Yucatecan "Pudding" Tamales with Achiote and Chicken - GCC: Menu 39

I've got to tell you, despite loving tamales, I was NOT feeling making the Yucatecan "Pudding" Tamales with Achiote and Chicken, that was one of the choices for this weekend's Gutsy Cooks Club.

As you may or may not know, a tamale — or more correctly tamal — is a traditional Latin American dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. Tamales can themselves be filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Sounds really good, doesn't it? Yet, all I really wanted to do is bake a cake with some frosting.  It didn't matter if it was a vanilla or chocolate cake, buttercream or cream cheese...I was just in the mood for making the sweet, not the savory.

So why make them, you ask?

Hmmm, I don't know what to say, except that my handsome husband has never tried tamales and he was willing to help.

How could I possibly resist??

So we turned on the music and got started.

However, my resistance to making the tamales translated into the whole process, and I found myself struggling, regardless of the fact that I had read the recipe's instructions, watched a couple of videos on YouTube and had Sam's help.     

Things were just not registering! And not because they're difficult to make, they're actually quite simple. To be quite honest, I'm not sure if it's because I wasn't in the mood or if there were one too many steps.

What can I say? there are times when I'm really lazy and impatient.

With the exception of adding garlic and cilantro to the chicken and using corn husks (which were soaked in water for a couple of hours) in lieu of the banana leaves, using the leftover liquid from the chicken to make the masa, and omitting the tomatoes for the filling, we pretty much followed the recipe to it's entirety.  Though I'm pretty sure I could have/should have steamed them for less than an hour.

Due to a late start in the day, we only got to taste a bit after they were done and let me tell you...

Sam and I both thought they were DELICIOUS.  We love the slightly sweet taste of corn from the masa made with...I hate & am embarassed to say lard (aka pork fat) that is sooooo bad, but tastes sooo good.  The chicken and achiote aka annato "pudding" filling made for a winning combination and we can't wait to have them for dinner tonight!

Thanks and have a great day!

"They say California's the big burrito; Texas is a big taco right now. We want to follow that through. Florida is a big tamale.” - Dan Rather quotes (American TV newscaster, b.1931)

Yucatecan "Pudding" Tamales with Achiote and Chicken

Adapted by Rick Bayless 

Makes about 10 large tamales

Ingredients

1 pound banana leaves, defrosted if frozen
1/2 small white onion, thinly sliced
3 sprigs of epazote (or a handful of cilantro if epazote can’t be found)
1 large, whole (about 1 1/4 pounds) chicken breast with bone and skin (if it’s split when you buy it, that’s fine)
2 teaspoons store-bought achiote paste
1 1/4 pounds (about 2 1/2 cups) masa for tortillas
   OR  2 1/4 cups masa harina for tortillas
Salt
1 medium-large ripe tomato
4 cups chicken broth, store bought or homemade
4 ounces (1/2 cup) rich-tasting lard (or vegetable shortening if you want to)
About 1 1/2 cups salsa (the classic for these tamales is the Roasted Tomato-Habanero Salsa), for serving

To Prepare:

1.   The leaves.   Unfold the banana leaves and cut off the long, hard side of the leaf (where it was attached to the central vein). Look for holes or rips, then cut into 10 unbroken 12-inch segments. Either steam the segments for 20 minutes to make them soft and pliable, or one at a time slowly run them quickly over an open flame or hot electric burner until they are soft and glossy. Cut 10 long strips of leftover leaves to use for tying the tamales.

2.   The filling.   Measure 3 cups water into a medium-size (2-quart) saucepan, add the onion and 1 sprig of the epazote and set over medium-high heat. When the liquid comes to a boil, add the chicken breast, lower the heat to medium, cover and simmer until just cooked through, 10 to15 minutes.

Remove the chicken from its cooking liquid and set aside. Strain the liquid (discard the solids), skim off any fat that rises to the top, then measure 1 2/3 cups of it into a blender jar along with the achiote paste.  Set the pan aside.

If you have fresh masa, add 1/2 cup of it to the blender; for masa harina, add 1/2 cup plus 1/4 cup warm water. Blend until smooth, then strain through a medium-mesh strainer into the saucepan used for cooking the chicken. Whisk constantly over medium heat for several minutes as the rusty orange liquid comes to a simmer and thickens (it’ll be a little softer than a just-opened can of cream soup). Season with salt (about 1/2 teaspoon) and scrape into a small bowl to cool, stirring occasionally. 

Skin, bone and coarsely shred the chicken breast.  Core the tomato and slice into 10 rounds. Pick 10 large leaves from the remaining 2 sprigs of epazote.

3.  The batter.   If using masa harina, mix the remaining 1 3/4 cups with 1 cup plus 2 tablespoons hot tap water and let stand 10 minutes. Place half of the masa (reconstituted or fresh) into your blender, along with 2 cups of the broth. Blend until smooth, then strain through a medium-mesh strainer into a large saucepan. Repeat with the remaining masa and broth.

Set over medium, add the lard (or vegetable shortening), then whisk constantly for several minutes as the mixture comes to a boil and thickens enough to hold its shape well in a spoon. Remove from the heat, taste and season with salt, usually 1 teaspoon. Cool completely, stirring occasionally.

