Tamales are a beloved staple in Mexican cuisine, cherished for their rich flavors and versatility. They make perfect holiday treats, often shared with family and friends during celebrations. I will guide you through the process of making delicious Tinga tamales with a buttery masa, using a stand mixer and a pressure cooker for a quick and easy preparation. Tinga, a flavorful shredded chicken dish in a smoky chipotle tomato sauce, adds a delightful twist to these traditional tamales.
To start your tamale-making journey, you'll need to soak corn husks in hot water for at least 45 minutes. This softens them, making them pliable for wrapping the tamales. Next, prepare the masa, a dough made from corn flour. In a stand mixer, blend two pounds of unprepared masa with a cup of melted butter. Gradually add chicken broth, mixing until you achieve a smooth, fluffy consistency. The chicken broth mixture, made with water and chicken bouillon, adds depth to the masa's flavor, setting the stage for the delicious filling to come.
The heart of these tamales is the Tinga filling. Begin by creating a rich sauce using Chile Guajillo powder, tomatoes, onion, garlic, chipotles in adobo sauce, bay leaf, piloncillo or molasses, ground cumin, black pepper, and chicken broth. Cook chorizo with olive oil in a pan, then add sliced onions, letting them soften. Incorporate shredded rotisserie chicken and the Tinga sauce, cooking it all together until the flavors meld beautifully. This savory mixture will be the highlight of your tamales, offering a burst of taste with every bite.
Assembling the tamales is where you can get creative. Spread the masa onto the softened corn husks, add a generous portion of Tinga filling, and fold them tightly. For efficiency, use a masa spreader to speed up the process, especially if you're making a large batch. Once assembled, arrange the tamales in a pressure cooker lined with extra corn husks and a bit of water. A cheesecloth placed on top helps manage moisture, ensuring perfectly steamed tamales. After cooking for 35 minutes, allow them to rest before serving.
Tamales are not only a delicious dish but also a wonderful gift during the holiday season. Consider packaging them in bags tied with a bow for a thoughtful present. Whether enjoyed fresh or shared as a gift, Tinga tamales are sure to impress with their soft, buttery masa and juicy, flavorful filling. Pair them with toppings like lettuce, onions, crema, salsa verde, and queso fresco for an extra layer of flavor. With this easy recipe, you'll have everyone saying "Mmm" at your next gathering. Happy cooking!
Ingredients:
For the Masa:
Corn husks, soaked in hot water for at least 45 minutes
2 pounds of unprepared masa
1 cup of melted butter
Chicken broth mixture (1 cup of water mixed with 1 spoon of chicken bouillon)
For the Tinga Sauce:
1/4 cup of Chile Guajillo powder
2 tomatoes
1/4 onion
2 garlic cloves
2 chipotles in adobo sauce
1 bay leaf
2 tablespoons of piloncillo or molasses
2 teaspoons of ground cumin
1 teaspoon of black pepper
3 cups of chicken broth
For the Tinga Filling:
8 ounces of chorizo
Olive oil
Sliced onions
2 shredded rotisserie chicken breasts
Instructions:
Steps to prepare the Masa:
In a stand mixer with the paddle attachment, add the masa and mix on medium speed.
Gradually add the melted butter while mixing. Mix for 2 minutes, then scrape the bowl.
Continue mixing for another 3 minutes on medium speed.
Slowly add chicken broth mixture and mix for an additional 4-5 minutes.
Transfer the prepared masa to a large bowl.
Make the Tinga Sauce:
1. Blend Chile Guajillo powder, tomatoes, onion, garlic, chipotles in adobo sauce, bay leaf, piloncillo, cumin, black pepper, and chicken broth until smooth.
Cook the Tinga Filling:
1. In a pan over medium heat, add chorizo with a drizzle of olive oil. Cook until softened and broken down.
2. Add sliced onions and cook until soft and translucent.
3. Add shredded rotisserie chicken and tinga sauce. Mix well and cook for 13 minutes on medium heat.
Assemble the Tamales:
1. Spread about 1/4 cup of masa onto a corn husk as thinly and evenly as possible.
2. Add a portion of the tinga filling, adjusting the amount based on the size of the corn husk.
3. Fold the tamales tightly.
Cook the Tamales:
1. Line the bottom of a pressure cooker with extra corn husks and add 1.5 cups of water.
2. Arrange the tamales upright in the pressure cooker.
3. Place a cheesecloth on top to absorb excess moisture.
4. Pressure cook for 35 minutes with a quick pressure release.
5. Allow the tamales to rest for 15-20 minutes before serving.
Top with lettuce, onions, crema, queso fresco, salsa verde, and extra tinga for a hearty meal. Enjoy your homemade Tinga Tamales, perfect for gifting or sharing with family and friends this holiday season!
Tip:
-Soak the corn husks for at least 45 minutes before starting the recipe to ensure they are pliable.
-Consider preparing the filling and sauce the day before to ease the assembly process on the day of making tamales.
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