she needs to add more water.
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