Tamales with Pumpkin and Chicken
The origin of Tamales as you know by now is really traditional and for Mexican people I can assure you that corn is main ingredient which we have been used and cooked since very long time ago. I am proud to be part of cooking this ingredient due it makes me feel that I can have contact with my ancestors at least through this ingredient which I know they also enjoyed like we do currently. Also I have been in other countries and I can find and taste the cooked corn and believe me I really like and enjoy all countries cooked corn, but you need to taste, to try Mexican tamales which main ingredient is corn, which is nutritional and delicious. Come and try this recipe.
Tamales are a tasty tradition that has crossed borders and time. In less than an hour you will have these tamales with pumpkin and chicken on your table.
Ingredients to prepare ten pumpkin tamales;
500 grams of pumpkin
500 grams of corn dough or corn flour.
500 grams of chicken
2 Cloves of garlic
6 Tree Chilies
1 Chile guajillo
Salt to taste
Teaspoon of baking powder
1/2 cup of pumpkin seeds
150 grams of vegetable lard
1 Bunch of corn leaves
Process for tamales with pumpkin and chicken:
The chicken is cooked along with the tomato, guajillo chili and salt.
While everything else is prepared, the corn leaves are left to soak in water so that they soften.
The uncooked pumpkin is passed through a skimmer to obtain a slightly thick julienne.
The vegetable shortening is put in the microwave to soften it.
The dough can be prepared with corn flour. In the package come the instructions on how to do it.
In a bowl mix the dough previously kneaded together with the vegetable shortening, or replace with lard or butter. Add the striped pumpkin and half a cup of the chicken consommé. Mix until the ingredients are integrated. Add the salt and baking powder; knead until the dough has a smooth consistency.
It is covered with cloth and it is left to rest while we toast the pumpkin seeds, only to leave them until they change color as light brown without let them to burn, that would embitter its flavor.
The tomato is liquefied together with the chilies, the toasted nuggets and half a cup of consommé, salt until no pieces of pips remain.
We take out the bones to the cooked chicken and crumbles.
The onion and garlic are finely chopped. They are put to fry till light brown color in a little oil or vegetable shortening. When it is light fried the chicken is added for frying too.
Add the blender sauce and let it cook until it loses the liquid.
In order to start to prepare the tamales with pumpkin and chicken, the corn leaves are spread with two tablespoons of the prepared dough, trying to make a thin layer, the baking powder will sponge.
A spoonful of the chicken stew is added to the center,
The tamales with pumpkin and chicken leafs are folded in tamal by tamal, first on the bottom and then on the sides, the dough will help the leaves stick together.
With your fingers we go through the filling so that the pumpkin tamales are compact. Its tip is bent to form a rectangle.
In a steamer pot with water corn leaves are placed, the tamales with pumpkin and chicken stand up with the part folded down.
Cover with more corn husks, cover the steamer and let it cook for thirty minutes.
Watching that the steamer doesn’t lack water, if it is consumed add little more water on one side without wetting the tamales.
To check that tamales with pumpkin and chicken are already cooked, the tamale should be easily detached from the corn leaf.
The tamales with pumpkin and chicken are served with cream, cheese, the sauce of your choice and are decorated with pieces of cooked pumpkin.
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