Tamal de pollo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
El Salvador Servings: Serves 6-8
El Salvador Servings: Serves 6-8Tamal de Pollo is a traditional Salvadoran dish that embodies the rich culinary history of El Salvador. These chicken-filled tamales encapsulate the warmth and comfort of home-cooked meals, often enjoyed during festive occasions and family gatherings. Wrapped in banana leaves and steamed to perfection, tamales are a labor of love, requiring patience and skill. Each bite is a harmonious blend of tender masa, succulent chicken, and a medley of spices, reflecting the vibrant flavors of Central America.
Ingredients
- masa harina (corn flour) – 4 cups / 480 g
- chicken broth – 3 cups / 720 ml
- vegetable oil – 1/2 cup / 120 ml
- chicken breasts – 2 (about 1 lb / 450 g)
- onion, finely chopped – 1 medium / 150 g
- garlic cloves, minced – 3 cloves
- bell pepper, chopped – 1 medium / 120 g
- tomato, chopped – 1 large / 200 g
- ground cumin – 1 tsp / 5 g
- salt – 1 tsp / 6 g
- black pepper – 1/2 tsp / 3 g
- bananas leaves – 8 large leaves, washed and wiped
Instructions
- Boil chicken breasts in salted water until cooked through, then shred.
- In a pan, heat oil, sauté onions, garlic, bell pepper, and tomato until soft. Add cumin, salt, pepper, and shredded chicken. Combine well.
- In a large bowl, mix masa harina with chicken broth until smooth. Add salt and oil, knead to a dough-like consistency.
- Cut banana leaves into squares and soften by passing over a flame.
- Place masa dough on each leaf, then add filling. Fold and seal tamales.
- Steam tamales for about 1 hour or until masa is firm and cooked.
Substitutions
- chicken breasts -> pork shoulder
- vegetable oil -> lard
Enhancements in the Next Evolution
- Marinate chicken breast with lime juice and cilantro for enhanced flavor.
- Add olives and capers to the filling for an additional layer of taste.
- Use chili powder in the masa for a subtle spicy kick.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
