Pulled Chicken and Corn Tamales


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Yields about 34 tamales.


Ingredients You'll Need

44 dried corn husks
1 1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons dried oregano
2 cloves garlic, minced
2 tablespoons plus 1 teaspoon salt
1/2 of a 13 1/8-ounce can chipotle chiles in adobo sauce (3/4 cup)
2 4-pound roasting chickens
1 tablespoon olive oil
1 onion, finely chopped
1/4 teaspoon freshly ground black pepper
2 cups fresh corn kernels (about 4 ears)
3 large tomatoes, cut into 1/4-cup dice
1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1 cup loosely packed cilantro leaves, finely chopped
6 cups masa harina


Directions

Soak corn husks in water for 24 hours.


Preheat oven to 425°. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Purée spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.


Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.


Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; sauté, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.


Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.


Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.


Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.


Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.


Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.


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