When it comes to comfort food with a touch of Mexican flair, look no further than our delicious recipe for Chicken and Poblano Tamales. These savory corn husk-wrapped bundles are filled with tender chicken, roasted poblano peppers, and a blend of aromatic spices that will transport you straight to the streets of Mexico. Whether you’re hosting a cozy dinner party or simply craving some homemade goodness, these tamales are sure to impress. So, roll up your sleeves and get ready to embark on a culinary journey with this delightful recipe.
Recipe: Chicken and Poblano Tamales
Ingredients:
– 2 cups masa harina (corn flour)
– 1 cup chicken broth
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 cup vegetable shortening
– 1 pound cooked chicken, shredded
– 2 poblano peppers, roasted, peeled, seeded, and diced
– 1 cup shredded Monterey Jack cheese
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Corn husks, soaked in warm water until pliable
Instructions:
1. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth and vegetable shortening, mixing well until a soft dough forms. The dough should be spreadable but not too wet.
2. In a separate bowl, mix the shredded chicken with the diced poblano peppers, Monterey Jack cheese, cumin, chili powder, garlic powder, and onion powder. This flavorful filling will be the heart of your tamales.
3. To assemble the tamales, spread a thin layer of masa dough on a soaked corn husk, leaving space around the edges. Place a generous spoonful of the chicken and poblano filling in the center of the dough.
4. Carefully fold the sides of the corn husk over the filling to enclose it completely. Roll the tamale up and fold the bottom of the husk to secure it. Repeat this process with the remaining masa dough and filling.
5. Arrange the tamales upright in a steamer pot, making sure they are packed tightly to prevent them from unfolding during cooking. Steam the tamales over simmering water for about 1 to 1.5 hours, or until the masa is cooked through and easily pulls away from the corn husks.
6. Once the tamales are cooked, allow them to cool slightly before serving. Garnish with a sprinkle of fresh cilantro and a dollop of sour cream for added freshness and creaminess.
7. Serve your Chicken and Poblano Tamales warm, letting your guests unwrap the fragrant bundles to reveal the delicious filling inside. These tamales pair perfectly with rice and beans, a side of salsa, or a refreshing green salad.
Prepare a batch of these homemade tamales for your next gathering and watch as your guests delight in the authentic flavors and comforting textures of this traditional Mexican dish. With each bite, savor the savory goodness of the chicken, the smoky warmth of the poblano peppers, and the rich cheesiness that ties it all together. Whether enjoyed as a main course or a festive appetizer, these Chicken and Poblano Tamales are sure to elevate any meal with their irresistible taste.
