---
title: Tamales Rojos (Red Chile Chicken Tamales)
servings: 6
prep time: 60 minutes
cook time: 75 minutes
source: https://mycibora.com/recipes/tamales-rojos
---

Gather @corn husk{20}, @chicken thigh{600%g}, @dried guajillo chili{5}, @dried ancho chili{2}, @ground cumin{1%tsp} and @chicken stock{500%ml}.

Soak the corn husks in hot water until soft and pliable, at least 30 minutes, weighing them down so they stay submerged. ~{30%minutes}

Poach the chicken until cooked through, about 20 minutes, then shred it. Meanwhile toast and soak the chilies, then blend them with the @garlic{4%clove}, cumin and a splash of poaching liquid into a smooth red sauce. ~{20%minutes}

Simmer the shredded chicken in the red sauce for 10 minutes and season — the filling should be juicy but not soupy. ~{10%minutes}

Beat the @lard{200%g} until fluffy, then work in the @masa harina{500%g}, @baking powder{1.5%tsp}, @salt{2%tsp} and warm stock to a light, spreadable dough.

Spread a thick layer of masa on the smooth side of each husk, spoon filling down the center, fold the sides over and turn up the tail.

Stand the tamales open-end up in a steamer over simmering water, cover with spare husks and a lid, and steam for about 75 minutes. ~{75%minutes}

They are done when the husk peels away cleanly. Rest 10 minutes before serving — they firm as they cool slightly. ~{10%minutes}