Chicken Tamales with Poblano Sauce

I've wanted to make tamales for a while and it was pure luck that I stumbled upon corn husks at the grocery store. The only reason I came across these husks was because they were right next to the plantains. And ever since I made Fried Plantains and Beans, I can't get enough of those fruits!

Tamales aren't hard to make- they just require a few unique ingredients, most notably corn flour and corn husks. But nowadays it's easier than find ingredients like these at any given grocery store, rather than go to a specialty market. That being said, ALWAYS go to a specialty/ethnic market if you have the option. Chances are you'll find fresher ingredients and it's a great way to learn more about that specific culture. And, it's always good to support the local businesses!

These chicken tamales are a fairly blank slate which only heightens the flavor for the poblano sauce. And if poblanoes aren't your thing you can always serve salsa or sour cream with your tamales. Like a soft "hot-pocket", tamales have a noticeable corn flavor from the maseca flour and steamed husks. The texture of the corn dough mixed with the shredded chicken make for a delicious mesoamerican meal! 

Ingredients: Makes 8-10 Large Tamales

Corn Husks--- 8 to 10

For the Filling:

Boneless, Skinless Chicken--- 1 LB
Macesa Corn Flour--- 2 CUPS
Ground Cumin--- 1 TSP
Chili Powder--- 2 TSP
Salt and Pepper--- Pinch
Chicken Stock--- 3 CUPS
Water--- 1 CUP

For the Sauce:

Poblano Pepper--- 1
Cherry Pepper--- 2
Salt and Pepper--- Pinch
Water or Stock--- 1/2 CUP

STEP BY STEP:

• Bring 1/2 CUP water or stock to a boil. Cut peppers and add to pot. Reduce heat and let simmer for 20 minutes.

• Once peppers are very tender, add stock and peppers to food processor and pluse until evenly mixed

• Return blended peppers to pot. Bring to a boil and stir until excess water is gone and sauce thickens. Season with salt and pepper and refrigerate.

• Submerge corn husks in water and let soak for 1 hour. It's helpful to place a can on top of the husks to keep them fully under water.

• In the meantime, bring water to a boil in a dutch oven or small pot and add chicken. Reduce heat and let chicken simmer until fully cooked. Once cooked, use two forks to pull apart chicken into shreds. 

• In a large bowl, whisk corn flour, cumin, chili powder, salt, pepper and stock together. Mix and knead until there are no lumps and you have a solid but sticky dough ball. 

• Remove corn husks from water one at a time. Evenly spread about 2 TBSPs of dough in the middle of the corn husk. (Be sure to leave plenty of uncovered husky to make wrapping the tamale easy) Next, Top 1 to 2 TBSPs of Chicken on the dough.

• Fold tamale long sides of the tamale end over end. This will seal the chicken into the pocket of dough. Fold the other exposed ends of the husk down. 

• Place tamales on rack or even into metal colander ( I used a colander)  

• Fill a large pot of water about half way and bring to a boil. 

• Place colander over boiling water (be sure it doesn't fall in) Cover and let steam for 1 hour

• Once time has passed, remove tamales from the colander. The dough should easily peel away from the husk.

Serve tamales with poblano sauce, sour cream and chives and enjoy!