Green Chicken Tamales recipe
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Ingredients
- corn husks 1 pound skinless, boneless chicken breast halves salt to taste water to cover ¾ pound fresh tomatillos, husks removed 2 serrano peppers, or more to taste 1 onion, chopped 3 tablespoons chopped fresh cilantro 1 clove garlic, minced 1 cup unsalted butter, softened, divided 3 cups chicken broth 1 pound masa harina 1 ½ teaspoons baking powder 1 ½ teaspoons salt
Nutrition Info
- 114.6 caloriescarbohydrate: 11.3 gcholesterol: 21.2 mgfat: 6.2 gfiber: 2 gprotein: 4.1 gsaturatedFat: 3.5 gservingSize: -sodium: 232.3 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Green Chicken Tamales
Directions
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Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender, blend into a smooth sauce.
Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water, if it floats, it's ready, if not, keep beating for a little longer.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.