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These Mexican inspired chicken tamales have an added kick with the addition of Chipotle peppers in Adobo sauce.
Christmas time brings back so many memories from my childhood. Gathering around my grandparents house with all my aunts, uncles and cousins. All of us kids getting gobs and gobs of toys. And the food.
My favorite part always included the food. Tradition in our family includes tamales, menudo and lots of desserts for our Christmas celebration. For years I always wanted to learn how to make tamales but was never around when my aunts were making them.
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My parents recently shared stories with me of them making tamales when they were newly married. They didn’t make them very often because of the time it takes to make them.
Last year I finally took a class to learn how to make them. And I haven’t looked back once!
Now I enjoy making different flavors for friends and family members. My dad keeps my tamales in his freezer and eats them almost daily. I have to keep stocking his freezer for him.
This Christmas I wanted to change up my traditional tamales and add a little zing to them. Enter La Morena® and their delicious peppers. I always have La Morena® products on hand because they are trusted, high quality, ingredients that I can use to create delicious meals I know my friends and family will love this holiday season. I found the La Morena® Chipotle Peppers in Adobo at my local La Michoacana.
Want to add more amazing recipes to your recipe box? Visit La Morena® for great ideas.
Chipotle Chicken Tamales
Yields 4 dozen tamales
These Mexican inspired chicken tamales have an added kick with the addition of Chipotle peppers in Adobo sauce.
2 hr, 30 Prep Time
5 hrCook Time
7 hr, 30 Total Time
Save RecipeIngredients
- 1 - 6 oz can Tomato Paste
- 1 c water
- 2 Tbsp honey
- 1/4 c La Morena® Chipotle Peppers in Adobo (7 oz can), chopped
- 3 lbs boneless, skinless chicken breasts
- 2 lbs bones less, skinless chicken thighs
- Spice rub:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- Ingredients for Masa:
- 1 – 5 lb bag prepared masa
- 1 lb. lard, melted
- 2 Tbsp chilli powder
- 1 Tbsp garlic powder
- 1 Tbsp salt
- 1 Tbsp pepper
- 1/2 – 2/3 c chicken broth
- Bag of corn husks
- Optional toppings:
- Mexican Crema
- Cilantro, chopped
Instructions
- In a large measuring cup, add water, tomato paste, honey and chopped chipotle peppers.
- Mix together to combine.
- In a small bowl, mix together the spice rib ingredients. Sprinkle spice mixture on all pieces of chicken.
- In a 6 quart slow cooker, add chicken breasts. Pour half the chipotle sauce on top of the chicken breasts.
- Add chicken thighs to slow cooker and pour remaining chipotle sauce on thighs.
- Cover and cook on high for 3 1/2 hours.
- Soak corn husks in hot water for 1 hour.
- For Masa:
- In a large mixing bowl, add masa, melted lard and spices. Gradually add warm broth to the mixture. Mix with your hands to incorporate all the spices into the masa. You want your masa to have the same texture as creamy peanut butter. Add more broth as needed to get to peanut butter texture consistency.
- Drain corn husks.
- Spread masa on the husks using tamale spreader or a spoon.
- Once masa is on the husk, fill with about a tablespoon of filling placed in the middle of the masa.
- Take one side and roll over the filling then roll again to form the tamale. Take bottom and fold under to secure in place. Set tamale aside.
- Using cooking twine, make packs of six tamales tied together. This makes it easier to place the tamales in the steamer.
- Fill a steamer pot with water to just below the steamer insert. Place the steamer insert in the pot. Place tamales standing up with open end facing up in the pot. Take a dish towel and soak it in water. Place the dish towel over the tamales and around the tamales to keep them from touching the pot. Turn heat to high and bring water to a boil. Once water starts to boil, reduce heat to simmer, cover and steam tamales for 1 1/2 hours.
- Allow tamales to cool for 5 minutes before eating.
- Serve with a drizzle of Mexican crema and chopped cilantro.
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