Deglet Noor Tamales with Chicken and Smoked Jalapenos
Flickr Creative Commons
DEGLET NOOR DATE TAMALES WITH CHICKEN AND SMOKED JALAPENOS
Yield: 40 Tamales
1 lb Instant Corn Masa Mix
1 c Clarified Unsalted Butter
1 q Whole Milk
1⁄2 c Granulated Sugar
3⁄4 c Deglet Noor Date Puree (recipe included)
25 Deglet Noor Dates (julienne)
1 lb Deglet Noor Dates (pitted)
12 fl oz Boiling Water (as needed)
2 Chickens (whole)
1 Onion (large, rough chopped)
2 Carrots (medium, rough chopped)
3 Celery (rough chopped)
1 T Coriander Seeds
1 pn Sprig Fresh Thyme
4 clv Garlic
2 Bay Leaves
8 Chipotle Peppers (dry)
3 Green Onion (sliced thing)
1 1⁄2 T Cilantro (chopped)
pn Salt & Pepper (to taste)
40 Corn Husks (softened, to wrap tamales)
Method: Put the two whole chickens in a stockpot with the carrots, onions, and celery and cover with cold water. Add the coriander seed, thyme sprig, garlic cloves, peppercorns and bay leaves. Turn heat on high and bring to a boil. As soon as it comes to a boil, reduce heat to low and simmer on low until the chicken is cooked through. Be sure to skim the top removing any impurities. Once the chickens are cooked, remove them from the stockpot and cool. Strain the reserved stock and discard all of the fat from the stock. Save stock as it will be used for the mole.
While the chickens are cooling, heat 1 cup of the reserved chicken stock and add the dried chipotle peppers. Allow them to steep until they are soft and re-hydrated. Once re-hydrated, remove the stems and seeds and chop fine.
Complete the filling: Once the chickens are cool, putt the chicken meat into shreds and discard all the bones, skin and cartilage. Place all the pulled chicken meat in a mixing bowl, add the chopped chipotle pepper, sliced green onions, and chopped cilantro. Mix to incorporate. Add a little of the chipotle chicken stock if mixture feels too dry. Season with salt and pepper to taste. Reserve until ready to assemble tamales.
Assemble the Tamales: Place softened corn husks on countertop, scoop about 3 Tbs. of the Date Masa on the center of the husk. Using a spatula spread the masa evenly to cover the center of the softened corn husk, approximately a 3 inch by 3 inch square in the center. Once the masa is spread, add approximately 2 tbs. of the chicken mixture to the center of the masa. Roll the tamale by folding one end of the corn husk over the filling an droll until the end. Fold one end of the corn husk under the bottom and tie the other end using stands of the corn husk. Once all of the tamales are assembled, rolled and tied, place in a perforated pan and steam for 30 minutes. Once cooked through, remove from steamer and let them rest for a couple of minutes. Unwrap the tamale; it should be firm with no raw masa.