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 ┬╝ 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

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