Tamal de Tinga. Shredded Chipotle Chicken Tamales!
My favorite chicken tinga recipe all wrapped up in a tamal! Bonus video for La Chica Tinga Taquitos! Lol! The tamal recipe will yield 12 large or 18 medium sized tamales.
Servings 12 Large Tamales
Equipment
- Large Steamer Pot
- individual deli sheets, optional
Ingredients
- 25 large cornhusks
- 3/4 c natural rendered pork lard that is chilled
- 1- 1/2 tsps. baking powder
- 1 tsp. salt, to start
- 2- 1/2 cups masa harina for tamales
- 2 -1/2 cups cool chicken broth
- 2 lbs. previously prepared chicken tinga that is chilled
Instructions
- Prepare the chicken tinga recipe the day before. See link in the notes.
- Cover the corn husks with boiling water and let soak for at least 1 hour.
- In the bowl of the stand mixer add the chilled lard with 1 1/2 tsps. baking powder and 1 tsp salt. Whip for 5 minutes. Gradually mix in 2 1/2 cups of the masa harina for tamales. Then gradually mix in the room temperature chicken broth. Mix on medium speed for 5 minutes. Taste for salt. Continue mixing for another 5 minutes or until masa looks fluffy. Cover and chill until ready to use.
- When ready, prepare a 10-quart steamer pot. Drop two pennies in, then fill with water to the right below the line indicated. Add steamer insert. Take a few of the softened corn husks and tear them into strips. Place them above the steamer insert loosely. Set aside.
- Separate 12 large corn husks that are about equal in size. Shake off excess water. You are going to spoon on a generous amount of masa between the 12 husks. Use the back of the spoon to spread the masa evenly across the bottom of the corn husk.
- Spoon in a generous portion of the chilled chicken tinga down the center of each tamal. Fold in the sides, then fold down the top flap. If you are using the lightly waxed deli sheets, wrap each tamal tightly, making sure you place them open side up in the steamer pot.
- Once all the tamales are in the steamer pot, turn the heat to high. If there are any open spaces left in the steamer pot, you can place some of the extra husks or even a foil paper ball in to keep tamales upright and in place. Cover tamales with extra husks or a lightly dampened clean kitchen towel. Place the lid on the pot. When it begins to steam rapidly, reduce the heat to medium. Set your timer for one hour.
- You want to keep a saucepan of water warming on low in case you must add more water to the steamer pot. If the pennies stop making noise(rattling), that indicates that you may be running out of water. Carefully pour in the water to the inside edge of the steamer pot if needed. Carefully pull out one tamal and let it cool for 5 minutes. If the husk comes away easily, then the tamales are ready. If not steam for another 20 minutes.
Notes
If you are not up to preparing freshly made corn tortillas, look for organic corn tortillas in your local grocery store. The texture and flavor are amazing in this taquito recipe. I only prepared 9 taquitos, but the complete tinga recipe could yield up to 24 taquitos or more.
Ingredients For Avocado Salsa
5 med tomatillos
1/3 small onion
2 serrano peppers
1 ripe avocado
Handful of fresh cilantro
1/2-3/4 c cold water
1/3 c Mexican crema
Salt, to taste
Add all of the ingredients to the blender jar. Blend on high until smooth. Taste for salt.
My Favorite Chicken Tinga Recipe Chicken Tinga Two! - La Piña en la Cocina (pinaenlacocina.com)