Salvadoran Chicken Tamales
My first attempt at making Salvadoran chicken tamales was a delicious success! I kept detailed notes during the entire process and documented everything I did so that I could share it here with you. I hope this recipe and the instructions below help you make perfect tamales this holiday season. You’ll need an entire day to make these from start to finish, so plan accordingly. Buena suerte!
My first attempt at making Salvadoran chicken tamales was a delicious success! I kept detailed notes during the entire process and documented everything I did so that I could share it here with you. I hope this recipe and the instructions below help you make perfect tamales this holiday season. You’ll need an entire day to make these from start to finish, so plan accordingly. Buena suerte!
- 1 small onion quartered
- 3 bay leaves
- 1/4 teaspoon turmeric
- 1 stalk celery
- 1 tablespoon dry oregano
- 1 handful cilantro
- the filling
- 5 lbs. chicken pieces (i used 12 chicken thighs)
- 2 small tomatoes quartered
- 1/2 small green pepper
- 1 large carrot peeled
- 4 cloves garlic slightly crushed
- 1 tablespoon salt plus salt to taste
- 1 tablespoon achiote (ground annatto)
- 3 large russet potatoes cut into sticks, raw
- 2 cups garbanzo beans already cooked
- Carbohydrate 342.588538853844 g
- Cholesterol 0 mg
- Fat 13.3340650098088 g
- Fiber 54.7004115638071 g
- Protein 65.8941462835543 g
- Saturated Fat 1.64595000101875 g
- Serving Size 1 1 Recipe (4047g)
- Sodium 173.21625002651 mg
- Sugar 287.888127290037 g
- Trans Fat 3.04916500220413 g
- Calories 1696 calories
Step-by-step
- Simmer the chicken with all ingredients listed (besides the potatoes and garbanzo beans) with enough water to cover well. All of these vegetables and herbs are to flavor the broth which you’ll later use in the recaudo and the masa. This broth/chicken stock needs to be really flavorful.
- Simmer the chicken until it is cooked through. Remove the chicken to a large dish to cool.
- Remove the vegetables from the chicken stock and discard them. When cool enough, taste the chicken stock and determine whether you'd like to add a little additional salt. Set this aside. You will be using it soon for the recaudo and masa!
- When the chicken is cool, discard the skin and bone. Shred the meat into large pieces by hand and season with a little more salt if needed. Set aside.
- Wash and peel 3 large potatoes. Cut each potato into french fry-sized. If cooking your own garbanzo beans, you should have done this a day before. If using canned, just have them ready to open and drain when you assemble the tamales.
- Set all these ingredients aside. These will be used, along with the recaudo, as the filling for your tamales. Next, we make the recaudo.
- Roast the tomatoes, green pepper, onion, garlic and guajillo chile on a comal/griddle (or large frying pan) over medium heat. Once slightly roasted on each side, put everything into a blender.
- Add all the relajo spices on top of the vegetables in the blender. Add the chicken stock, french bread and salt. Blend until smooth.
- Pour the recaudo into a medium pot and heat to simmering, stirring occasionally for 5 to 10 minutes. Remove from heat and set aside.
- In a very large bowl or large stock pot, mix the chicken stock little by little into the corn masa flour by hand. Make sure there isn’t any dry flour in the bowl and that it’s all been worked in.
- Add the lard and work into the masa by hand. Make sure it’s completely distributed throughout – this will take a few minutes and you will notice the masa get fluffier.
- Add the recaudo and work in by hand.
- If you’re working with the masa in a bowl, transfer it now to the stock pot. Add the water, little by little, and work it in by hand. Make sure there are no lumps.
- Cook and stir the masa for at least 25 minutes. After 25 minutes, remove from heat and stir for another minute before allowing to cool.
- About 1 hour before you’re ready to assemble tamales, defrost your plantain/banana leaves in warm water.
- After 1 hour, remove the packets from the water, cut open and drain. Rinse the leaves in warm, clean running water and shake dry before transferring to a large clean counter surface.
- Cut the plantain leaves to about 12 inches x 7 inches, (rectangles.) Set aside any pieces that are too small or ripped or oddly shaped.
