Aunt Maria's Chicken Tamales

Learn how to make tamales like a pro with Aunt Maria's authentic recipe! Tender chicken and fluffy masa - perfect for your next fiesta. Get the easy homemade tamales recipe!

Alright, let's dive into the magical world of tamales ! honestly, who doesn't love a good tamale? they’re like little presents wrapped in corn husks, bursting with flavour.

But you know? the best ones are always homemade, right? so, fancy learning how to make tamales ?

Tamales: A Taste of Mexico in Your Kitchen

Tamales, a staple in mexican cuisine, have a rich history. they’ve been around for centuries, dating back to ancient mesoamerica.

These yummy treats are often enjoyed during special occasions, like christmas and día de muertos. they are proper tasty. it's a medium difficulty recipe that takes about 3.

5- 4 hours. this recipe makes around 24 tamales. enough to feed the whole family!

Making tamales is like a proper hug from the inside. Authentic Mexican style !

Why These Tamales Are Special

These aren't just any tamales. the aunt maria's chicken tamales are packed with flavor. we're talking tender chicken, seasoned to perfection, wrapped in fluffy masa.

The recipe features lean protein. it also showcases vibrant, traditional mexican flavors. think chili powder, cumin, and oregano. these tamales are perfect for a family gathering or a festive celebration.

It is how to make authentic mexican tacos , but in corn husk form!

What You'll Need for Authentic Flavor

Let's get down to brass tacks, then, shall we? here's what you need. you will need chicken thighs, onion, garlic, diced tomatoes and green chilies, chili powder, cumin, oregano, chicken broth, corn husks, masa harina, baking powder, lard or vegetable shortening, and of course, salt! the easy tamales recipe starts with good ingredients.

Time to whip up some homemade tamales recipe !

Alright, gather 'round, folks! we're diving headfirst into how to make tamales , aunt maria style. these aren't just any tamales.

They are fluffy pillows of deliciousness. trust me, they're worth every single second.

Ingredients & Equipment: The Lowdown

Right, let's talk bits and bobs. You need the right gear, yeah? It's not rocket science, but it makes life easier.

Main Ingredients: The Stars of the Show

• 1.5 lbs (680g) boneless, skinless chicken thighs. Honestly, cheaper cuts like thighs give you way more flavour.
• 1 medium onion, chopped (about 1 cup / 150g )
• 2 cloves garlic, minced. Don't be shy with the garlic, it's life!
• 1 tbsp (15ml) olive oil. Any cooking oil works, honestly.
• 1 (10 ounce / 283g) can diced tomatoes and green chilies, undrained. Rotel is ace!
• 1 tsp chili powder. Adjust to your heat preference.
• 1/2 tsp cumin. Essential for that authentic vibe.
• 1/4 tsp oregano.
• Salt and pepper to taste. Season like you mean it!
• 1 cup (240ml) chicken broth.
• 8 ounces (225g) dried corn husks (about 24 ). Soak them till they're floppy.
• 4 cups (400g) masa harina. This is essential ! Don't try to sub it.
• 1 tsp baking powder. Helps with the fluff.
• 1 tsp salt.
• 1 cup (2 sticks / 225g) lard or vegetable shortening, softened. Lard gives a proper flavour, you know?
• 3 cups (720ml) hot chicken broth. Keep it hot.

Seasoning Notes: The Flavour Bombs

Cumin and chili powder are non-negotiable. oregano adds a touch of earthy magic. for flavor enhancers, a pinch of smoked paprika does wonders.

If you are looking for authentic taco recipes mexican style , consider using a similar spice blend. for authentic mexican taco recipes , experiment with adding a bay leaf to your chicken broth.

To create authentic mexican tacos beef , use shredded beef brisket instead of chicken and season heavily with ancho chili powder.

For taco fillings ideas vegetarian , try using roasted sweet potatoes, black beans, and corn, seasoned with chili powder and cumin.

Equipment Needed: What You'll Need

You'll need a large stockpot or steamer and a large bowl for soaking those husks. a stand mixer is brilliant, but a hand mixer will do.

