In 1992, I was a journalism major and as a school assignment queried a magazine to write a story about tamales. It wasn’t about me making them or my recipe but my mother-in-law who would have an assembly line of family and friends making over 250 tamales every Christmas Eve. She was from El Paso, TX and grew-up making these from scratch. It was a fabulous, fun tradition that I knew would be a great food magazine article. To my surprise, the magazine agreed (which gave me an awesome grade!).

The following year a story about our Christmas Eve tradition and my mother-in-law’s menu and recipe for Chicken Tamales with Red Chile Sauce was published. (Ping me and I’ll let you know the magazine and date it was published.) Obviously, I was super proud and have never forgotten the recipe and tradition even though my mother-in-law has since passed and life changed tremendously.

The following is my rendition of that recipe that I’m happy to share to keep this wonderful Christmas Eve tradition alive!

Chicken Tamales with Red Chile Sauce

Ingredients:

1 package dried corn husks, soaked in water to cover overnight

1 — 4 pound chicken

Red Chile Sauce:

10 dried New Mexico Chiles

2 dried Pasilla Chiles

2 tsp minced garlic

2 1/2 cups chicken broth (from the poached chicken)

2 tsp salt

1/4 tsp ground pepper

1/4 tsp cumin

Filling:

1 TBSP vegetable oil

1 cup finely chopped onions

4 cups shredded poached chicken

1 cup Red Chile Sauce

1 tsp salt

Masa Harina Dough (if you’re unable to purchase 3 1/4 pounds of masa from a Mexican market this is the recipe to make the dough)

1 1/3 cups vegetable shortening

4 cups masa harina

2 tsp salt

1 tsp baking powder

2 2/3 cups warm chicken broth (from the poached chicken)

Directions:

  1. Soak the corn husks in water to cover overnight.
  2. In a stockpot, add the whole chicken and cover with water. Add a pinch or two of salt. Bring to a boil, reduce heat to a simmer and cook for 45 minutes. Remove chicken to a plate to cook. Reserve the chicken broth for the Red Chile Sauce and Masa Harina.
  3. When the chicken is cool enough to handle, remove chicken meat and shred for the filing (should be about 4 cups).
  4. Red Chile Sauce — Soak chiles in hot tap water to cover for 15-60 minutes, until softened. (The time variance depends on the dryness of the chiles.) Discard the stems and seeds. Transfer the chiles to a blender with 3/4 cup of hot water; cover tightly and puree. Repeat with the remaining chiles. Add garlic and puree 10 seconds more. Strain mixture through a sieve into a medium saucepan. Stir in chicken broth, salt, pepper and cumin. Bring to a boil, reduce heat to a simmer, stirring occasionally for about 10 minutes. (The sauce can be made 24 hours ahead, covered and refrigerated until needed.) Makes about 4 cups.
  5. Filing — Heat oil in a medium saucepan over medium heat. Add onions and cook until translucent, about 6-7 minutes. Stir in 4 cups of shredded chicken, 1 cup of the Red Chile Sauce and salt. Simmer, stirring occasionally until liquid is almost evaporated, 15 to 20 minutes. Makes 4 cups.
  6. Masa Harina Dough — Beat shortening, masa harina, salt and baking powder in mixer bowl to combine. Gradually beat in warm broth. Cover with a damp towel.
  7. Rinse corn husks and dry. Open 1 large husk on a work surface (if corn husks are small, overlap two). Spread 1/4 cup dough in center of husk to 5×4″ rectangle on the husk. Spoon 2 TBSP filing down center of rectangle. Fold up sides of husk, then fold ends over to make a packet. Secure with strips from the corn husk or actual string. Repeat with the remaining husks, dough and filing to make 24 tamales.
  8. Arrange tamales upright on steamer rack in Dutch oven over simmering water. Cover and steam 2 hours, adding more boiling water as needed.

Serve tamales with remaining Red Chile Sauce on the side. We also included Margarita’s, Mexican Rice, Refried Beans, Guacamole and Salsa for a true Fiesta!

Enjoy! XOXO Jill