- Cut pieces of aluminum foil to about 18 inches x 12 inches.
- Put down a piece of foil, and on top, a plantain/banana leaf, (lighter side of the leaf facing up.) Repeat the process so you have an alternating stack of foil and plantain/banana leaves.
- Place a large spoonful of the masa as shown in the video, in the middle of the plantain/banana leaf. In the middle of the massa place a spoonful of the racuado. Add chicken, a few pieces of potato, a few garbanzos and/or whichever other fillings you prefer.
- Fold closed as shown in the video, rolling and folding tightly to seal. Repeat process for each tamal.
- Put the tamales in a steamer pot with slightly salted water in the bottom. Simmer on low heat, adding salted water if necessary to the bottom of the pot until cooked through, making sure you dont allow the pot to cook dry/burn.
- It can be difficult to tell when the tamal is ready because while hot, the masa will be very soft. You must remove a tamal and allow it to cool a little while the other tamales continue to cook. Once its cooled, you can open it and check for doneness. Its a good sign if the potato inside is cooked.
- Allow tamales to cool before refrigerating. They will taste better re-heated the next day. Whatever isn’t eaten within a few days should be frozen.
A Day of Deliciousness: My Salvadoran Chicken Tamale Adventure
The aroma of simmering chicken, the warmth of the kitchen, the satisfying thud of masa against banana leaf – making Salvadoran tamales de gallina is an experience as rich and layered as the tamales themselves. My first attempt was, to my immense relief, a resounding success. The process is long, a full day’s commitment, but the result? Worth every minute. This isn't just a recipe; it's a journey into Salvadoran culinary tradition, a story I'm eager to share.
I started early, filled with a nervous excitement. The recipe, passed down (and slightly adapted!) through generations, felt like a sacred trust. First came the chicken broth, a flavorful base for the entire dish. I used an array of ingredients – onions, garlic, bay leaves, celery, and a touch of magic from achiote. No chicken bouillon for me; I wanted the purest, most natural flavor possible. Hours later, tender, succulent chicken emerged from the pot, ready for its transformation into a star ingredient. This preparation wasn't just about cooking chicken; it was about crafting a foundation of rich, savory goodness.
Next came the recaudo, a vibrant sauce that adds depth and complexity to the tamales. Roasting tomatoes, peppers, and chilies on the comal infused them with a smoky sweetness. The homemade relajo spice blend – pumpkin seeds, sesame seeds, cloves, cumin, black pepper, oregano, and achiote – created a warm, aromatic heart for the recaudo. Blending it all together created a smooth, flavorful paste, adding that final layer of magic to the tamale filling. The aroma alone was intoxicating!
The masa, the heart of the tamal, demanded respect. It took careful mixing, constant stirring, and a whole lot of patience, but the result – a smooth, subtly flavored paste – was well worth the effort. Then came the wrapping. Frozen banana leaves thawed to reveal their supple pliability, each one carefully cut to size before being layered with foil – a crucial protective barrier during the steaming process. Filling them was an exercise in controlled chaos: A spoonful of masa, a dollop of recaudo, generous portions of shredded chicken, and some hearty potatoes and chickpeas to complete the ensemble.
The steaming process – two long hours of simmering – was a test of patience. But as the first tamales emerged, warm and fragrant, it was clear the wait had been worth it. The masa, tender and flavorful, held together the filling beautifully. The taste – a symphony of savory, earthy, and slightly sweet notes – was truly exceptional. These weren't just tamales; they were a testament to time, tradition, and the power of food to connect us to our heritage and each other.
These tamales are far more than just a recipe; they’re a story, a tradition, and a reminder of the joy found in creating something delicious from scratch. They represent the warmth of family gatherings and the satisfaction of sharing a labor of love with those you care about. And the leftovers? Even better the next day! So, gather your friends, roll up your sleeves, and embark on your own tamale adventure – the journey, while demanding, is ultimately rewarding in every way. It is the perfect way to celebrate traditions, gather with loved ones and share a taste of something unique and beautiful.
