Red Chile Chicken Tamales Recipe | Valerie Bertinelli
This Red Chile Chicken Tamales recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.
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Cooking tools:
- Blender
- Hand mixer
- Steamer basket
- Offset spatula
- Mixing bowl
- Skillet
- Cutting board
- Pot
- Glass
- Plastic wrap
- Serving platter
- Stove
- Refrigerator
Ingredients
- 5 ancho chiles, stemmed and seeded
- 3 cloves garlic
- 1/4 white onion, chopped
- 1/2 teaspoon dried Mexican oregano
- 3/4 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 3/4 cups chicken broth
- Kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs
- About 40 dried corn husks (some may be torn or too small)
- 3 cups masa harina
- 2 3/4 cups chicken broth
- 8 ounces pork lard or vegetable shortening
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
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