Name: Chicken Picadillo Tamales (Tamales con Picadillo de Pollo)
Yield: Serves 4 (8 Tamales)
Cuisine: Mexican
Ingredients: 3 pickled jalapeños, seeds and membranes removed, minced; 2 small whole chicken breasts, cooked and shredded; ¼ cup golden raisins; ¼ cup blanched sliced almonds; 1 tablespoon sugar; 1 tablespoon red wine vinegar; ¼ teaspoon cinnamon; 1 cup diced green beans; 1 cup diced carrots; 1 cup diced zucchini; 1 cup diced potato; 1 medium tomato puréed with ½ large white onion; 2 tablespoons vegetable oil; ½ cup chicken stock; ½ cup plus 1 tablespoon lard, divided; ½ pound dried cornhusks; 1 cup masa harina; ¾ cup warm water

Preparation info

Serves
4
(8 Tamales)

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

These tamales will appeal to all of your senses. Not only are they colorful—the chicken is joined by carrots, beans, potato, and zucchini—but the tangy-sweet and spicy tomato sauce includes onions, almonds, raisins, vinegar, and jalapeños, so the texture is satisfying, as well. Serve as is, or with Salsa Verde, Mole Poblano, or any other salsa in the “Salsas y Condimentos” chapter.