Red Chile Chicken Tamales

⏱ 180 min · Serves 6

Soft, fluffy masa wrapped in corn husks around a smoky red chile chicken filling. They take an afternoon, but a batch of steamy homemade tamales is one of the most satisfying things you can pull out of a pot.

Per serving: 720 kcal · 36.0g protein · 63.0g carbs · 37.0g fat

Ingredients

• 30 dried corn husks (plus extras for tearing into ties)
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 garlic cloves, peeled
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 600g cooked shredded chicken (about 3 thighs or 2 breasts)
• 1 tbsp vegetable oil
• 500g masa harina (for tamales)
• 250g lard or vegetable shortening, room temperature
• 1 1/2 tsp baking powder
• 2 tsp fine salt, plus more for the filling
• 800ml warm chicken stock, plus extra as needed

Method

1. Soak the corn husks in a sink or large bowl of very hot water for at least 30 minutes, weighted with a plate so they stay submerged.
2. Toast the guajillo and ancho chiles in a dry pan for 30 seconds a side until fragrant, then cover with boiling water and soak 20 minutes.
3. Blend the drained chiles with the garlic, oregano, cumin, 1 tsp salt and 200ml of the soaking water until completely smooth. Strain through a sieve.
4. Heat the oil in a pan, pour in the chile sauce and simmer 8-10 minutes until thickened and darkened. Stir in the shredded chicken, season, and set aside to cool. Reserve a few spoonfuls of sauce.
5. Beat the lard with the baking powder and 2 tsp salt for 3-4 minutes until light and fluffy (electric whisk or stand mixer is easiest).
6. Add the masa harina in three additions, alternating with the warm stock, beating until you have a soft dough the texture of thick frosting. Test it: a small ball dropped in cold water should float. If not, beat in more air and a splash of stock.
7. Drain a husk, pat dry, and spread about 3 tbsp masa over the wide half in a 10cm square, leaving borders. Spoon 2 tbsp chicken filling down the centre.
8. Fold the long sides of the husk over so the masa encloses the filling, then fold the narrow tail up. Tie with a torn husk strip if it wants to unfurl. Repeat with the rest.
9. Stand the tamales upright, folded side down, in a steamer basket over simmering water. Cover with leftover husks and a lid.
10. Steam 75-90 minutes, topping up the water as needed, until a tamal peels cleanly away from the husk. Rest 10 minutes off the heat before serving with the reserved sauce.