ElfyThe Timeless Tradition of Classic Chicken Tamales: A Taste of History
Originating from the heart of Mesoamerica, classic chicken tamales stand as a testament to centuries of culinary tradition.
With roots tracing back to ancient civilizations like the Aztecs and Mayans, these savory delights have evolved into a cherished staple of Mexican cuisine.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 45 min | 90 min | 5 min | 140 min |
The History
of classic chicken tamales is steeped in both cultural significance and practicality. In ancient times, they served as portable sustenance for warriors and travelers, wrapped in corn husks for preservation and convenience.
Over time, the recipe evolved, incorporating new ingredients and techniques introduced by Spanish colonizers.
Today, the process of making classic chicken tamales remains a labor of love, often shared among family and friends during festive occasions and gatherings.
The preparation involves a meticulous balance of masa harina, tender shredded chicken, and a symphony of spices, all carefully encased within a corn husk and steamed to perfection.
Beyond
their culinary appeal, classic chicken tamales symbolize community and tradition.
Each bite carries the flavors of history, reminding us of the resilience and ingenuity of generations past.
As we savor the warmth and aroma of these timeless treats, we pay homage to the rich heritage that continues to enrich our tables and nourish our souls.
Classic chicken tamales are more than just a dish—they are a taste of history, connecting us to our roots and uniting us in celebration.
Ingredients
For the masa dough
For the chicken filling
For assembling the tamales
Instructions
Prepare the filling
In a skillet, heat vegetable oil over medium heat.
Sauté onions and garlic until softened.
Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes.
Set aside.Prepare the masa dough
In a large bowl, mix masa harina, baking powder, and salt.
In a separate bowl, beat the lard until fluffy.
Gradually add masa mixture and chicken broth to the beaten lard, mixing until you achieve a soft dough consistency.
Assemble the tamales
Spread a thin layer of masa dough onto the center of a corn husk.
Spoon a small amount of the chicken filling onto the masa.
Fold the sides of the husk inward and then fold the bottom up. Secure with kitchen twine if necessary.
Steam the tamales
Arrange the tamales vertically in a steamer pot.
Steam over boiling water for about 60-90 minutes, or until the masa is firm and easily pulls away from the husk.
Let the tamales rest for a few minutes before serving.
Enjoy, Good Appetite!
