Name: Salsa Verde Chicken Tamales
Prep time: 105 min
Cook time: 90 min
Total time: 45 min
Yield: 48 servings
Cuisine: Mexican
Ingredients: 48 servings roasted chicken; 4 lb chicken; 10 cloves garlic; 0.5 large onion; 48 servings cumin; 48 servings sea salt; 48 servings olive oil; 4 cup water; 48 servings salsa verde; 10 tomatillos; 1 pablano chile; 1 jalepeno chile; 2 serano chiles; 0.25 onion; 0.33333334 bunch of cilantro; 1 tsp sea salt; 48 servings tamale dough; 1 can i would have liked to use an version of masa but i couldn't find one at the time of making the tamal; 6 cups masa; 2 tsp sea salt; 6 Tbs palm shortening; 4 cups chicken broth; 1 cup salsa verde

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Salsa Verde Chicken Tamales — Recipes Zone

01
Roast the Chicken
Place the 4 lb chicken in a roasting pan or Dutch oven, along with any organs and the neck. Tuck 10 garlic cloves under the skin.
Scatter half a large onion around the bottom of the pan, then pour in 4 cups of water.
02
Prep Tomatillos and Chiles
Remove the papery husks from the 10 tomatillos; they'll feel sticky, but don't worry if you can't get all of it off. Remove the stems from the poblano, jalapeño, and serrano chiles.
03
Boil Tomatillos and Chiles
Place the prepared tomatillos and chiles into a sauce pot. Cover them with water and bring to a boil; cook until they're soft.
04
Blend the Salsa Verde
Carefully remove the tomatillos and chiles from the boiling water and transfer them to a blender. Add the quarter onion, third of a bunch of cilantro, and 1 teaspoon sea salt. Blend until the mixture is completely smooth.
05
Make the Tamale Dough
In a large bowl, combine the 6 cups masa, 2 teaspoons sea salt, 6 tablespoons palm shortening, 4 cups chicken broth, and 1 cup salsa verde. Mix thoroughly until you have a soft, sticky dough.
06
Soak Corn Husks
Remove the corn husks from their bag and place them in a pot of hot water. Keep them on low heat for at least 30 minutes, or until they are pliable.
07
Prepare Chicken Filling
Add the shredded chicken to a skillet and cover it with about 2 cups of salsa verde.
08
Prep the Olives
If you're using large green olives, cut them in half. Smaller olives can be left whole. If you prefer, remove the pits, but it's not strictly necessary (just be mindful when eating). Place the prepared olives in a small bowl and set aside.
09
Prep the Potatoes
Cut the medium potatoes into small, thick strips, leaving the peel on if you like. Place them in a small bowl, cover with water to prevent browning, and set aside.
10
Ready Husks for Assembly
Remove the soaked corn husks from the pot and select one large husk. If the husks are small, you might need to overlap two slightly to create a larger surface.
11
Spread the Masa
With the narrow end of the husk pointing away from you, spread about 2 tablespoons of the tamale dough across the bottom half. Aim for about 1/8 inch thick, going a little more than halfway up the husk and leaving a small border on the sides.
12
Add Chicken Filling
Place a small amount of the prepared chicken filling in the middle of the dough.
13
Add Potato and Olive
Lay a potato strip in the middle of the chicken, and an olive at one end.
14
Fold the Tamales
Fold one side of the husk over the filling, then the other. Fold up the bottom to seal. You can tie them closed with a thin strip of husk if you like, but it's not essential.
15
Prepare the Steamer
Pour about 2 cups of water into a large pot suitable for steaming.
16
Load the Tamales
Arrange as many tamales as will fit into the pot, standing them upright with the open end facing up.
17
Steam the Tamales
Place the lid on the pot and bring the water to a boil. Once boiling, reduce the heat and steam the tamales for 30 to 45 minutes.
18
Serve or Store
Carefully remove the tamales from the pot. You'll know they're done when the husk pulls away cleanly from the masa without sticking.
This recipe yields about 4 dozen tamales. They freeze well; simply defrost and steam until warm when you're ready to eat them.

Salsa Verde Chicken Tamales

18 steps · 45 min total

Koulenje

Roast the Chicken

Prep Tomatillos and Chiles

Boil Tomatillos and Chiles

Blend the Salsa Verde

Make the Tamale Dough

Soak Corn Husks

Prepare Chicken Filling

Prep the Olives

Prep the Potatoes

Ready Husks for Assembly

Spread the Masa

Add Chicken Filling

Add Potato and Olive

Fold the Tamales

Prepare the Steamer

Load the Tamales

Steam the Tamales

Serve or Store

What's in it

May contain

Free from

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