POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Chicken Tinga Tamales
From 'The Road to Mexico' by Rick Stein
A Tamales is a traditional Mexican parcel wrapped in a corn husk. Unwrap the parecl before eating, like unwrapping a tasty present!Ingredients
- 24-28 Totomoxtle corn husks
- Half Chicken Chicken Tinga, cold
- A salsa of your choice to serve
- For the Dough
- 500g tamal masa flour
- 2 tsp salt
- 2 tsp baking powder
- 220g lard, melted
- 700-750ml Chicken stock
Recipe
- Soak the husks in a bowl of just-boiled water. Weigh them down to keep them submerged and leave for an hour or two.
- To make the dough:
- Put the flour, salt, and baking powder in a food mixer.
- With the food mixer on a medium speed, add the melted lard and mix until incorporated.
- With the mixer still running, add ¾ of the stock, then add the rest a little at a time.
- Beat for 4-5 minutes until the dough has the consistency of cake batter – soft but holding its shape. You can refrigerate it at this stage for an hour or two, then beat again prior to using.
- Drain the corn husks and dry them with a tea towel.
- With the narrow end of the husk nearest you, spread 2-3 tbsp of dough in the centre of the husk with the back of a spoon. It should make a 10-12cm square and be about ½cm thick.
- Leaving a border around the edge, spoon about 1½ tbsp of cold Chicken Tinga in the centre of the dough.
- Using the corn husks, wrap the dough over the filling to encase it. Fold the sides over each other and the narrower end up, then tie with string to form an open-topped parcel. Repeat this process to make all the Tamales.
- Boil some water in a large steamer. Arrange the wrapped Tamales upright, with the open end uppermost, in a steaming basket and steam them for 45-50 minutes or until the dough comes away from the husks easily. Make sure to keep the water level topped up.
- Allow to sit for 5-8 minutes to firm up a little before serving. Serve 3 per person with a salsa of your choice.
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