Ingredients
- 1/2 kg of chicken meat
- 50 grams of guajillo chilli, deveined
- 30 grams ancho chilli, deveined
- 1 clove of garlic
- 8 cumin
- 1/4 kg of butter
- 1/2 tablespoon baking powder
- 1/2 tablespoon salt
- 3 cups chicken broth
- 1/2 kilo of flour for tamales
- Corn husks, soaked in hot water and drained
Preparation
- Boil the chicken meat in a pot of water and salt until soft.
- Meanwhile, toast the chiles on a griddle over medium heat and soak them in hot water until they are very soft. Blend them together with the garlic and cumin.
- Heat 1 tablespoon of shortening in a saucepan over medium heat and pour in the previous sauce; fry for a few minutes. Shred the chicken meat and add it to the sauce. Cook for a few minutes.
- Whisk the rest of the shortening in a large bowl until fluffy. Add baking powder, salt, chicken broth and flour; Keep beating until all the ingredients have been incorporated. The dough will be ready when a ball of it can float from a glass of water.
- To assemble the tamales, put 2 tablespoons of dough and 1 tablespoon of filling on each tamale leaf. Fold the tamales well and arrange them on the grill of a steamer pot with boiling water.
- Cover and cook until the tamale pulls away easily from the leaf, about 1 hour
