Name: Traditional Tamal de Pollo from Mexico
Prep time: 90 min
Cook time: 120 min
Yield: 12
Cuisine: Mexico
Ingredients: *For the Chicken Filling:**; 5 lbs bone-in, skin-on chicken thighs or breasts; 1/2 white onion, quartered; 2 cloves garlic, smashed; 1 teaspoon salt; 4 cups water; *For the Red Salsa (Salsa Roja):**; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1/2 white onion, roughly chopped; 2 cloves garlic; 1 teaspoon dried Mexican oregano; 1/2 teaspoon cumin seeds; 1/2 teaspoon black peppercorns; 5 cups chicken broth (from cooking the chicken); 1 tablespoon vegetable oil; Salt to taste; *For the Masa Dough:**; 3 cups masa harina (corn flour for tamales); 5 cups reserved chicken broth or warm water, plus more if needed; 1 cup reserved chicken fat (schmaltz), lard, or softened unsalted butter, beaten until fluffy; 5 teaspoons baking powder; 1 teaspoon salt; *For Assembly:**; 40-45 dried corn husks

Tamal de Pollo 🇲🇽 Mexico

A tamal filled with chicken and often cooked in a red or green sauce.

Traditional popular

Made with

Masa chicken red or green sauce

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