Chicken Tinga Tamales
Alpine Cuisine
Gather the whole family with these delicious and warm tinga tamales! Two very Mexican recipes in one ideal dish to celebrate these national holidays thanks to the quality of Alpine Cuisine, cookware made with stainless steel, which is made from a durable high-quality alloy, the kitchen companion that will last you a long time.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1/4 cups chipotle chile, for the sauce
  • 2 dried chipotle chile, soaked, for the sauce
  • 2 cloves garlic, for the sauce
  • 1 cup chicken broth, for the sauce
  • 2 onions, for the tinga
  • vegetable oil, for the sauce
  • 3 cups chicken breast, cooked and shredded
  • 2 bay, for the sauce
  • 125 grams lard, for the dough
  • 4 cups masa mix for tamales, for the dough
  • 2 cups chicken broth, for the dough
  • 1 tablespoon baking powder, for the dough
  • salt, for the dough
  • water, hot, to soak the leaves
  • corn husks
Preparation
1h 40 mins
1h 30 mins
Low
  • For the tinga: Cut the tomatoes into quarters on an Alpine Cuisine® cutting board and set aside. Then cut the onion into quarters and set aside. Finally, cut the 2 onions into half-moons and set aside.
  • Blend the tomatoes, onion, chipotle peppers, garlic cloves, and chicken broth. Set aside.
  • Heat the oil in a saucepan over medium heat and sauté the onion until it is transparent and soft, then pour in the sauce, season with salt and pepper, and cook for 5 minutes; then add the shredded chicken, bay leaves, and cook for another 20 minutes on low heat. Let cool and set aside.
  • Soak the tamale leaves in a container and add hot water, let sit for 10 minutes. Drain and set aside.
  • For the tamale dough: Place the lard in a mixer and beat until creamy, then gradually add the tamale flour, alternating with chicken broth, baking powder, and salt. Continue beating until you have a smooth and homogenous mixture. Set aside.
  • Add a little dough on a tamale leaf and using your Alpine Cuisine® dough spreader, spread the dough over the tamale leaf, add a tablespoon of chicken tinga, and wrap the tamale.
  • Add water to the small Alpine Cuisine® steamer, place the rack, and arrange the tamales vertically without packing them too tightly. Cover and cook for 1 hour.
  • Serve on a wide plate and accompany with traditional coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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