Tamales de rajas con pollo are one of my favorite foods right after pork tamales of course. Eating tamales is something my family always looks forward to since it’s not something I make frequently.
I would say I make them probably 2-3 times a year. Tamales are a lot of work but if you divide the tamale making process into 2-3 days like I do then it makes it a whole lot easier!
Tamales de rajas con pollo are chicken tamales with strips of tomato, onion and jalapenos. The rajas or strips are always my favorite! In fact I prefer less chicken and more strips.
Whenever I buy tamales these are the ones I buy. But at home I always make pork tamales. I guess I really like the way I make my pork tamales.
I guess it also has to do to with the fact that I tried making tamales de rajas con pollo a long time ago but it didn’t turn out so well.
However that was my fault. You see the rajas have to be sauteed until soft before putting them in the tamales. But I didn’t do that. I thought the steam would make them soft. Instead they came out still crunchy.
So I was pretty upset about that and didn’t attempt to make them again until recently.
I can’t even begin to tell you how many batches of barely edible tamales I’ve made in the past. But that’s ok because all that practice and experience has gone to good use. Now my tamales are freaking amazing!
I’m the type of person that will continue to make something until it finally comes out right. I ain’t no quitter that’s for sure!
Making mistakes in the kitchen is ok because that’s how you learn. That’s how I learned. And it totally paid off. Just look. My mouth waters just looking at these tamales.
I also made some salsa verde to go with the tamales at my husband’s request. However the salsa is definitely not needed. I don’t use it. I love the flavor of the masa and don’t want anything to get in the way of it.
These tamales are so ridiculously good. I really hope you will try out this recipe. I’m sure you will love it! Let me know if you do. You may also like my recipe for pork tamales
Until next time see you soon and thanks for visiting! 🙂
Tamales de Rajas con Pollo
These delicious tamales are very popular during the holidays!
For the meat
- 5 1/2 lbs chicken drumsticks
- 1 white onion quartered
- 8 garlic cloves
- 1/2 bunch cilantro
- 2 bay leaves
- 3 teaspoons salt
- 1 gallon of water
For the rajas(strips)
- 1 white onion
- 9 jalapeños
- 7 roma tomatoes
- 1 tablespoon of lard
For the masa
- 4 cups maseca for tamales
- 5 1/2 cups chicken broth
- 3 tsp baking powder
- 3 tsp salt
- 1 cups of lard
- corn husks
For the salsa verde
- 7 tomatillos
- 1/4 white onion
- 2 jalapenos
- 1 garlic clove
- 1/2 bunch cilantro
- 4 cups water
- salt to taste
For the meat
Combine chicken, onion, cilantro, garlic cloves, bay leaves, salt and water in a large stock pot.
Bring to a boil then turn heat to low and simmer until chicken is cooked through.
Remove chicken from pot and when cool shred with your finger or fork.
Let the chicken broth cool and then strain. Reserve broth.
For the rajas
Heat up 1 tablespoon of lard in a pan or skillet over medium heat.
Once hot add the onion and saute until translucent.
Then add the jalapeño and cook for a few minutes.
Season with salt and pepper.
Add the tomatoes. Cover pan and let simmer until onion and jalapeños are soft.About 10 min.
When done add the rajas to the shredded chicken and mix well.
For the masa
Soak the corn husks in hot water for 1 hour
In a large bowl add the Maseca, baking powder and salt in a bowl and mix well.
Add the broth to the maseca and mix well. Make sure the masa is moist. If there are still dry clumps add more broth.
In another bowl beat the lard with a mixer until it is fluffy. This should take a few minutes.
Add the masa to the lard and continue to beat for a few more minutes.
Assembling the tamales
Spread a heaping tbsp of masa over the corn husks.
Add a small amount of the chicken and rajas to the masa.
Fold each side of the husk and then fold the bottom part of the husk up.
Fill the steamer with water then put the steamer insert in and add the tamales standing up.
Bring the water in the steamer to a boil and lower it to medium low.
Cover and cook for 1 hour.
bring tomatillos, jalapeños, and water to a boil over medium high heat. Lower heat to medium low and cook until tomatillos are softened.About 10 min.
Transfer the tomatillos, jalapenos,cilantro, garlic, and onion to a blender. Blend for a couple of minutes or until everything is nicely blended.
If you need to you can ad a little bit of water to the blender to get it blending.