Stone-Ground Corn Masa Tamales with Chipotle Chicken

Name: Stone-Ground Corn Masa Tamales with Chipotle Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups corn masa flour; 1 lb chicken thighs; 3 dried chipotle peppers; 1 medium onion; 2 cloves garlic; 2 tbsp vegetable oil; 4 large banana leaves; 1 cup chicken stock

Steamed corn masa pockets filled with slow-simmered chipotle-spiced chicken, wrapped in banana leaves for an earthy aroma and tender texture.

Cuisine: Mexican

Category: Chicken

Prep: 45 minutes. Cook: 45 minutes.

Serves 8.

Ingredients

2 cups corn masa flour
1 lb chicken thighs
3 dried chipotle peppers
1 medium onion
2 cloves garlic
2 tbsp vegetable oil
4 large banana leaves
1 cup chicken stock

Instructions

Step 1: Heat vegetable oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
Step 2: Add chicken thighs, chipotle peppers, and chicken stock. Bring to a simmer, then cover and cook for 25 minutes until chicken is tender and easily shreds.
Step 3: Remove chicken, shred with two forks, and return to the skillet with 1 cup of the cooking liquid. Simmer uncovered for 10 minutes to thicken the sauce.
Step 4: Prepare banana leaves by soaking in warm water for 5 minutes, then pat dry. Spread 1/4 cup masa dough evenly over each leaf, leaving 1 inch border.
Step 5: Place 2 tablespoons of chicken filling in the center of each masa, fold sides inward, then roll tightly. Secure with kitchen twine.
Step 6: Place tamales seam-side down in a steamer basket over boiling water. Cover and steam for 45 minutes until the masa springs back when gently pressed.