Chicken Stuffed Tamale Ring

Name: Chicken Stuffed Tamale Ring
Prep time: 135 min
Cook time: 95 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, divided; 1 kilo tomatillo; 7 serrano chiles; 1 clove garlic; 1/4 onions; 2 cups chicken broth; 1 sprig fresh cilantro; 2 tablespoons vegetable oil, for the filling; 1/2 onions, filleted, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 1 cup Poblano chile, sliced, for the filling; 1/4 cups corn kernels, for the filling; 1 1/2 cups chicken, cooked and shredded, for the filling; salt, for the filling; pepper, for the filling; 250 grams lard, for the dough; chicken broth, for the dough; 750 grams masa mix for tamales, for the dough; 1 tablespoon baking powder, for the dough; 1 tablespoon salt, for the dough; corn husks; water, hot; sour cream, for serving; queso fresco, for serving; corn kernels, for serving; fresh cilantro, for presentation

Melissa Veytia

Are you tired of typical tamales? This Chicken Stuffed Tamale Ring gives a twist to the classic recipe; it's an easy way to enjoy tamales and very delicious.

Mexican tamales can be sweet or savory and are wrapped in banana or corn leaves; they are steamed. You can share this recipe filled with green sauce and strips of chicken with your entire family in a convenient way.

Reviewed by Editorial Team of Kiwilimón

Published: 21-08-2018

Preparation

40 mins

1h 35 mins

Low

For the sauce, in a pot, heat a tablespoon of oil and fry the tomatoes along with the chili, garlic, and onion for 5 minutes or until the tomatoes are slightly soft. Pour in the chicken broth, add the cilantro, and cook for 15 minutes. Chill slightly and blend until you obtain a smooth sauce. Heat the other tablespoon of oil in a pot over medium heat and fry the sauce for about 10 minutes, seasoning with salt and pepper. Chill. For the filling, heat two tablespoons of oil in a pan over medium heat and sauté the onion, add the garlic, strips, corn kernels, and chicken, cooking for about 5 minutes and seasoning with salt and pepper to taste. Chill. For the dough: beat the lard until pale and gradually add the chicken broth, tamale flour, baking powder, and salt, continuing to beat until you have a smooth and homogeneous dough. Soak the tamale leaves in hot water for about 10 minutes or until softened. In a previously greased and floured ring mold, place a little of the tamale dough, filling the mold halfway. Make a groove using a spoon and add a bit of sauce and filling, cover with more sauce, and finish filling the mold to the top with the rest of the dough. Cover with corn husks and aluminum foil. Cook in a water bath over medium heat for 1 hour or until cooked. Unmold and decorate with cream, fresh cheese, corn, and cilantro.