Chipilín tamales recipe with chicken

The Mexican tamales are of the most traditional dishes of Mexican cuisine. There is a great variety, of flavors and colors depending on the region in which they prepare, although it is clear that all are incredibly tasty without a doubt, an example of this variety is the chicken tamales prepared in the regions of the south of the country, specifically In the state of Chiapas, where they use a special seedling called Chipilín, which is added to the tamal mass giving it a different appearance and flavor, but not less rich. On this occasion in Recipesgratis.net we present some rich tamales in the Chiapas style combined with a simple chicken stew for filling, an excellent Mexican recipe. We invite you to accompany us to discover these fascinating and delicious chipilín tamales with chicken!

Ingredients to make chipilín tamales with chicken:

1. Below we present an image with the ingredients that we will use to prepare the rich chipilín tamales with chicken.

2. To start making the Mexican tamales, we take the peppers and add them to a saucepan with boiling water, let them be cooked for 5 min. And then we add the red tomatoes to the same pan so that they are cooked together. At the time we see that the red tomatoes are removed from the heat and drained the water. We add the chiles first since those take a little longer to cook than the red tomatoes.

3. Once the red tomato has been cooked and Chile adds them to the blender along with the garlic, half of the chicken broth and a pinch of salt, then we proceed to liquefy perfectly to obtain a homogeneous sauce for chicken tamales. We reserve a moment.

4. On the other hand, we take the onion, slice and place it in a pan with previously heated oil and let it be softened for a moment.

5. Once the onion is ready we take the sauce that we reserve a moment ago and add it to season. We constantly move for approximately 10 minutes.

6. When the sauce of the Mexican tamales is very fried we take the cooked and indulgence chicken breast and add it to the sauce and incorporate perfectly well. Let everything be cooked together for approximately 10 minutes until the sauce thickens a little. Once thick, we remove it from heat and reserve for a moment.

7. On the other hand we take the dry corn leaves and put them in a deep container with enough water to soften and are more manageable when wrapping the chipilín tamales with chicken.

8. Meanwhile in a deep bowl we place the butter and acrem it with the help of our hands.

9. Once acremada, add the dough for tamal and incorporate them perfectly well.

10. Now we add the chipilín leaves, perfectly washed and disinfected, to the dough with butter, and incorporate everything perfectly well.

11. To soften the mass of the Mexican tamales and that is not very thick, we add the chicken broth and incorporate very well.

12. We take the already soft corn leaves, place one on our palm of the hand and add a tablespoon of the dough we prepare, we expand it well on the corn leaf trying that it does not overflow on the banks.

13. We return to the chicken stew, take a spoonful of the stew and add it, right in the middle of the dough on the corn leaf, close the corn leaf and fold the lower end point back. Thus we will form the chipilín tamales with chicken.

14. On the other hand, we take a steamer we put some water in the background we put an aluminum rack and cover it with pieces of the corn leaves.

15. Once boiling the water we begin to place the tamales on the rack covered with the corn leaf pieces and place a piece of plastic covering the Mexican tamales and finally we close with the lid, and we cook them for about an hour.

Trick: We know that they are well cooked when the dough is no longer adhered to the corn leaf.

16. After this time and making sure that Chipilín tamales with chicken are well cooked, you can start enjoying them accompanied by a rich cookie athle Verdolagas tamal

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