Today we bring to you a recipe from Almond, an American bistro in the Flatiron district. One of the restaurant’s bussers, named Antony, actually acquired the recipe from his grandmother who comes from Tulcingo del Valle, Puebla. She made these tamales at her neighborhood and church gatherings.
The tamales are Oaxacan style (a/k/a Tamales Oaxaqueños), which means that they are flatter and wrapped in banana leaf (as opposed to corn husk).
Antony’s Grandma’s Chicken Tamales Oaxaqueños
Yield: 8 Tamales
1 pound boneless, skinless chicken breasts, roasted and shredded
2 cups of instant corn masa
1 cup of chicken broth
1/4 cup of amour lard or butter
1/2 teaspoon of salt
1/2 cup of chile guajillo sauce
8 banana leaves
1 mole poblano
1/2 cup queso fresco
1) In a mixing bowl, pour chicken broth over the instant corn masa.
2) Add salt, lard, chile guajillo sauce and mix ingredients until well blended.
3) Proportion 1/2 cup of the masa flour per banana leaf. Place portions in the center of each banana leaf.
4) Gently spread the masa flour on the banana leaf while leaving a few inches at the top and bottom clean.
5) Top the masa flour with shredded chicken, about 1/4 cup per banana leaf.
6) Spoon 1 1/2 tablespoons of the mole poblano on top of the chicken.
7) Fold the banana leaf by bringing the top and bottom ends together. Lightly tie lengthwise with string without crushing it.
This article from the Village Voice Archive was posted on May 21, 2012