4.  Form and steam the tamales.  One at a time, form the tamales: Using a spatula, spread out a level 1/2 cup of the masa batter over the center of 1 banana-leaf segment into a 4 x 8-inch rectangle. Over one half of the masa rectangle put 2 tablespoons of the chicken, 1 slice of tomato, 1 leaf of epazote and 2 tablespoons of the achiote-flavored sauce.  Using the leaf, fold the uncovered part of the masa over the covered part, completely enclosing the filling.  Fold in all sides of the banana leaf even with the enclosed masa and tie the tamal with one of the banana leaf strips to hold all the folds in place. Continue spreading, filling and folding until all 10 tamales are made.

Set up a large steamer (a Mexican tamal steamer or Chinese steamer will give you the greatest surface over which to distribute the tamales) with a couple of inches of water and spread half of the remaining banana leaf scraps over the bottom of the steamer tray.  Arrange the tamales in the steamer folded-side down, stacking when necessary, but not more than two high.  Cover with the remaining banana-leaf scraps.  Bring the water to a boil, cover tightly and steam over medium heat for about 1 hour (tamales made from reconstituted masa may take a little longer).  Remove a tamal, open it and test to see if the leaf pulls away - the sign it is done. Watch carefully that all the water does not boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. These tamales will be quite soft when done; it is best to let them cool completely to firm up, then reheat in the steamer (10 to 15 minutes) to serve.  They may be made 2 or 3 days ahead and refrigerated, tightly wrapped.

To give your tamales a nice presentation, untie them, fold back the leaves, tucking them under to form a little boat, spoon some salsa over the top and they’re ready to go.

Enjoy!

Chicken Enchiladas in Red Mole Sauce - GCC: Menu 38

This past Sunday officially commenced the first day back from our hiatus at the Gutsy Cooks Club and wouldn't you know, in typical SamCyn fashion, I'm late in posting.

Cooking on Saturday was out of the question due to an eight-layer birthday ice cream cake I was making for Sam's niece (more on that soon).  On Sunday Sam and I were prepared to make the Chicken Enchiladas in Red Mole Sauce, along with some corn tortillas, but instead spent time with my cousin who's dad passed away (may he rest in peace).    

The theme for the next couple of weeks is Mexican.  How awesome is that? and the dishes chosen are from Mexican Chef Rick Bayless.  The selection includes tamales, chicken or vegetarian enchiladas in tomatillo sauce, and short ribs.  All sounding really yummy!

One of the beauties of being part of the Gutsy Cooks Club, besides learning about new chefs, cookbooks, dishes, etc., is that as long as we stay within the theme of the chosen dishes, the rules are not rigid.  We're encouraged to get creative and be "Gutsy". 

Remembering the first time I had chicken in red mole sauce at a Mexican restaurant in South Beach...Mmm, it was love at first bite and a sauce I've been wanting to make for a very long time.  After all, a sauce that contains chocolate and nuts, is a sauce after my own heart.  Therefore, I opted to make a mole sauce with the chicken enchiladas in lieu of a tomatillo sauce.

Moles come in various types and flavors.  Ingredients that have been added into moles include nuts, peanuts, pine nuts, sesame seed, pumpkin and/or squash seeds, cilantro, seedless grapes, plantains, garlic, onion, cinnamon, chocolate and more. What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce.  

With a few mole sauce recipes in my collection and having read Chef Rick's version (and a bunch online), I was undecided on which mole sauce to go with.  Naturally, I went with the simplest version, using ingredients that were commonly used amongst each recipe, along with what I had on hand. 

I then adapted, adding a whole lot more chocolate  than any of the recipes called for, which was how Sam & I liked it best.

The end result was a sauce thick with flavors that were smoky, nutty, slightly bitter and chocolately with a nice spicy kick, that was delicious over the corn tortillas stuffed with shredded rotisserie chicken, perfectly complemented by the tomato and avocado.  Sam and I thoroughly enjoyed our meal with a glass of red wine, and each other's company.

Thanks and have a great day! 

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

Chicken Enchiladas in Red Mole Sauce

Inspired & Adapted by Simply Food Love and many other sources

(don't get scared off by all the ingredients, it's really easy to make)

Yields about 12 servings

Ingredients

9 ancho chilies (stemmed & seeded)

1 arbol chili (stemmed & seeded) caution: this is a hot one

1 Tbs onion powder

2 tsp cinnamon

1/2 tsp cumin

1/4 tsp ground cloves

2 oz. bittersweet chocolate

3/4 cups semi sweet chocolate chips

2 Tbs agave nectar

2 tsp brown sugar

1 1/2 Tbs peanut butter

2 garlic cloves

1 medium tomato (cut in quarters)

1/4 cup raisins

1/4 cup almonds

1/4 cup sesame seeds

A piece of day old bread (baguette (approx. 3") or 1 slice)

2 tsp. salt

3 cups water

3 cups chicken stock

2 cups shredded rotisserie chicken

To Prepare:

1. Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened.
2. Place chilies and the remainder of ingredients in a blender along with the steeping water, you may   have to do this in batches, depending on the size of your blender.  Blend until pureed thoroughly.
3. Return mixture to the sauce pan and simmer, stirring occasionaly for approximately 30 minutes uncovered.

Corn Tortillas

Adapted by All Recipes

1 3/4 cups masa harina (I used harina PAN because it's what I had)

1 1/8 cups water

1/8 tsp salt

To Prepare:

1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes (I skipped this part with the harina PAN).
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Spoon about two tablespoons of the shredded chicken on each tortilla, roll and place on a serving plate.  Pour a generous amount of sauce on top and serve with slices of tomato and avocado.

Enjoy!