Peruvian Breakfast Tamales with Chicken and Salsa Criolla

Ingredients

• 4 large Plantains (green)
• 1.5 lbs Chicken Thighs
• 2 tablespoons Aji Panca Paste
• 1 cup Chicken Broth
• 24 pieces Corn Husks
• 1 medium Red Onion
• 4 tablespoons Lime Juice
• 1/4 cup Cilantro
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 3 cloves Garlic

Instructions

1. 1Peel the 4 large green plantains and cut them into 1-inch thick rounds. Place the plantain rounds in a large heavy-bottomed pot and cover with water. Bring the water to a boil over high heat (212°F / 100°C) and cook for 20-25 minutes, or until the plantains are very tender when pierced with a fork. Drain the plantains well and mash them in a large bowl until completely smooth, with no lumps.
2. 2In a medium bowl, combine the 1.5 lbs chicken thighs with 2 tablespoons Aji Panca Paste, 3/4 teaspoon salt, 3/8 teaspoon pepper, and the 3 cloves of minced garlic, ensuring the chicken is evenly coated. Heat a 12-inch skillet over medium-high heat (375-400°F / 190-205°C) for 2 minutes. Sear the seasoned chicken thighs for 3-4 minutes per side, until browned. Pour in the 1 cup of chicken broth, reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is very tender.
3. 3Remove the cooked chicken thighs from the skillet and place them on a cutting board. Using two forks, shred the chicken into small pieces. Pour the remaining chicken broth from the skillet into a small bowl and set aside. Gradually add 1/4 to 1/2 cup of the reserved chicken broth to the mashed plantains, mixing well until a soft, pliable masa forms that is firm enough to handle but not sticky.
4. 4Place the 24 pieces of corn husks in a large bowl or baking dish and cover them completely with warm water. Let them soak for at least 30 minutes, or until they are soft and pliable. Drain the husks and pat them dry with a clean kitchen towel before use.
5. 5Lay one softened corn husk flat with the wider end facing you. Spread about 1/4 cup of the plantain masa evenly over the center of the husk, forming a rectangle approximately 3x4 inches and 1/4-inch thick. Place 1-2 tablespoons of the shredded chicken in the center of the masa. Fold the long sides of the corn husk over the filling, overlapping them slightly, then fold the narrow end of the husk up to fully enclose the filling. Tear thin strips from any extra corn husks or use kitchen twine to tie the tamale securely in the middle.
6. 6Arrange the assembled tamales upright in a steamer basket, ensuring they are not packed too tightly. Place the steamer basket over a large pot with about 2 inches of boiling water, making sure the water does not touch the tamales. Cover the pot tightly and steam over medium-high heat (212°F / 100°C) for 45-60 minutes, or until the masa is firm to the touch and easily separates from the corn husk.
7. 7While the tamales are steaming, prepare the Salsa Criolla. Thinly slice the 1 medium red onion into very fine half-moons. In a small bowl, combine the sliced red onion with 4 tablespoons lime juice, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well and let it sit for at least 10 minutes for the flavors to meld.
8. 8Carefully remove the steamed tamales from the steamer. Unwrap each tamale from its corn husk before serving. Serve the hot tamales immediately, topped with a generous spoonful of the prepared Salsa Criolla.

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