Tamales with a <a href=Tomatillo and Enchilada Sauce” width=”1536″ height=”2048″>

This recipe can be used for a variety of applications. I enjoy it most in Tamales. I have scaled this recipe up for a larger crowd. I hope you enjoy!

Tamales With Red Chile Chicken Filling Recipe

Serves 8
Meal type Main Dish
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Region Mexican


  • 6 Medium guajillo chiles (stemmed and seeded)
  • 3 Medium ancho chiles (stemmed and seeded)
  • 3 chiles de arbol (stemmed and seeded)
  • 4 Medium cloves garlic (smashed and peeled)
  • 1/2 teaspoon ground cumin
  • 1 tablespoon canola oil
  • 2 Cups chicken stock
  • 2 Pounds chicken thighs (you can use bone in, just remove the bones and the skin)
  • kosher salt and ground black pepper
  • 1 recipe of basic tamale dough
  • 36 dried corn husks (steamed in water for 10-15 minutes)


Step 1
Combine all the dried chiles in a large skillet and toast over a medium heat, flip the chiles until they slightly darken and are aromatic.
Step 2
Transfer these chiles to a saucepan and cover with 4 cups of water. Bring the water to a boil and then reduce the heat to a slow simmer and allow the chiles to soften. Strain and over a medium bowl. Transfer these chiles and 1 cup of the strained liquid to the blender.
Step 3
To the chile mixture in the blender add garlic, cumin, and puree until very smooth. Strain using a mesh strainer over a medium bowl and discard the solids that are left over in the strainer.
Step 4
Brown the chicken in a skillet with the oil until all sides are a deep mahogany.
Step 5
Place the chicken red chile sauce in your pressure cooker. Stir in the chicken stock and turn on the pressure cooker on high and allow to cook for 1 hour.
Step 6
Remove the chicken from the pressure cooker and transfer the sauce to a stock pot and turn the heat to a medium high. Allow the sauce to boil slightly until thickened. Remove from the heat.
Step 7
When the chicken is cool enough to handle, shred the chicken.
Step 8
Combine the shredded chicken in the stock pot with the chile sauce and combine. Add the salt and pepper to taste.
Step 9
Working one at a time, place the corn husk on your cutting board. Place about 2-3 tablespoons of tamale dough on the larger end of the husk and spread it into a rectangle about 1/4 inch thick, be sure to leave about a 1-inch border around the edges. Place a heaping tablespoon of chicken filling in a line down the center of the dough. Fold over the sides so the dough covers the filling, then fold the bottom of the husk up to create a secure closure and then tie with a thin strip of another husk around the tamale. Repeat.
Step 10
In your pressure cooker fill with about 2 inches of water. Using a steamer basket or a pie tin - rest the tamales upright.
Step 11
Pressure cook the tamales for 8 minutes on high and then allow for 10 minutes slow release. Remove the tamales from the pressure cooker and let rest until the dough firms slightly about 15 minutes.
Step 12
Serve immediately or store in the fridge for up to a week. You can freeze for up to four months. Defrost the tamales in a steamer until they are warmed through or in the microwave for 2 minutes.

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