We have quite a few Christmas dinner traditions, but Tamales and Chipotle Chicken is not one of them. In any event, we decided to serve tamales on December 23, because everyone has a hectic schedule and a variety of eating disorders. “Great” tamales are almost impossible to find in the northeast and now quite difficult to find in Texas unless you shop regularly at a Mexican grocery store.
The problem with most tamales is that they are far too dry: long on masa, but short on road-kill. (Editor’s Note: “Bogey Pinson” is partial to jack-rabbit, while I prefer armadillo. Langston tells me that turkey buzzard is to die for! I’ll take his word for it. For those seeking something more conventional for their tamale filing, Perdue recommends leftovers that McDonalds doesn’t consider edible for chicken McNuggets.)
In any event, I picked up three varieties of “homemade” tamales from Trader Joe’s: chicken, pork and vegetarian. Since I must assume that they will be too dry, I have decided to serve them with a variation of The Pioneer Woman’s Chipotle Chicken Chili. Basically, we eliminated the beans and cutback on the Chipotle since it would likely be a bit too spicy for sweet Corinne. Found below is this modified version, but for those who want something that looks like the photograph above, CLICK HERE!
Chipotle Chicken Chili sans Beans
- 2 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
- 1 bottle (12 Ounce Bottle) Good Beer
- 1 can (14 Oz. Size) Diced Tomatoes
- 1/2 to 1 whole Chipotle Peppers In Adobo Sauce, Minced (recipe calls for 3)
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Salt, More To Taste (2 Tbs minimum)
- 1/4 cup Masa Harina
- 1 Lime, Juiced
- Sour Cream, For Serving
- Grated Sharp Cheddar Cheese, For Serving
- Cilantro, For Serving
- Lime Wedges For Serving
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro, and another squeeze of lime!
Enjoy! – The Grinch certainly will.