Tamales Rojos de Pollo (Red Chicken Tamales)

Ingredients and Weight:

• Masa harina: 2 lbs (907 g)
• Chicken broth: 1 cup (237 ml)
• Chicken lard (or vegetable shortening): 1 cup (2 sticks or 227 g)
• Salt: 2 tsp (10 g)
• Baking powder: 1 tsp (5 g)
• Guajillo chili peppers: 6 oz (170 g)
• Ancho chili peppers: 4 oz (113 g)
• Chipotle chili peppers (in adobo sauce): 4 oz (113 g)
• Chicken breasts: 1 lb (454 g)
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Cumin: 1 tbsp (5 g)
• Oregano: 1 tbsp (5 g)
• Tomato paste: 1 can (6 ounces or 170 g)
• Queso fresco: 1 cup (113 g), crumbled

Preparation Time: 2 hours

Cooking Time: 2 hours

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Masa Dough: In a large bowl, combine the masa harina, chicken broth, lard, salt, and baking powder. Mix until a smooth dough forms.
2. Red Chili Sauce: Remove stems and seeds from the chili peppers. Soak in hot water for 20 minutes to soften. Blend the softened peppers with 1 cup of water until smooth.
3. Chicken Filling: Season the chicken breasts with salt and pepper. In a large skillet, brown the chicken on all sides. Remove the chicken and set aside. In the same skillet, sauté the onion and garlic until softened. Stir in the cumin, oregano, and tomato paste. Cook for 2-3 minutes. Add the chicken and shredded chicken. Pour in the red chili sauce and simmer for 30 minutes, or until the chicken is cooked through.
4. Assemble the Tamales: Spread a thin layer of masa dough onto the center of a corn husk. Top with a spoonful of chicken filling and a sprinkle of crumbled queso fresco. Fold the husk over the filling and tie with kitchen twine.
5. Steam the Tamales: Place the tamales in a steamer basket over a pot of boiling water. Steam for 1-2 hours, or until the husks pull away easily from the dough.

Nutritional Information: (Per tamale)

• Calories: 250
• Fat: 15 g
• Protein: 12 g
• Carbohydrates: 25 g

Dish Characteristics:

• Authentic Mexican flavor with a hint of sweetness
• Moist and flavorful masa dough
• Tender and juicy chicken filling
• Vibrant red chili sauce

User Comments:

• "These tamales were so delicious and full of flavor!"
• "The perfect combination of spicy and savory."
• "The chicken was moist and tender."

Special Precautions and Tips:

• Use fresh corn husks for the best results.
• If you can't find chicken lard, you can use vegetable shortening or melted butter instead.
• Make sure to steam the tamales until the masa dough is cooked through.