America's Test Kitchen Tamales With Red Chicken Chili
If you're looking for a warm and comforting dish to serve on a chilly evening, look no further than America's Test Kitchen Tamales With Red Chicken Chili. This recipe combines the spicy, smoky flavors of chili with the soft, fluffy texture of tamales for a meal that is both hearty and satisfying.
Ingredients
To make America's Test Kitchen Tamales With Red Chicken Chili, you will need the following ingredients:
- 1 1/2 cups masa harina
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
All of these ingredients can be found at your local grocery store.
Instructions
Now that you have your ingredients, it's time to start cooking! Follow these step-by-step instructions to make America's Test Kitchen Tamales With Red Chicken Chili:
- In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
- Add the vegetable shortening and mix with your hands until the mixture is crumbly.
- Add the chicken broth and salsa verde and mix until a soft dough forms.
- Cover the dough with a damp towel and let it rest for 10 minutes.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, and oregano. Stir to combine.
- Add the tomatoes, kidney beans, black beans, and corn. Stir to combine.
- Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
- While the chili is simmering, prepare the tamales. Fill a large pot with a steamer basket and enough water to come just below the basket.
- Divide the dough into 12 equal pieces and roll each piece into a ball.
- Place a ball of dough between two pieces of plastic wrap and use a rolling pin to flatten it into a 5-inch circle.
- Place a spoonful of the chili in the center of the dough circle.
- Roll the dough around the filling and place it seam-side down on a piece of foil.
- Repeat with the remaining dough and filling.
- Place the tamales in the steamer basket and steam for 45-60 minutes, or until the dough is cooked through and pulls away from the foil easily.
- Serve the tamales with the remaining chili, topped with chopped cilantro and a squeeze of lime.
Conclusion
With its combination of spicy chili and soft, fluffy tamales, America's Test Kitchen Tamales With Red Chicken Chili is the perfect meal for a cozy night in. Follow these simple instructions to create a dish that is sure to become a new family favorite. Enjoy!