How to make RED Chicken Tamales | AUTHENTIC Mexican tamales recipe |Villa Cocina

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina is more nutritious, while cornmeal is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are usually more affordable than breasts.

Season chicken thighs with salt and black pepper.

Brown chicken in a large pot with avocado oil, skin side down.

Flip chicken after browning and pour in water.

Add garlic, onion, cilantro, mint, oregano, thyme, bay leaves, and allspice to the pot.

Bring to a boil, then lower heat to simmer for 30 minutes.

Remove chicken and strain the broth into a container.

Toast guajillo, puya, and ancho peppers after removing seeds, veins, and stems.

Saute half a white onion and garlic cloves in a saucepan with avocado oil.

Add oregano and cumin, then toast for a minute.

Add toasted peppers and 3 cups of broth to the blender and blend until smooth.

Pour sauce into a saucepan, add an additional cup of broth, and simmer for 5-10 minutes.

Mix shredded chicken into the sauce and cook for a couple of minutes.

Soak corn husks in water for 15-30 minutes and rinse them.

In a bowl, mix masa harina, salt, and baking powder.

Combine pork lard and avocado oil, then mix with masa mixture.

Gradually add warm broth to the masa until it reaches a soft consistency.

Assemble tamales with masa and filling in soaked corn husks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary