Breakfast,  Chicken,  Dinner,  Featured,  Gluten Free,  Sides

Sweet Corn: Chicken Tinga Tamal

I prefer the tamales that I make at home. They are fresh and that makes a huge difference in the tamal dough. This tamal has my own twist. It’s definitely not a traditional tamal but it is delicious. I added to sweet corn because I like adding natural ingredients to enhance the flavor. You can either use hominy if you want your dough a little more savory or sweet corn if you don’t mind having a sweet and savory tamal. In my opinion both works, it just depends on what you prefer.

The filling is also really tasty. It has tomatoes and chipotle that give the sauce unique and delicious flavors. The best part is that if you have leftovers you also have another meal ready. I might actually make the filling separate again. That filling would be perfect for some arepas or tacos.

Ingredients foR THE FILLING-cHICKEN TINGA

  • 2 Boneless Chicken Thights

  • 1 Tsp Celery Seed

  • 1 Tsp Ground Mustard

  • 1 Bay Leaf

  • 3 Roma Tomatoes (Cut in Quaters)

  • 1/2 Cup of Chicken Broth

  • 2 Garlic Cloves

  • 1 Canned Chipotle in Adobo

  • 1 Tsp salt

  • Vegetable Oil (To Cook)

  • 1 Onion (Diced)

Directions for the Filling-Chicken tinga

  • In a pot, boil the chicken with celery seeds, ground mustard, and bay leaf. Boil for 15 minutes. Dice the chicken.
  • Use a food processor to blend the Roma tomatoes, chicken broth, garlic cloves, chipotle, and salt.
  • In a saucepan add vegetable oil and fry the onions until brown. Make sure that the oil is hot. You don’t want to caramelize the onions, you want to fry them.
  • After the onions are brown, add the diced chicken and the tomato sauce from the food processor.
  • Reduce the sauce by simmering on low heat until thick, about 10 minutes.

Ingredients for the tamal dough

  • 6 Ears of Sweet Corn

  • 1 1/2 Cups of Corn Masa for Tamales

  • 1 Tsp Salt

  • 1 1/4 Cup Butter (Room Temperature)

  • 1 Tsp Baking Powder

  • Corn Husks (Soaked in Warm Water to Soften)

Directions FOR THE TAMAL DOUGH

  • In a large pan, boil the sweet corn for 10 minutes.
  • Once the corn is cooked remove from water and cool.
  • Once the corn is cooled, cut off the kernels from the cob with a sharp knife.
  • Place the kernels into a food processor and blend until the mixture becomes medium coarse.
  • Mix the Kernels, corn masa, salt, and baking powder together.
  • In a separate stand mixer, whip the butter until fluffy.
  • Now combine the butter mixture with the corn mixture

Directions to Assemble the tamales

  • Add 1 1/2 heaping tbsp of tamal dough into a softened corn husk.
  • Add the chicken tinga on top of the tamal dough
  • Add 1 1/2 heaping tbs of tamal dough on top of the chicken tinga. Make sure to cover the filling.
  • Repeat until the mixture is gone.
  • Place the tamals in a steamer and cook for 1 1/2 hours.

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