RECIPE: Caliente Tamales

By: Anne Cutler Email
By: Anne Cutler Email

Chicken Tamales
Chef Peter Brinkerhoff

Serves 4

Chicken Tingas


2 lb. Chicken Thigh Meat
2 oz. Olive Oil
1 each Habanero Pepper
1 each Serrano Pepper
1 each Jalapeno Pepper
1 each Poblano Pepper
1 oz. Chili de Arbol
1 lb. Diced Onions
1 lb. Roma Tomatoes
12 oz. Flour
8 oz. Chicken Stock
2 oz. Sherry
2 Tbsp. Garlic – Chopped
½ bn. Cilantro
1 tsp. Cumin – Ground
4 oz. Tomato Paste


1. Heat the oil in a brazing pan.
2. Seer the chicken on both sides.
3. Cut the tomatoes in half and char on the grill.
4. Add the peppers, onions, garlic & cumin to the brazing pan.
5. De-glaze the pan with the sherry then reduce.
6. Add the chicken stock, tomato paste & charred Roma tomatoes to brazing pan.
7. Cover and continue cooking in a 325* oven until the chicken falls apart at touch with a fork.
8. Remove from the oven and add the cilantro.
9. Cool the chicken then shred it by hand.



2 lb. Masa Flour
12 oz. Unsalted Butter
32 oz. Chicken Stock
2 tsp. Baking Powder


1. Mix all the ingredients together.

Tomatillo Salsa


1 lb. Tomatillo
2 oz. Onion - diced
2 oz. Garlic - Chopped
2 each Jalapeno Peppers - Chopped
1 each Poblano Peppers - Chopped
2 each Serrano Peppers - Chopped
2 oz. Olive Oil
16 oz. Water


1. Place the tomatillos in warm water.
2. Remove the husks from the tomatillos.
3. Cut the tomatillos in half.
4. Heat the oil in a sauce pot then add the garlic, peppers & onions.
5. Add the tomatillos to the pot and stir.
6. Add the water and cook until all the ingredients are soft.
7. Remove from the heat and add the cilantro.
8. Puree in a blender.

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