How To Make Tamales Rojos de Pollo (Red Chicken Tamales)
Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.
Serves:
Ingredients
- 2 cups masa harina (corn flour)
- 2 cups chicken broth
- 1 cup shredded cooked chicken
- 1/2 cup red sauce (enchilada sauce or homemade)
- 1/4 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- Corn husks, soaked in water
Instructions
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In a large mixing bowl, combine masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt. Mix well until a soft dough forms.
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In a separate bowl, mix shredded chicken with red sauce until well coated.
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Take a soaked corn husk and spread a thin layer of masa dough on it, leaving space at the edges. Place a spoonful of the chicken mixture in the center of the dough.
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Fold the sides of the corn husk toward the center, enclosing the filling. Fold the bottom edge up and secure with a small strip of corn husk.
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Repeat with remaining corn husks and filling.
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Prepare a steamer pot by filling it with water and placing a steamer basket inside. Arrange the tamales in the steamer basket with the open end facing up.
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Steam the tamales for about 1.5 to 2 hours, or until the masa is firm and easily pulls away from the husk.
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Serve the tamales hot with additional red sauce and enjoy!
Nutrition
- Calories : 360kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 35mg
- Sodium : 1000mg
- Total Carbohydrates : 52g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 10g
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