If you haven't got a steamer, you can use a colander over a pot with boiling water. remember to keep enough water!

Right, that's the basics covered. We now have all the equipment and ingredients to how to make authentic mexican tacos and how to make tamales . Let's get cooking!

Remember Homemade Tamales Recipe needs time and love.

I hope this helps you with Easy Tamales Recipe with this Tamales Recipe Pork .

Alright, let's talk tamales, yeah? i remember the first time i tried to make them. oh my gosh, it was a disaster! the masa was all wrong, the filling was bland.

Honestly, it tasted like sad, lumpy cornmeal. but hey, we all start somewhere, right?

Aunt Maria's Chicken Tamales: A Fiesta in Every Bite!

These chicken tamales are like a warm hug on a cold day. authentic mexican style cooking with a comforting dish is perfect for family gatherings.

This method, based on traditional methods, uses a tender chicken filling, enveloped in a light, fluffy masa, steamed to perfection.

I am going to teach you how to make tamales . yes they’re a labor of love, but worth the effort.

Prep Steps: Let's Get Organised!

• Essential mise en place: get everything ready! chop your onion, mince that garlic. have your spices measured out. honestly, this makes a huge difference.

  It makes authentic taco recipes mexican style so much easier.

• Time-saving organization tips: Soak those corn husks NOW! Like, seriously, get them soaking in hot water. It takes at least 30 minutes , best done earlier.

• Safety reminders: Be careful when shredding the chicken. Hot chicken + forks = potential owies!

Step-by-Step: From Zero to Fiesta!

1. Soak the husks: Get those husks submerged in hot water. They need to be bendy, not crunchy. 30 minutes minimum .
2. Cook the chicken: Sauté onion, garlic in olive oil until soft. Add chicken and brown it. Then stir in tomatoes, spices, and broth. Simmer until chicken's cooked. Shred with forks.
3. Make the masa: Mix masa harina, baking powder, salt in a bowl. Cream the lard/shortening until fluffy. Gradually add hot broth, beat until a smooth dough forms. The float test is your friend!
4. Assemble: Spread masa on a husk, top with chicken. Fold and fold. This is where it gets a little fiddly, you know?
5. Steam: Stand tamales upright in a steamer. Add water (below the basket!). Bring to boil, then reduce heat, cover. Steam for 2 - 2. 5 hours .
6. Check for doneness: The husk should pull away clean.
7. Rest: Let them sit for 10 minutes before serving.

Pro Tips for Tamale Perfection

• Hydrate the masa properly : Proper hydration of the masa is crucial for a light and fluffy texture. Add broth gradually, and don't be afraid to adjust the amount if needed.

• Don't overfill : Overfilling the tamales will make them difficult to close and may result in uneven cooking.

• The float test : Drop a small ball of masa into water. If it floats, you're golden!

So, that’s aunt maria's recipe, tweaked and tested. remember to be prepared for variations. maybe you like it spicy? throw in some chillies.

Want a vegetarian option? go for it! tamales are all about love, food and experimenting. i really hope you enjoy learning how to make tamales using this recipe.

Alright, let's talk tamales, shall we? Aunt Maria's Chicken Tamales , they're not just food, they're a whole vibe . Making them? It's like a mini fiesta in your kitchen, honestly.

Recipe Notes: The Nitty-Gritty

Before you dive into how to make tamales that would make abuela proud, let's chew the fat about some important bits.

These are my notes on crafting this easy tamales recipe ! we're talking tips, tricks, and tweaks. this ain't a gordon ramsay masterclass, just a friendly nudge in the right direction.

Serving Suggestions: Plating like a Pro

Okay, you've made these amazing homemade tamales recipe . now, what? don't just chuck 'em on a plate! present them like you actually care.

A dollop of sour cream, a sprinkle of cilantro, maybe a side of fresh salsa. think vibrant colours! a bit of pico de gallo never hurt anyone, right? and for drinks? ice-cold cerveza or a refreshing agua fresca.

Bam! instant fiesta.

