Photograph of the finished Tamales de pollo

Mexico · Bánh bột ngô hấp nhân gà

Tamales de pollo

3 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.1 lb
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Chicken breast Chicken breast 9.9 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 6
  • Photograph of Tomato Tomato 2
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Dried corn husks Dried corn husks 12

Method

  1. 1 Soak the dried corn husks in warm water for 30 minutes to soften them and make them easier to wrap.
  2. 2 Boil chicken breasts with onions and garlic for 25 minutes, then remove, shred, and reserve the broth.
  3. 3 Soak dried chilies for 20 minutes, then blend them with tomatoes, garlic, and a little chicken broth to make a sauce. Simmer for 10 minutes, then mix with shredded chicken.
  4. 4 Beat the pork fat until fluffy and white, then gradually mix in the masang flour and warm chicken broth until the dough is smooth and pliable. Drop a ball of dough into the water and it should float; this indicates it's ready.
  5. 5 Spread flour on the corn husk, place the chicken filling in the middle, fold the edges and fold the tail in to seal.
  6. 6 Arrange the cakes upright in a steamer and steam for 1 hour and 15 minutes, or until the dough separates from the corn husk, indicating they are cooked through.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 6: arrange the cakes upright on a rack, steam under low pressure for 35 minutes, then release pressure naturally for 10 minutes; steps 1–5 remain unchanged to ensure the masaka dough and filling reach the correct moisture level.

Start cooking