Chipotle Tamales for Las Posadas
These festive chipotle-infused tamales are the perfect centerpiece for Las Posadas celebrations. Featuring tender, airy masa and a smoky, spicy shredded chicken filling enriched with adobo sauce and crumbled queso fresco, these parcels bring warmth and tradition to any holiday table. The vegetable shortening ensures a light texture, while the chipotles provide a complex, lingering heat that makes every bite memorable. A labor of love meant for sharing with family and community during the holiday season.
Ingredients
- 4 ounces dried corn husks
- 2 boneless chicken breasts
- 1 tablespoon plus 1 teaspoon sea salt
- 2 whole chipotles in adobo, seeded and minced
- 1 tablespoon chili powder
- 3 cups masa harina
- 2 teaspoons baking powder
- 2 ¼ cups hot chicken or vegetable broth
- 1 tablespoon adobo sauce (from a 7oz can)
- ¾ cup vegetable shortening, room temperature
- 1 ½ cups queso fresco, crumbled
Instructions
- Soak the dried corn husks in a large bowl of hot water and weigh them down with a plate until soft and pliable.
- Poach the chicken breasts in a pot of salted water until fully cooked, then shred finely once cooled.
- In a large bowl, whisk the masa harina, baking powder, and salt.
- In a separate bowl, whip the vegetable shortening until fluffy, then gradually add the dry masa mixture.
- Slowly incorporate the hot broth and adobo sauce until a soft, spreadable dough forms.
- Mix the shredded chicken with the minced chipotles, chili powder, and half of the queso fresco.
- Spread a thin layer of masa onto the center of each softened husk.
- Place a spoonful of the chicken mixture and a sprinkle of remaining queso fresco in the center.
- Fold the sides of the husk inward and fold the bottom up, securing the tamale.
- Steam the tamales upright for 45 minutes until the masa pulls away easily from the husk.
Notes
Ensure the broth is very hot when mixing with the masa to achieve a light, airy dough. Keep the steamer water replenished if necessary. These can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.