Chicken Tamales with Savory Black Beans

Instructions

1. 1

   Prepare Corn Husks and Chicken

   • Place corn husks in a large bowl or pot. Cover completely with very hot water and weigh them down with a plate to keep them submerged. Let them soak for at least 1 hour, or until soft and pliable.
   • In a large stockpot, combine the chicken breasts, half a white onion (quartered), 2 cloves of garlic, the bay leaf, and 1 tsp of salt. Add 10 cups of water, or enough to cover the chicken by 2 inches.
   • Bring to a boil over high heat, then reduce heat to a simmer. Cook for 20-25 minutes, until the chicken is cooked through and no longer pink inside.
   • Carefully remove the chicken and set aside to cool. Strain the cooking liquid through a fine-mesh sieve into a large bowl; this is your chicken broth. Reserve at least 6 cups. Once cool enough to handle, shred the chicken using two forks.
2. 2

   Make the Red Chili Sauce

   • Place the de-stemmed and de-seeded dried chiles in a bowl and cover with boiling water. Let them rehydrate for 20-30 minutes until very soft.
   • Drain the chiles and transfer them to a blender. Add the remaining 1 whole white onion (chopped), 4 cloves of garlic, ground cumin, Mexican oregano, and 1.5 cups of the reserved chicken broth.
   • Blend on high speed for 2-3 minutes until completely smooth. For a silky texture, strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid.
   • Heat vegetable oil in a medium saucepan over medium heat. Carefully pour in the strained chili sauce—it will splatter. Cook, stirring often, for 7-10 minutes until it darkens to a deep brick-red color and thickens.
3. 3

   Prepare the Chicken Filling

   • In a large bowl, combine the shredded chicken with about 1.5 cups of the prepared red chili sauce. Mix until the chicken is evenly coated. Reserve the remaining sauce for the masa.
   • Taste the filling and adjust seasoning with salt if needed. Set aside.
4. 4

   Make the Masa Dough

   • In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature lard on high speed for 3-5 minutes until it is white, light, and fluffy, resembling whipped cream.
   • In a separate large bowl, whisk together the masa harina, baking powder, and 1.5 tsp of salt.
   • With the mixer on low speed, add about one-third of the masa mixture to the whipped lard. Slowly stream in about 1 cup of warm chicken broth. Alternate adding the dry mix and broth until all the masa is incorporated. Pour in the remaining red chili sauce and mix to combine.
   • Increase the mixer speed to medium and beat for 8-10 minutes, adding more warm broth as needed, until the dough is light and has a consistency similar to a thick, spreadable paste. To check if it's ready, perform the float test: drop a small (1/2 tsp) piece of masa into a glass of cold water. If it floats, it's ready. If it sinks, continue beating for another 2-3 minutes and test again.
5. 5

   Assemble the Tamales

   • Drain the corn husks and pat them dry. Select the largest, most pliable husks for wrapping. Lay one husk flat with the smooth side up and the narrow end pointing away from you.
   • Spread about 1/4 cup of masa dough onto the husk in a rectangle, leaving a 1-inch border on the sides and a 2-inch border at the narrow top end. The masa layer should be about 1/4-inch thick.
   • Spoon about 2 tablespoons of the chicken filling in a line down the center of the masa.
   • To fold, bring the two long sides of the husk together, enclosing the filling within the masa. Roll it into a cylinder. Fold the empty narrow end of the husk up towards the center. You can tie it with a thin strip of corn husk if desired, but it's not necessary.
   • Repeat with the remaining husks, masa, and filling to make about 24 tamales.
6. 6

   Steam the Tamales

   • Prepare a large steamer pot. Add a few inches of water, ensuring the water level is below the steamer basket. Line the basket with a few leftover corn husks.
   • Arrange the tamales standing upright in the steamer basket with the folded-up end down. Pack them snugly but not too tightly, as they need room to expand.
   • Cover the tamales with another layer of husks, then place a clean, damp kitchen towel over the husks before putting the lid on the pot. This traps the steam.
   • Bring the water to a rolling boil, then reduce the heat to a medium-low to maintain a steady simmer. Steam for 75-90 minutes. Check the water level every 30 minutes, adding more boiling water as needed to prevent the pot from running dry.
   • To check for doneness, carefully remove one tamal. Let it cool for a few minutes. If the masa pulls away cleanly from the husk, they are cooked.
7. 7

   Rest and Serve

   • Turn off the heat and let the tamales rest in the steamer with the lid on for at least 20-30 minutes. This crucial step allows the masa to firm up properly.
   • Serve the tamales warm, instructing guests to unwrap the corn husk before eating. Enjoy with your favorite salsa or on their own.