Chicken Tamales Pequeños with Smoked Blanca Sauce Image

Chicken Tamales Pequeños with Smoked Blanca Sauce

Make this Tonight - " Cinco de Mayo Tostadas & Tamales"

30
Prep Time
(Minutes)
30
Cook Time
(Minutes)

Ingredients

Chicken Tamales Pequeños with Smoked Blanca Sauce

  • 1 whole chicken, cooked
  • 1 tablespoon + 1 ¼ teaspoon kosher salt, divided
  • 15 corn husks
  • 25 ounces masa
  • 1 tablespoon chili paste
  • ½ teaspoon baking powder
  • ¼ cup canola oil
  • 1 cup water
  • Smoked Blanca Sauce, recipe follows
  • Cotija cheese, for garnish
  • Cilantro, leaves, for garnish

Smoked Blanca Sauce

  • ¾ cup Smoked Butter, recipe follows
  • ¼ cup apple cider vinegar
  • ½ cup tequila
  • ¼ cup yellow onion, chopped
  • 1 sprig fresh cilantro
  • 4 egg yolks
  • Kosher salt and black pepper, to taste

Smoked Butter

  • ¾ cup unsalted butter
  • Smoking chips

Steps

Chicken Tamales Pequeños with Smoked Blanca Sauce

  1. Shred the chicken meat and place in a large mixing bowl. Season with 1 tablespoon salt.
  2. In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip: you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
  3. In an electric mixer, add masa to the bowl. At medium-low speed add the following ingredients one at a time: chili paste, baking powder, 1 ¼ teaspoons salt, oil and water. Mix everything until it gets soft and heavy.
  4. Drain water from husks.
  5. Cut husks in half in order to make mini tamales.
  6. One at a time, flatten out the husks and add 2 tablespoons of Massa on the middle of the corn husk, leaving a little more room at the bottom of the husk.
  7. Add ½ oz of chicken filling in the middle of the Massa. Take the left side of the husk and fold it directly over the right side.
  8. Fold the narrow bottom end of the husk onto the folded tamale. For parties and presentations, you can tie with the strip of corn husk when serving dry tamales.
  9. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket.
  10. Steam over boiling water for approximately 20-30 minutes until Massa is firm and holds its shape.
  11. Tip: Cover the tamales in the steamer with a layer of the leftover corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
  12. To serve, place tamales on a plate. Drizzle with the Smoked Blanca Sauce and sprinkle with cilantro and Cotija cheese.

Smoked Blanca Sauce

  1. Melt the smoked butter in a small pan over low heat and let cool. In a saucepan, bring the vinegar and tequila to a boil with the onion and cilantro sprig. Season with pepper. Reduce until only about 3 tablespoons of liquid remains, about 3 - 5 minutes. Strain to remove the onion and cilantro.
  2. In a bowl over a saucepan of simmering water, with a whisk, beat the vinegar reduction and egg yolks until thick and foamy. Remove from the double boiler. Drizzle in the melted Smoked Butter, whisking constantly. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to heat through.

Smoked Butter

  1. Place the butter in a deep bowl. Add smoking chips to your portable smoking gun. Light the smoking chips and allow them to smolder. Place the smoking tube into the bowl. Cover the bowl in plastic wrap. Once the bowl is filled with smoke, remove the smoking tube. Seal the plastic wrap around the rim of the bowl. Allow smoke to infuse butter for about 2 minutes. Remove plastic wrap from bowl to allow smoke to escape. Butter is now ready to be used.