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Achiote Chicken Tamale Filling
Diced chicken thighs are coated in an earthy achiote and chile rub, then cooked down with potato and guajillo chiles until nearly dry. A bright squeeze of lime finishes the filling. Half batch, enough for about 10 tamales.
- YieldMakes about 1 3/4 cups, enough filling for about 10 tamales (serves 5)
- Hands-on35 min
- Total1 h 33 min
- Difficulty
Ingredients
Achiote rub
- 1½ tsppaprika
- ¾ tspancho chili powder
- ½ tspground cumin
- ½ tspgranulated garlic
- ¼ tspground cloves
- ¼ tspdried marjoram
- ¼ tspdried thyme
- 1½ tspachiote paste
- 1 tspkosher salt
- 1 pinchblack pepper, freshly ground
- 1 tbspextra-virgin olive oil
Filling
- 340 gchicken thighs, boneless and skinless, cut into 1 cm pieces
- 1½ tspextra-virgin olive oil
- 40 gsweet onion, minced
- 40 grusset potato, peeled and cut into 6 mm cubes
- 1guajillo chile, seeded and minced
- ½ tspkosher salt
- 1 pinchblack pepper, freshly ground
- 2 clovesgarlic, minced
- 120 mlchicken stock
- 1 tbsplime juice, fresh
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