Tamales De Tinga De Pollo Food

TAMALES DE TINGA DE POLLO

Steps:

• Remoja las hojas de maíz en agua caliente durante 30 min. Entretanto, bate los 4 próximos ingredientes en un tazón grande con una batidora eléctrica a velocidad baja hasta mezclarlos bien. Añade gradualmente el agua, batiendo bien después de agregar cada vez hasta que la masa esté ligera y esponjosa.
• Calienta el aderezo en una sartén mediana a fuego medio-alto. Agrega la cebolla y cocínala 3 min. Agrega los ingredientes restantes; revuelve. Cocina esto a fuego medio durante 10 min., revolviendo de vez en cuando.
• Esparce cerca de 1/3 taza de masa en un cuadrado de 4 pulgs. al centro de cada una de 12 hojas de maíz escurridas, dejando unas 2 pulgs. en la parte de arriba de cada hoja. Pon encima de la masa unas 3 cdas. de mezcla de pollo. Dobla ambos lados y un extremo de cada hoja para encerrar el relleno.
• Vierte 3 tazas de agua en una tamalera o una olla alta de 8 cuartillos de capacidad, con una vaporera adentro. Forra el fondo de la tamalera o de la vaporera con algunas de las hojas restantes. Pon los tamales en la tamalera, con el lado abierto hacia arriba; cúbrelos con las hojas restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales a fuego medio-bajo, manteniendo un hervor suave durante 1 hora o hasta que los tamales se separen de las hojas; agrega más agua hirviendo y ajusta el fuego según sea necesario para mantener un hervor suave.

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)

Steps:

• Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
• Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
• To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
• Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

TINGA DE POLLO

Steps:

• Fry the longaniza in hot oil.
• Add onions and stir until onions are transparent.
• Add tomatoes and one chipotle pepper.
• Once the sauce has simmered for a couple of minutes, add the chicken and cook fon 10 more minutes.
• If the Tinga seems dry, add some of the chicken stock from the breasts, sauce must be thick.
• Serve on a platter and garnish with slices of the chipotle pepper, avocado and lettuce.
• Enjoy!

TAMALES DE POLLO - CHICKEN TAMALES

Steps:

• Preparing the corn husks:.
• Remove the corn husks from their package.
• Place into a large bowl and pour boiling water over them.
• Since they will float, to keep them submerged, set another bowl full of water on top of them.
• Leave for several hours or overnight.
• Chicken Tamale Filling:.
• Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
• Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
• Stir well.
• Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
• Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
• You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
• Cool and use to make tamales now or freeze for use later.
• Basic Tamale Dough:.
• Mix the masa, baking powder, salt, and cumin thoroughly together.
• In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
• Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
• Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
• Cooking and Making the Tamales:.
• When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
• Put in a plastic bag to stay moist and remove only a few at a time as you need them.
• Lay one corn husk on a flat surface in front of you.
• Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
• The dough should be no more than 1/4 inch thick.
• Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
• Put about a tbsp of the chicken filling in a line down the center of the masa.
• Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
• Then fold the two ends over.
• You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
• The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
• Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
• Line the top of the steamer with corn husks, covering the bottom and sides well.
• Stack the tamales upright, with the tied down flaps upwards.
• For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
• Cover the tamales with more corn husks.
• Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
• Cover the steamer with a tight fitting lid.
• Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
• Keep the water bubbling, but not boiling violently.
• To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
• As you open the husk, the dough should come away easily from the husk and be completely smooth.
• Once cooked, tamales are very good tempered.
• They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
• Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
• They can be refrigerated and will keep well stored that way for about a week.
• However, it is best to freeze them.
• To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.

TINGA DE POLLO (CHICKEN HASH)

Steps:

• Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.

TINGA DE POLLO GAVACHO

Steps:

• In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
• Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
• Puree the rest of the chipotles with their sauce.
• French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
• Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
• When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
• Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
• Serve hot and enjoy.