Green Chile And Chicken Tamale Filling Recipes

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



Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) image

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Categories     Mixer     Chicken     Broil     Steam     Cinco de Mayo     Buffet     Hot Pepper     Spring     Tomatillo     Cilantro     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes about 26

Number Of Ingredients 15

Filling:
1 (8-ounce) package dried corn husks
1 pound tomatillos, husked, rinsed
4 (3-inch-long) serrano chiles, stemmed, chopped
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salt chicken broth
4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro
Dough:
1 1/3 cups lard or solid vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
2 cups (about) low-salt chicken broth

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.)

GREEN CHILE AND CHICKEN TAMALES



Green Chile and Chicken Tamales image

How to make delicious tangy green chile sauce with shredded chicken inside a corn masa wrapping.

Provided by Chelsie Kenyon

Categories     Appetizer     Dinner     Lunch     Entree

Time 5h

Number Of Ingredients 18

2 pounds boneless, skinless chicken
3 ounces can of diced green chiles
10 ounces green chile sauce
1/2 cup sour cream or crema
16 ounces queso fresco (or jack cheese, shredded or crumbled)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
For the Masa Harina Tamale Dough :
6 cups masa harina
5 cups warm water (or low-sodium chicken broth)
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chili powder
2 teaspoons salt

Steps:

  • Gather the ingredients.
  • Let the chicken cool and then use forks or your fingers to shred it.
  • Add the shredded chicken and the diced chiles to a large bowl. Add the green chile sauce, queso fresco, sour cream, cumin, chili powder, and salt. Mix well and set aside.
  • Gather the ingredients.
  • Remove any debris or corn silk from the corn husks.
  • Separate the larger whole husks from the smaller bits and pieces. Use the larger husks for wrapping and save the smaller ones for tying.
  • Place the husks in a large bowl and cover with warm water. Put a plate, bowl, or heavy skillet on top of the husks to keep them submerged. Let soak until flexible and softened, 30 minutes to 1 hour.
  • Remove the husks from the water and pat dry. Place in a covered dish or a large plastic bag to prevent them from drying out.
  • Gather the ingredients.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the masa harina and warm water until combined.
  • Let the mixture sit to let the masa soften, about 20 minutes. Mix on low speed, scraping down the bowl occasionally, until a dough forms.
  • Gradually sprinkle in the onion powder, chili powder, cumin, and salt as you continue to mix.
  • In a medium bowl, stir the lard until soft and light, about 3 minutes.
  • Add the lard to the dough a little at a time while continuing to mix on low until well combined.
  • The mixture should be the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
  • Gather the ingredients.
  • Use the larger husks for the tamales. Use the smaller or broken husks to create ties by cutting or tearing them into 1/4 inch-wide strips.
  • When looking at the husks for wrapping, notice the shape. They have a narrow end, a broad end, and two long sides. Lay the husk on a flat surface with the narrow end at the bottom.
  • Depending on the size of the husk, spoon 1 to 2 tablespoons of dough on the husk placing it toward the top. Do not overfill.
  • Use the back of a spoon to spread the dough onto the husk, leaving a border of about 4-inches from the narrow end and about 2- inches from the top.
  • Spread the dough to the edge of one of the long sides, leaving a 2-inch border on the opposite long side. Try to keep the dough about 1/4-inch thick.
  • Spread a couple of spoonfuls of filling down the center of the dough, leaving at least a 1-inch border of dough around all sides.
  • Make a package by fold the long empty side (the side with no masa) over, slightly overlapping the opposite side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
  • Use the narrow strips to tie across the middle of the tamale to hold the flaps down.
  • Set tamales upright in a tamale steamer, a large pot fitted with a strainer insert, or something similar. The key is to have a small amount of boiling water on the bottom of the pot and a strainer of some sort to keep the tamales from touching the water.
  • Cover the pot and steam for about 90 minutes, or until the masa feels firm, looks smooth, and comes away from the husk cleanly (you can take one tamale out to test). Check the water level in the pot occasionally and replenish the water if needed. Let the tamales cool for 1 hour before taking them out of the steamer to allow the masa to firm up before serving.

Nutrition Facts : Calories 513 kcal, Carbohydrate 32 g, Cholesterol 81 mg, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, Sodium 1070 mg, Sugar 2 g, Fat 33 g, ServingSize 40 Servings (20 portions), UnsaturatedFat 0 g

GREEN CHICKEN TAMALES



Green Chicken Tamales image

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]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 35

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g

GREEN CHILE CHICKEN TAMALE BAKE



Green Chile Chicken Tamale Bake image

This hearty, cheesy casserole combines the flavors of green chiles, chicken and cornbread.

Provided by Stephanie Wise

Categories     Entree

Time 55m

Yield 10

Number Of Ingredients 12

1 1/4 cups shredded Mexican cheese blend (5 oz)
1/3 cup milk
1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
1 teaspoon ground cumin
1 pinch red pepper flakes
1 can (14.75 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
3 cups shredded or chopped deli rotisserie chicken
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired

Steps:

  • Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
  • Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
  • Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
  • Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
  • Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
  • Top with chopped green onions, chopped cilantro and dollops of sour cream.
  • To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

Nutrition Facts : ServingSize 1 Serving

GREEN CHILE AND CHICKEN (TAMALE FILLING)



Green Chile and Chicken (Tamale Filling) image

This filling is delicious in tamales. I have also used it for enchilads or to top tostadas and to fill burritos. I love it best in tamales though. You can omit the zuchinni if you are not a fan but it really sets this recipe apart from the rest.

