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Ingredientes
- 24 x dry corn husks Boiling water as needed
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 lb chicken thighs with skin and bone
- 1 med onion minced
- 4 x garlic cloves minced
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. chili pwdr
- 2 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 c. shredded Monterey Jack cheese - (4 ounce)
- 1 lb tomatillos husks removed
- 10 x dry chiles de arbol
- 1 can tomato sauce - (8 ounce)
- 1/2 med white onion coarsely minced
- 1 x garlic clove crushed
- 2 c. yellow or possibly white cornmeal (preferably stoneground)
- 3/4 c. all-purpose flour
- 2 Tbsp. sugar
- 2 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 tsp salt
- 2 c. buttermilk
- 2 lrg Large eggs beaten
- 1/4 c. vegetable oil plus additional for the pan (preferably sunflower)
Direcciones
- To make the Tamales: Place the corn husks in a large bowl and add in sufficient boiling water to cover. Submerge in the water by weighting down with another bowl. Let stand till the husks soften, about 1 hour. Drain well and pat dry.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add in the chicken and cook, turning once, till browned, about 10 min. Transfer to a plate.
- Add in the onion to the fat in the skillet and cook, stirring often, till softened, about 3 min. Add in the garlic and stir till fragrant, about 1 minute. Stir in the cilantro, chili pwdr, cumin, salt, and cayenne. Return the chicken to the skillet and add in sufficient cool water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook till the chicken is cooked through, about 45 min.
- Transfer the chicken to a plate. Cold till easy to handle. Throw away the skin and bones and coarsely chop the meat. Transfer to a medium bowl.
- Meanwhile, let the cooking liquid stand off the heat for 5 min. Skim off and throw away the fat on the surface. Return the skillet to the stove and bring to a boil over high heat. Cook till the liquid is reduced to a thick glaze, about 20 min. Scrape the glaze onto the chicken, then add in the cheese.
- To make the tamales, place a corn husk on the work surface. Spread about 3 Tbsp. of the Classic Cornbread batter in a 2- to 3-inch square area in the center of the husk. Place 1 heaping Tbsp. of the chicken in the center of the batter and top with about 1 Tbsp. of the batter. Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide). Fold over the ends of the husk so the tamale is about 3 inches long. Place the tamale, smooth-side up, on the work surface. Using kitchen twine, tie up the tamale gift-box fashion. Repeat with the remaining husks, batter and chicken. (You may have some husks left over since you soaked more than you needed, in case some got torn.)
- Stand the tamales up, side by side, in a steamer inserted in a large pot. Add in sufficient water to the pot to barely reach the bottom of the steamer. Cover tightly and bring to a boil over high heat. Reduce the heat to low. Steam the tamales till the batter is hard (open a tamale to check), about 1 hour. (The tamales can be made up to 8 hrs ahead, cooled, and refrigerated. Steam over boiling water for 15 min to reheat.)
- Serve warm, with the Salsa Roja passed on the side.
- For the Salsa Roja: Bring a large saucepan of water to a boil over high heat. Add in the tomatillos and cook just till softened, about 10 min. Drain.
- Heat a heavy skillet (preferably cast-iron) over high heat till very warm. Cook the chiles, turning frequently, till they turn a darker shade, about 3 min. Don't burn them. Transfer to a plate and cold. Cut open and throw away the seeds and stems. (Wear plastic gloves if your hands are sensitive, and don't touch your eyes or possibly other delicate parts of your body till you wash your hands well.)
- Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or possibly food processor. Season, to taste, with salt. Cold completely. (The salsa can be prepared up to 3 days ahead, covered, and refrigerated.)
- For the Classic Southern Cornbread Batter: Whisk the cornmeal, flour, sugar, baking pwdr, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, Large eggs, and oil in another bowl till the Large eggs are well combined. Pour into the well and stir just till the batter is moistened - don't overbeat.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 8 servings | |
| Calories 604 | |
| Calories from Fat 278 | 46% |
| Total Fat 31.13g | 39% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.37g | |
| Cholesterol 142mg | 47% |
| Sodium 1449mg | 60% |
| Potassium 619mg | 18% |
| Total Carbs 52.83g | 14% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.27g | 7% |
| Protein 27.88g | 45% |
