Best Tamales With Chicken And Salsa Verde Recipes

CHICKEN IN GREEN SALSA TAMALES

Steps:

• Cook the tomatoes, peppers, and garlic in a pot with water. Until they are cooked and tender.
• Place the tomatoes, peppers,
• and garlic in the blender and puree until smooth.
• Season with salt.
• In a large bowl beat the lard until it changes to lighter color. This can be done with the help of your mixer or by hand. Add slowly the corn masa harina, baking powder, and chicken broth. Mix well and taste to season with salt. Beat until all ingredients are well combined and the dough is light and spongy.
• Remove the husks from their package and place the husks to soak in a warm bath of water for 40 minutes. This could be done in a large pot or in your kitchen sink. This step will help to soften the husks and easily be pliable while wrapping the corn dough.
• Remove the husks from their warm bath, dry with the cloth or paper towels.
• Place the corn husk on your work surface with the wide end facing towards you. Place about 2-3 tablespoons of dough in the center but closer to the bottom of the corn husk spreading evenly. Top with 2 tablespoons of the chicken-green sauce filling in the center of the husk. Fold one side of the husk to the center and fold the other side to the center, too. Fold the bottom towards the center. Repeat process with remaining husks and filling.
• Line the tamales on a tray while you are finishing up with the rest of the assembly process. Getting your pot ready for steaming. Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of corn husk on the steamer rack. (Note: you do not need to buy a tamal steamer pot if you don't have it already. Just improvise with what you already have).
• Place the tamales in a standing position.
• Cover with a layer of the corn husks and a dish towel and the pot lid. Steam for about 60 minutes in a medium heat or after taking one tamal and checking if the husk easily separates from the dough. Check during the steaming time in case the steamer need more water. Be careful while removing the lid. Serve while still hot. When done wait for 10 minutes the dough will firm up after that.
• To reheat a tamal I use the convenience of the microwave. It just needs 1 minute in high per tamal. You can also steam it again to warm it up and the other option is to place it on a hot griddle turning 2 or 3 times until warm.

POLLO TAMALES CON SALSA VERDE

Steps:

• 1. Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• 2. Boil Chickens ( about 1 1/2 hr) together in a Large pot, save the broth for your Masa Mixture or you can use canned broth. skin and debone your chickens and set aside.
• 3. While Chicken is cooking or after its deboned, Husk and wash the tomatillos. In a Medium pot on the stove top, on med-high heat add tomatillos,garlic,cilantro,onion,jalapenos,in water, simmer to a boil boil them until tender, about 10-15 minutes. Drain and put them into the bowl of a food processor. Blend until smooth.
• 4. In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined.
• 5. Carefully separate the soaked corn husks, and place them on a towel on the countertop. Arrange your ingredients in the order you will be assembling them (at least that is how I have found is easiest). Corn Husks first Bowl of Masa Dough Add Meat Steamer pot to cook the tamales in
• 6. use a spatula or your hand, take enough of the Prepared Masa to spread over the corn husks covering the top 2/3 and 2/3 of one side. You want the Masa to be about 1/4-inch thick. If you spread it too thick, it will be difficult to roll up with the meat added and it will squeeze out onto your hand or counter. If you make it too thin, you will have the meat falling out in the steamer.
• 7. Add about 1 tablespoon chicken, spreading it evenly down the center of the masa (careful to leave 1/2-inch at the top and bottom, and room on the sides for the masa to close around the meat).
• 8. Carefully roll the tamale, starting with the side covered with the Masa Dough. Turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Roll it snug, but not too tight. Too tight and you might end up with a hand full of Masa and this really cannot be used to make a new one.
• 9. Take an extra large stock pot with a wire rack supported on two clean bricks (very well washed bricks). There are "tamale" pots you can buy that are made specifically for tamale making. fill the bottom of the steamer pot with water, making sure the bottoms of the tamales are not in the water. layer your tamales on their sides going every other direction with each layer, until all tamales are in the pot.
• 10. Cover and bring just to a boil. Keep the water bubbling, not a hard boil. Once steam has begun to escape from the pot, reduce the heat to medium; keep these steaming for at least 2-3 hours, adding water as needed so the pot doesn't go dry.
• 11. The tamales are done when the Masa Dough around the meat feels firm there are no parts of uncooked dough left. To test the tamales for doneness, remove one tamale from the steamer. Let this cool for a moment or two. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and well cooked throughout. Remove the tamales, and let them rest on the counter for a few minutes. This will help them finish "setting" up and let them cool so no one burns their mouth They can be eaten right way, stored in containers in the refrigerator for 2 to 3 days, or they can be frozen for up to 3 months (that is if they last that long). If you use a vacuum sealer they can be kept frozen up to a year. To reheat the tamales, wrap in foil and place in 350 degree F. oven about 30 minutes.
• 12. Can be eaten with sour cream and extra salsa, ( I always make a second batch of Verde Salsa (green Salsa) to smoother my tamales. IMPORTANT: Remember to remove the corn husk wrapper before you eat the tamale. Enjoy!!

