Spicy Tinga Chicken Tamales with Crema Fresca

Homemade tamales filled with flavorful tinga chicken and topped with cool crema fresca. A perfect comfort food dinner!

Prep Time

60 minutes

Total Time

180 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.20/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

50husksDried Corn Husks(Soaked in hot water for at least 30 minutes to soften)

£6.00

4cupsMasa Harina(Instant corn flour for tamales)

£4.50

1teaspoonBaking Powder

£0.10

2teaspoonsSalt

£0.05

1cupLard or Vegetable Shortening(Softened)

£1.20

3cupsChicken Broth(Warm)

£0.80

2poundsChicken Breasts(Boneless, skinless)

£6.50

1mediumOnion(Roughly chopped)

£0.40

3clovesGarlic(Minced)

£0.15

28ouncesCanned Diced Tomatoes(Undrained)

£1.10

2peppersChipotle Peppers in Adobo Sauce(Plus 1-2 tablespoons adobo sauce, adjust to taste for spiciness)

£2.50

1cupChicken Broth

£0.80

1teaspoonDried Oregano

£0.15

0.5teaspoonGround Cumin

£0.10

1Bay Leaf

£0.05

To tasteCrema Fresca(For topping)

£2.00

Total Cost

£26.40

£2.20 per serving

Instructions

1.
**Prepare the Chicken Tinga:** In a large pot, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Remove chicken and let cool slightly. Shred the chicken with two forks and set aside.
2.
**Make the Tinga Sauce:** In a blender or food processor, combine the onion, garlic, diced tomatoes, chipotle peppers, adobo sauce, chicken broth, oregano, cumin, and bay leaf. Blend until smooth.
3.
Heat a large skillet over medium heat. Pour the tinga sauce into the skillet and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
4.
Add the shredded chicken to the tinga sauce and stir to coat. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors. Remove bay leaf. Taste and adjust seasoning if necessary.
5.
**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt.
6.
In a separate bowl, cream the softened lard or vegetable shortening until light and fluffy.
7.
Gradually add the creamed lard to the masa mixture, mixing until well combined. Add the warm chicken broth, a little at a time, mixing until a soft, slightly wet dough forms. The dough should be the consistency of thick cake batter. Test: A small ball of dough should float in a glass of cold water.
8.
**Assemble the Tamales:** Take a softened corn husk and spread a thin layer (about 2-3 tablespoons) of masa dough onto the husk, leaving a 1-inch border on the sides and bottom. Place a spoonful (about 2-3 tablespoons) of the tinga chicken in the center of the masa.
9.
Fold one side of the husk over the filling, then fold the other side over. Fold up the bottom of the husk. If the husk is too short, tie it with a thin strip of corn husk.
10.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket in a large stockpot with simmering water, ensuring the water level is below the steamer basket. Stack the tamales loosely to allow steam to circulate. If necessary, use a small plate or bowl under the tamales to raise them in the steamer.
11.
Cover the pot tightly and steam the tamales for 1.5 to 2 hours, or until the masa is firm and easily pulls away from the husk. Check the water level periodically and add more if needed.
12.
**Serve:** Carefully remove the tamales from the steamer and let them cool slightly before serving. Top with crema fresca.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

35g

13% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Soaking the corn husks overnight ensures they are pliable and easy to work with.

For a smoother masa, use a stand mixer to cream the lard and incorporate the masa harina.

If the masa dough is too dry, add a little more chicken broth. If it's too wet, add a little more masa harina.

Test a tamale after 1.5 hours of steaming to check for doneness. The cooking time may vary depending on the size of the tamales.

Leftover tamales can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by steaming or microwaving.

Cooking Equipment

Large Stockpot with Steamer Basket or Tamale Steamer

Large Bowl

Mixing Bowls

Large Skillet

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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