Subj : New Year's party - 09
To   : All
From : Dave Drum
Date : Sat Dec 24 2022 21:44:04

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tamales De Pollo (Chipotle Chicken Tamales)
Categories: Vegetables, Poultry, Breads
     Yield: 14 servings

    20    Dried corn husks
 3 1/2 c  (410 g) harina de maíz
          - nixtamalizado
     1 ts Fine salt
   1/2 ts Baking powder
     6 tb Lard
 2 1/2 c  (to 3 c) chicken broth
 1 1/2 c  Tinga de Pollo

MMMMM-----------------------TINGA DE POLLO----------------------------
     2 lb Bone-in chicken legs
   1/2 md White onion
     1    Celery rib; in 2" pieces
     2 sm Carrots; in 2" pieces

MMMMM---------------------------SAUCE--------------------------------
   1/4 c  Oil
     1 md White onion; halved, thin
          - sliced
   3/4 c  Canned crushed tomatoes
     3    Chipotles in adobo w/sauce
     2 cl Garlic; peeled
          Salt & fresh ground pepper

 COOK THE CHICKEN: Combine the chicken, onion, celery and carrots in a
 large saucepan and add 4 cups cold water. Add more water if needed to
 cover the solids. Bring to a boil over high heat, then reduce the heat
 to maintain a simmer. Cook until the chicken is very tender and
 falling off the bones, about 45 minutes.

 Transfer the chicken to a bowl. When cool enough to handle, discard
 the skin and bones, then pull the meat into very fine shreds. Strain
 the broth and reserve for Tamales de Pollo or another use.

 WHILE THE CHICKEN COOKS, MAKE THE SAUCE: Heat the oil in a large
 saucepan over medium-high heat. Add the onion and cook, stirring
 occasionally, until soft and translucent, about 5 minutes. While the
 onion cooks, puree the tomatoes, chipotles and garlic in a blender
 until smooth. Add to the pan and bring to a boil. Reduce the heat to
 simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3
 minutes.

 Add the chicken to the sauce and gently fold to evenly coat and heat
 through. Season to taste with salt and pepper and serve immediately or
 cool to room temperature to use a filling for Tamales de Pollo.

 MAKE THE TAMALES: Place the corn husks in a large bowl and add enough
 warm water to cover. Weigh down with a plate if needed and soak until
 softened, at least 1 hour and up to 3 hours.

 Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking
 powder in a large bowl. Add the lard and rub into the dry ingredients
 with your fingers until thoroughly incorporated and the mixture is
 sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in
 each addition with your hands until fully incorporated before adding
 the next. The dough should be soft and tacky but not sticky. If
 needed, continue adding broth ¼ cup at a time, kneading well after
 each addition.

 To assemble a tamal, remove a husk from the water and pat dry. Use
 your fingers or a palette knife to spread a handful of masa (about
 1/4 cup) in the center of the husk, covering about two-thirds of the
 husk with masa about 1/4" thick. Leave at least 3 inches clear at the
 pointed end and at least an inch on the other sides. Put 1 heaping
 spoonful of the chicken tinga filling lengthwise down the center of
 the masa. Wrap by bringing the right side of the dough over the
 filling and folding in half. Continue rolling tightly to the long end
 of the husk, then fold the pointed bottom end over the tamal towards
 the open top. Set aside folded ends down. Repeat with the remaining
 ingredients.

 Prepare a large steamer by setting a steamer insert or rack above
 gently boiling water. Stack the tamales flat seam side down on the
 insert, leaving an empty space in the center. Cover with remaining
 husks, then the lid. Steam, replenishing the water as needed, until
 the tamales are firm and the masa comes away easily from the husk,
 about 45 to 55 minutes. Remove from the heat and keep warm in the
 steamer until ready to serve. Steamed and cooled tamales can be
 wrapped individually and frozen for up to 3 months. Thaw overnight in
 the refrigerator and steam until heated through to serve.

 Recipe from: Alicia Villanueva

 Adapted by: Tejal Rao

 RECIPE FROM: https://cooking.nytimes.com

 Yield: 12 to 16 tamales

 Uncle Dirty Dave's Archives

MMMMM

... Deep-fried Oreos offer 10 seconds of pleasure and an evening of regret

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