Description
These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]
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
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Servings: 35