Storage Tips: Keeping it Fresh

Right, so you've made a batch of tamales recipe pork and there's loads left. what to do? fear not! let them cool completely.

Then, wrap them individually in foil or cling film and pop them in the fridge. they'll last for about 3-4 days.

Fancy freezing them? go for it! wrap them well and they'll keep for up to 2-3 months. when you're ready to eat, steam them again until heated through.

Or, if you're impatient like me, a quick zap in the microwave works, but be careful not to dry them out.

Reheating is key.

Variations: Let's Get Creative

Want to mix it up? absolutely! for my vegetarian pals, try stuffing them with roasted sweet potatoes, black beans, and corn.

Seriously good taco fillings ideas vegetarian ! you could even throw in some cheese for extra gooeyness.

As for seasonal swaps? In the summer, zucchini and bell peppers are a winner. Autumn calls for butternut squash. Honestly, the possibilities are endless.

Nutrition Basics: Goodness Inside

Okay, let's get real for a sec. tamales are delicious, but they ain't exactly health food, are they? they're a treat.

They are high in carbohydrates and fats, thanks to the masa and filling.

They do pack a bit of protein too, especially with that chicken filling. The masa also contributes some fiber. Just remember, everything in moderation, eh?

I think Authentic Mexican Tacos Beef or Authentic Mexican Taco Recipes can be a bit of fresh air, but how to make authentic mexican tacos is a skill.

Right, that's your lot. go forth and make some amazing tamales! and remember, cooking should be fun, so don't stress too much if things don't go perfectly.

Just enjoy the process and share the love.

Before you go! Here some Authentic Taco Recipes Mexican Style .

Frequently Asked Questions

Why are my tamales coming out dry? They're a bit like eating sawdust!

Dry tamales are a common woe, like a soggy bottom on a Great British Bake Off tart! The usual culprit is not enough moisture in the masa. Gradually add more hot chicken broth to the masa until it resembles a thick, but spreadable, paste. Also, ensure your steamer has enough water and that the tamales are properly wrapped in the corn husks to retain moisture during the steaming process.

Can I freeze tamales? I’ve got enough here to feed the 5000!

Absolutely! Tamales freeze beautifully, making them ideal for batch cooking. Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They'll keep well for up to 2-3 months. To reheat, steam them again until heated through, or microwave them (though steaming is best for maintaining that perfect texture).

What's the secret to a light and fluffy masa? Mine always seems a bit dense.

A light and fluffy masa is the Holy Grail of tamale-making, much like finding the perfect cup of tea! The key is properly aerating the lard or shortening. Cream it well with a mixer until it's light and fluffy before adding the masa harina. The "float test" (dropping a small ball of masa into water) is a great way to check if you've achieved the right consistency – it should float!

How to make tamales that are vegetarian? I’m catering for some veggie friends.

Making vegetarian tamales is a doddle! Simply swap the chicken filling for a mixture of sautéed vegetables like corn, zucchini, bell peppers, and black beans. You can use the same spices as the chicken filling to keep the flavour profile similar. You can also use vegetable broth in the masa to keep it fully vegetarian.

I'm a bit worried about all the lard. Are there healthier alternatives when considering how to make tamales?

Fair enough, all that lard can be a bit daunting! While lard contributes to the authentic flavour and texture, you can substitute vegetable shortening or even coconut oil for a slightly healthier option. The texture might be a little different, but the flavour will still be delicious. Just remember, moderation is key – even with a "healthy" alternative, tamales are still a fairly rich dish.

Can I make these ahead of time? I don't want to be stuck in the kitchen all day the day of my party!

Absolutely! Tamales are perfect for making ahead. You can assemble them a day or two in advance, wrap them tightly, and store them in the refrigerator. Then, simply steam them when you're ready to serve. This is like having a pre-show rehearsal before the big performance – it allows you to relax and enjoy the party!

Previous Recipe: My Go-To Best Coleslaw Recipe: Tangy & Easy!
Next Recipe: Easy Chicken Etouffee Recipe: Louisiana Comfort Food!