These tamales branch out from tradition by incorporating blue corn.
BLUE CORN MASA
- 1 cup blue cornmeal
- 1 cup high-quality masa harina
- 1½ cups chicken stock, hot
- 1 teaspoon salt
- 1 cup lard or rendered chicken fat
- 2 teaspoons baking powder
GREEN-CHILE CHICKEN FILLING
- 1 whole roasted chicken
- 1½ to 2 cups green chile, roasted, peeled, and chopped; or high-quality jarred product
- salt and pepper to taste
CILANTRO PESTO
- 2 bunches cilantro, washed, dried,
- and roughly chopped
- 1 cup piñon nuts, roasted
- ½ cup garlic cloves, roasted
- ½ cup aged goat cheese, grated
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
MAKES 2 DOZEN
For the masa: In a large bowl, combine blue cornmeal and masa harina. Pour in hot chicken stock and combine well with a rubber spatula. Cover and let stand for 30 minutes. Add remaining ingredients; mix until thoroughly combined. Adjust consistency with warm water until light, sticky dough is achieved. Cover and reserve.
For the filling: Carefully remove all the meat and skin from the bones. Slice the skin into thin pieces. Shred the meat and combine with the skin. Add remaining ingredients and mix together. Cover and refrigerate until needed.
Cooking instructions: Follow step-by-step instructions (in photos and captions here) to fill and wrap the tamales. Steam over simmering water for 45 minutes to an hour, depending on size. (To ensure doneness, open one to test.)
For the pesto: Combine all ingredients in a food processor. Pulse until combined. Adjust seasonings. Cover and refrigerate until needed.