My Grandmother’s Chicken Tamales

Name: My Grandmother’s Chicken Tamales (Tamales de Mi Ana Linda)
Yield: 45 to 50 tamales
Cuisine: Mexican
Ingredients: 3 medium-size or 2 fairly large ripe, red tomatoes, roasted, peeled, and seeded (1½ cups tomato pulp); 3 fresh chiles, either Anaheim or poblano, roasted, peeled, and finely chopped, or 2 cans (4 ounces each) chopped green chiles, drained and finely chopped; 1 pound dried corn husks; ⅓ cup chicken stock, or as needed; Basic Tamal Dough; ½ cup golden raisins; 3 tablespoons lard or vegetable oil; ½ cup dry sherry, heated; Salt and freshly ground black pepper to taste; 3 cups shredded cooked chicken (from one 3½-pound chicken); 2 large garlic cloves, minced; 1 medium-size onion, finely chopped (about 1 cup); ½ cup halved pimiento-stuffed green olives; 2 teaspoons dried Mexican oregano, crumbled

Tamales de Mi Ana Linda

Preparation info

45 to 50
tamales

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

My mother’s mother, Ana Acuña Corella, was a beauty of legendary charm, tall and curvaceous, with regal carriage, auburn hair, and green eyes. She had a waltz composed in her honor, and there were beautiful stories about her romance with my grandfather. Everyone called her Ana Linda (Beautiful Ana).

My grandmother had an earthy sense of humor. She always said that she loved gentes con pasado (people with a past). When she found me sitting spl

Ingredients

Americas
Mexico
Main course

Ingredients

Method