Oven-Steamed Red Chile Chicken Tamales with Masa Dough

Oven-steamed tamales of airy lard-beaten masa cradle chicken in a deep guajillo-ancho chile sauce brightened with lime and oregano. They answer Ash-Water on the Metate, where Centehua’s cal pot turned hard maize soft before the chinampa canals stirred.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 5.2g fiber

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Ingredients

• 2 pounds fresh masa
• 1 1/4 pounds chicken thighs
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 1 medium white onion
• 4 garlic cloves
• 1/2 cup fresh lard
• 20 dried corn husks
• 2 tsp dried oregano
• 1 fresh lime
• 2 tsp kosher salt

Instructions

1. 1Soak corn husks in warm water for 30 minutes until pliable.
2. 2Toast and soak guajillo and ancho chiles, then blend with roasted onion, garlic, oregano, lime juice, and salt into a thick sauce; simmer chicken thighs in the sauce for 20 minutes, then shred and mix back with sauce.
3. 3Beat fresh masa with lard and salt for 8 minutes until light and airy, adding a little warm water if needed.
4. 4Spread a thin layer of masa on each corn husk, add a spoonful of red chile chicken filling, fold and tie securely, then place upright in a steamer basket.
5. 5Set steamer over simmering water or in a 375°F oven with a water bath for 50-60 minutes until masa is firm and cooked through.