When embarking on my first tamale party, I started with the two fillings from Anna Zepaltas, including this Chili Lime Chicken Filling for Tamales. I also created one of my own. Hers were so good, that I stuck with them for party number two. Her chicken filling is a classic. It’s very flavorful, but simple, and really highlights how good this tamale dough is. If you’ve ever had dried out, too much dough, unbalanced tamales then you’ll appreciate what’s special about these. The dough is flavorful and tender, and pairs perfectly with the spicy, acidic chicken of this Chili Lime Chicken Filling for Tamales. This is one of those meals where you should read all the recipes before you get started. There are lots of tasks that can be undertaken simultaneously, which will make things much more efficient. For example, you’re going to want to prep the sauce for the chick at the same time you make its accompanying Tomatillo Salsa. And you’re going to want to combine their grocery lists as well, for simplicity sake. Also, after the first year, I learned that I’ll have more fun if I don’t make the tamales fillings and assemble the tamales on the same day. I make all three fillings, both salsas and the dough a day ahead. The day of I focus on organizing my troops, making the sides, and assembling and steaming. Trust me, it’s still plenty of work but recipes like this Chili Lime Chicken Filling for Tamales make it worth the effort.
Chili Lime Chicken Filling for Tamales
Ingredients
- 1 ½ pounds tomatillos
- 1 Spanish or yellow onion
- 3 garlic cloves
- 2 serrano chiles
- 1 tablespoon vegetable oil
- ⅓ cup fresh lime juice
- ¼ cup packed cilantro leaves
- sea salt
- black pepper
- 4 ½ to 5- pounds bone-in chicken I used breasts and thighs at room temperature
Instructions
- Preheat the oven to 500° F.
- Husk and halve the tomatillos. Cut the onion into wedges. Peel the garlic. Stem the chiles and if you’re wimpy about spice, seed the chiles as well.
- In a medium roasting pan, toss the tomatillos, onion, garlic and chiles with the oil.
- Roast for about 30 minutes, stirring twice, until the vegetables are very soft and browned in spots.
- Transfer the contents of the pan to a blender or food processor. Add lime juice and cilantro.
Purée until smooth. - Season the sauce with salt and pepper.
- Reduce the oven temperature to 350° F. In a large enameled cast-iron casserole or Dutch oven, pour the sauce over the chicken.
- Cover and braise in the oven for about 1 hour and 15 minutes, until the chicken is cooked through. Remove the chicken from the pot and let cool.
- To reduce the sauce, set the pot over moderately high heat and boil the sauce, stirring frequently, until reduced to 2 ½ cups (15 minutes).
- Discard the chicken skin and shred the meat into bite-size pieces.
- Add the chicken to the sauce and let cool completely.
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