We’ve outlined all the ingredients and directions for you to make the perfect Achiote Chicken Tamales. This dish qualifies as a Intermediate level recipe. It should take you about 6 hr to make this recipe. The Achiote Chicken Tamales recipe should make enough food for 15 servings.
You can add your own personal twist to this Achiote Chicken Tamales recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Achiote Chicken Tamales recipe.
Ingredients for Achiote Chicken Tamales
- One 1-pound bag dry corn husks
- 6 cloves garlic
- 4 dried guajillo chiles, stemmed and seeds removed
- 4 dried pasilla chiles, stemmed and seeds removed
- 1/2 white onion, cut into 2 wedges
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 teaspoons salt, plus more to taste
- Ground black pepper, to taste
- 1/2 tablespoon ground cumin
- 2 ounces achiote paste
- Extra-virgin olive oil, for cooking and making masa
- 6 boneless, skinless chicken thighs
- 2 pounds fresh corn masa
- 2 teaspoons baking powder
- 1 1/2 cups chicken stock
- 1 pound jack cheese, cut into 1-ounce sticks
Directions for Achiote Chicken Tamales
- For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours.
- Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook’s Note). Strain the mixture, discarding the seeds and pulp.
- Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside.
- For the achiote chicken thighs: Preheat the oven to 375 degrees F.
- Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes.
- Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce.
- For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape.
- Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese.
- Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom.
- Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour.
- Let the tamales rest for 1 hour, then serve with additional red chile sauce.
Cookware for your recipe
You will find below are cookware items that could be needed for this Achiote Chicken Tamales recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Chicken Thigh
- Main Dish
