Tamales
Recipe courtesy of Richard Lambert of Santa Barbara Tamales to Go
Read an interview with Lambert about National Tamale Day by clicking here
Lee sobre Lambert y Día de Tamal en español aqui
(Makes about 25-30 tamales)
7 pounds chicken breast, bone-in
3 large green bell peppers, diced
Corn kernels cut from 3 ears of corn
1 quart tomatillo salsa (recipe below)
Salt to taste
3 1⁄2 pounds prepared masa
2 pound block of sharp cheddar cheese
2 cans olives, large black pitted
30 sheets of 7" x 9" parchment paper and 60 ribbon ties
- Place chicken in large pot and braise in water for about one hour. Remove chicken and let sit until cool enough to handle. Shred meat and set aside.
- Place corn kernels, diced green bell peppers, and shredded chicken in a large bowl. Salt to taste while mixing it all together. Add 1⁄3 of the tomatillo salsa at a time until the ingredients are blended. Place filling in refrigerator until ready to assemble tamales.
- Grate half the cheddar cheese, keeping the rest in the refrigerator. It is easier to work with cold cheese, so grate more when you need it. Place cheese and olives in separate bowls.
- Prep the masa in a mixer, using the paddle at a low speed for 2 to 3 minutes. This will bring the masa to a spreadable consistency. Place masa on a sheet pan covered with aluminum foil.
- Position the masa, olives, cheese, filling, wrapper and ribbon ties on a flat working surface. Spread 3-4 tablespoons of the masa onto a parchment paper sheet using a masa spreader. Keep the masa 11⁄2" away from the right and left sides, and about 4" from the top (along the 9" edge). Bring the masa all the way to the lower edge (the one closest to you).
- Place 3-4 tablespoons of filling on the masa near the edge closest to you, sprinkle cheese over filling, and place two olives against the filling. Carefully roll tamale (going away from you) and tie each end of wrapper with a ribbon tie (about 11⁄2" in from each end).
- Place tamales in a steamer and cover with a cloth (to help with the steaming process). Steam for 11⁄2-2 hours. Test the doneness of the masa by peeling back the wrapper a little to see if the masa is cooked through. It's best to let the masa firm up a bit by letting the tamales rest 10 to 15 minutes before serving. The tamales will remain warm for an hour or more out of the steamer.
Tomatillo Salsa
(Makes 2 quarts)
3 pounds 22 to 25 tomatillos
3 serrano chiles (or two large ones)
5 poblano chilies
2 white onions, quartered
5 cloves garlic, unpeeled
3 teaspoons cumin seed
2 teaspoons Mexican oregano
2 teaspoon coriander seed
2 tablespoons lard
Salt to taste
Method
- Fire roast onions, garlic, and serrano chiles on a comal over a burner for 10 to 15 minutes, turning several times to char all sides
- Fire roast tomatillos and poblano chilies under broiler, turning to make sure all sides are charred. Place poblanos in a plastic bag 15 minutes to steam, then peel away outer skin and remove seeds and stems. Do not wash poblanos because that will diminish their flavor.
- Peel roasted garlic and place all fire roasted ingredients in a blender for 20 to 30 seconds, then set blender aside until step five.
- Toast cumin and coriander seeds for several minutes in a sauté pan. Combine with Mexican oregano and drive 8-10 seconds in a spice grinder.
- Heat lard in a large skillet, add spice mixture and fry a few minutes. Add fire roasted ingredients from blender. The blended ingredients will “spit” when poured into oil, so be cautious. After a minute, lower heat to medium and simmer for about five minutes. If needed, add chicken broth while cooking to thin the salsa. Add salt to taste. I use about a tablespoon. You may refrigerate this salsa up to five days, or freeze for several months.
Note: some tomatillo salsa recipes also call for avocado. If you like the flavor, you might try adding avocado to the fire roasted ingredients before blending.