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Tamales

Chicken Birria Tamales Recipe

4.67 from 3 votes
Chicken Birria tamales are made with boneless chicken breast and birria sauce made from dried chiles and a hint of cinnamon.
Prep Time 2 hours 45 minutes
Cook Time 35 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Calories: 204

Ingredients
  

Masa Dough
  • 3 cups masa flour for tamales
  • 2 cups water
  • 1 cup lard
  • 1 tbs kosher salt
  • 36 corn husks
Chicken Birria Mixture
  • 2 boneless skinless chicken breasts
  • ½ yellow onion
  • 4 cloves garlic
  • 8 guajillo chiles dried, stemmed and seeded
  • 12 chiles de árbol dried, stemmed and seeded
  • 3 bay leaves
  • ¼ cinnamon stick
  • ½ teaspoon cumin seeds
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground ginger
  • 4 cloves whole
  • 4 allspice berries whole
  • 2 teaspoon sesame seeds
  • 28 oz canned diced tomatoes with juices
  • ¼ cup white vinegar

Equipment

  • Steamer

Method
 

  1. In a large bowl, add salt to the masa flour and stir. Add the water and stir to combine. Add the lard to a stand mixer. Using the paddle attachment, mix at medium speed for 5 minutes. The lard should be light and fluffy. Add the masa flour mixture to the lard and mix at medium speed until well blended, about 5 minutes.
  2. Soak corn husks in water for 30 minutes to soften. Cut the chicken breast into 2 inch pieces. Add to a pot of boiling water along with the onion, garlic and bay leaves. Cook until done, about 40 minutes.
  3. Add the dried chiles to a bowl and cover with hot water. Let the chiles soak for 30 minutes. Drain the chiles and discard the soaking liquid. Add all dried spices to a cast iron skillet. Gently toast the spices over low heat until they start to develop a little color, about 9 - 10 minutes.
  4. Transfer the soaked chiles and toasted spices to a blender. Add the tomatoes and vinegar and blend until smooth. Transfer the mixture to a small sauce pot and bring to a boil. Lower the temperature and simmer for 30 minutes, stirring occasionally.
  5. Shred the chicken into small pieces. Add enough sauce to moisten the chicken. Keep remaining sauce to serve with the finished tamales.
  6. Overlap two corn husks. Spread ⅓ cup of masa on the corn husks into a rectangle, about 4" by 6". Spread to the edge of the wide end but only to within about 2" of the narrow end.
  7. Add ¼ cup of the chicken mixture to the center of the masa. Gently fold both long edges together. Fold the narrow end without masa up and roll the tamale to finish.
  8. Place the tamales in a steamer basket on end, with the folded end down. Cover and steam for 35 minutes. Hint: Place a dime in the bottom of the steamer. It will rattle as the water boils. Add water if the rattle stops.

Nutrition

Calories: 204kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 762mgPotassium: 461mgFiber: 5gSugar: 3gVitamin A: 3021IUVitamin C: 39mgCalcium: 242mgIron: 4mg

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