Dinner for 20

Red Chicken Tamales

Name: Red Chicken Tamales
Total time: 30 min
Yield: 20 servings
Cuisine: Mexican
Ingredients: 1 5-6 pound whole chicken; 2 white onions; 6 tomatoes; 2 sticks ceylon cinnamon sticks; 2 tbsp plus 2 teaspoons kosher salt; 1 tbsp black peppercorns; 20 dried new mexico chiles; 20 cloves garlic; 1 tsp dried oregano; 1 cup chopped fresh cilantro; 2 cups chicken cooking liquid; 4 lb banana leaves; 2 lb fresh masa; 1 cup chicken cooking liquid; 1 cup fat such as lard; 1 tsp kosher salt; 1 tsp baking powder

Fresh masa wraps shredded chicken and red chile sauce in banana leaves before steaming until firm and fully cooked.

$1.10per serving $

30 minstart to table

20servings

Mexican Gluten-free Budget Family Dinners Lunches Instant Pot

Ingredients

1 5-6 pound whole chicken
2 white onions
6 tomatoes
2 sticks ceylon cinnamon sticks
2 tbsp plus 2 teaspoons kosher salt
1 tbsp black peppercorns
20 dried new mexico chiles
20 cloves garlic
1 tsp dried oregano
1 cup chopped fresh cilantro
2 cups chicken cooking liquid
4 lb banana leaves
2 lb fresh masa
1 cup chicken cooking liquid
1 cup fat such as lard
1 tsp kosher salt
1 tsp baking powder

Steps

Cook the whole chicken in water in a pressure cooker for 20 minutes, then release the pressure and confirm the meat reaches 165 F.
Blend the tomatoes, onions, cinnamon, chiles, garlic, oregano, pepper, salt, cilantro, and 2 cups cooking liquid until smooth.
Simmer the chile sauce in a large pot over medium heat for 5 minutes, then shred the chicken and stir it in.
Beat the masa with the fat, remaining cooking liquid, salt, and baking powder until spreadable.
Cut the banana leaves into squares, spread each with masa, add chicken filling, and fold the leaves closed.
Steam the tamales in a covered large pot for 30 minutes, until the masa is firm and the filling reaches 165 F.

Main ingredient on sale this week? See what to make with whole chicken on sale.