TAMALES WITH CHICKEN AND SALSA VERDE

Steps:

• Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged. Let them stand for a couple of hours until husks are pliable.
• To make the dough: Beat the lard in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more.
• To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes. Then drain them and put them in the bowl of a food processor. Add the coriander, onion, and garlic. Process until smooth. Heat 1 tablespoon lard in a medium large skillet over medium-high heat. When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
• To form the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale. Take one that is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you.
• Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mixture.
• Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with additional salsa on the side.
• Suggested drink: Mexican beer

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)

Steps:

• For filling:
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• For dough:
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

CHICKEN TAMALES WITH SALSA VERDE RECIPE

Steps:

• First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
• Press the husks into the water to ensure they're completely covered.
• Soak the husks for 20 minutes, drain and set aside to dry.
• Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
• Slice and dice the garlic.
• Cut the chicken breast into 1-inch chunks.
• Heat a pot over medium-high heat and pour in the olive oil.
• Add the onions and cook over medium heat, stirring occasionally.
• Add salt, then the garlic and cook until onions are soft.
• Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
• Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
• Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
• Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
• Set aside the chicken and onions for the filling.
• Slice and quarter the tomatillos.
• Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
• Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
• Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
• Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
• Pour the drained vegetables into your blender and blend until smooth.
• Pour the shredded chicken into a large bowl and add the onions.
• Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
• Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
• Beat until light and fluffy.
• Pour the baking powder into the bowl with the shortening.
• Then add the corn flour.
• Sprinkle in 1 tablespoon of salt and mix until combined.
• Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
• Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
• Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
• Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
• Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
• Take your corn husks and cut straight across the top or bottom edge.
• When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
• Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
• Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
• Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
• Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
• Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
• Place your folded tamale in a plate and repeat with the remaining corn husks.
• Add a few cups of water to a steamer pot and heat until the water is hot.
• Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
• You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
• Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
• Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
• Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

TAMALES WITH CHICKEN AND SALSA VERDE

Steps:

• Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.
• Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.
• Sprinkle the baking powder and salt.
• Beat 1 minute more.
• To make the salsa: Husk and wash the tomatillos.
• Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.
• Drain and put them into the bowl of a food processor.
• Add the coriander, onion and garlic.
• Process until smooth.
• Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
• Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.
• Add the chopped tomatillos and cilantro.
• Season with salt.
• Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.
• To form the tamales: Remove the husks from the water when they have softened Pat husks dry.
• Tear the extra husks into 1/4"x7" long strips for each tamale.
• Take a husk that is at least 6"x7", lay out with tapering end toward you.
• Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides.
• Pick up 2 long sides of corn husk and bring together, overlapping one over the other.
• Fold up the bottom section of husk tightly right up to the filling line.
• Leave top open.
• Secure it in place by loosely tying one of the strips of husk around the tamale.
• Repeat with remaining husks and dough mixture.
• Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand.
• Cover with a layer of leftover husks.
• Cover with lid and steam for 1 hour.
• Check carefully that all the water doesn't boil away, adding boiling water when necessary.
• Serve with salsa on the side.