Provided by cervantesbrandi

Categories     Poultry

Time 1h

Yield 20 tamales

Number Of Ingredients 9

2 chicken breasts (bone-in)
3 garlic cloves
1/4 white onion (left whole)
1/2 small white onion (diced)
5 jalapenos
2 serranos
2 small zucchini
1/2 chicken bouillon cube
2 tablespoons oil

Steps:

  • PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered.
  • Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone.
  • Take the chicken breasts out of the water and set aside.
  • Place the jalapenos, serranos, garlic, and whole onion in the blender. Add in 1/2 cup of the cooking liquid and blend on high for a minute or so until the chiles are pureed.
  • Heat the oil in a saute pan. While the oil is heating up, cut the zuchinni into a small dice about the size of sweet peas. Add the zuchinni and diced onion to the saute pan. Saute the mixture for 5 minutes or until the zuchinni starts to soften. Add in the 1/2 chicken bouillon cube and stir until it is melted. Pour in the chile and stir to combine. Let the mixture cook for 2 minutes on a low boil.
  • Next, shred the chicken using your fingers or two forks. Add the shredded chicken into the chile. Stir to combine. The mixture should not be too thick, if it is add an additional 1/4 cup of the cooking broth.
  • Taste for salt and add if necessary.
  • The mixture is now ready to be stuffed in tamales or whatever you may be using it for.

GREEN CHILE CHICKEN TAMALES



Green Chile Chicken Tamales image

I've actually had people bring me the ingredients for this recipe so that I would make them a batch. It's time consuming but OH so worth the wait. Even my 1 1/2 year old son loves them.

Provided by Brieness79

Categories     Chicken

Time P1DT1h30m

Yield 26 serving(s)

Number Of Ingredients 13

1 (8 ounce) package dried corn husks (the larger the better)
1 lb tomatillo, husked and rinsed
4 large garlic cloves, chopped
4 three-inch long serrano chilies, stemmed and chopped
1 1/2 tablespoons olive oil
2 cups low sodium chicken broth
4 cups packed coarsely shredded cooked chicken (about 1 pound, purchased from rotisserie chicken works best and takes a lot of the work out)
2/3 cup chopped fresh cilantro
1 1/3 cups vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough, for tamales, 34 to 36 ounces (or make masa dough with 3 1/2 cups masa harina mixed with 2 1/4 cups warm water, corn tortilla mix,)
2 cups about low sodium chicken broth

Steps:

  • Filling Directions:.
  • 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 - I find that over-night is perfect.
  • Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute 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 on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
  • Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
  • Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
  • I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
  • Dough Directions:.
  • Using electric mixer, beat shortening (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, two tablespoons at a time to soften.
  • Fill bottom of pot with steamer insert with enough water (about two 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. This isn't necessary, I only do it when I want to make the tamales look "pretty".
  • Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
  • Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
  • Stand tamales in steamer basket, open end UP. 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 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 one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.

Nutrition Facts : Calories 148.6, Fat 13.1, SaturatedFat 3.6, Cholesterol 16.1, Sodium 182.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 6.3

GREEN CHILE TAMALES



Green Chile Tamales image

Provided by Food Network

Categories     main-dish

Yield 12 to 16 tamales

Number Of Ingredients 11

1 recipe Mesa Dough
4 Poblano chiles, roasted, peeled and seeded
1/3 cup Tomatillo Salsa
1-8 ounce package dried corn husks soaked in hot water at least 2 hours or overnight
1 pound tomatillos, husked, washed and cut into quarters
4 large jalapeno chiles, stemmed, seeded, if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 bunches cilantro, stems and leaves
2 teaspoons salt

Steps:

  • Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
  • In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

GREEN CHICKEN TAMALES



Green Chicken Tamales image

These tender tamales are stuffed full of cilantro-spiked chicken that is extra flavorful because the chicken is poached in a rich broth made with chicken bouillon. Make enough for a crowd and they are worth the effort!

Provided by Food Network Kitchen

Time 2h15m

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
4 teaspoons chicken base
1 pound skinless, boneless chicken breasts
12 ounces skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1/2 cup hot salsa verde
1/2 teaspoon ground cumin
1 clove garlic, minced
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
  • Meanwhile, make the filling: Bring the chicken base and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken breasts and thighs and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the salsa, cumin and garlic and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 3 cups warm water and 2 teaspoons salt in a bowl. Mix with your hands (or use a mixer with the paddle attachment) until you can float a marble-size ball of the dough in water, 10 to 15 minutes.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the dough down the length of a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

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  • 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • 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.
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From 24bite.com


GREEN CHILE CHICKEN TAMALE PIE (CORN-FREE) - PERRY'S PLATE
2021-01-19 Spread the chicken and diced zucchini evenly in the pan. Sprinkle the seasonings evenly over the top. Add the green chiles and the juice from the lime. In a large mixing bowl, whisk together the millet flour, cassava flour, sweetener, baking soda, and salt. Add the milk, butter, eggs, and nutritional yeast to the flour mixture.
From perrysplate.com


GREEN TAMALES WITH CHICKEN - MAMA LATINA TIPS
Prepare the Filling. In a blender, blend the tomatillos, onion, serrano chiles, water, cilantro, oregano, and a tablespoon of salt. In a medium-size pot, heat a tablespoon of olive oil. Add the green salsa and simmer for 5-7 minutes until the salsa turns olive green in color.
From mamalatinatips.com


CHICKEN & CHEESE TAMALES WITH GREEN CHILE SAUCE RECIPE - BON …
2021-12-07 Step 5. To prepare the green chile sauce, place tomatillos, chiles, and onion in a large pot and cover with water. Bring to a boil and reduce heat …
From bonappetit.com


GREEN CHILE AND SHREDDED CHICKEN TAMALES - RECIPE GOLDMINE …
Filling for Tamales: Mix all ingredients well and set aside to stuff tamales. The filling can be made 2 to 3 days ahead and kept in the refrigerator. Tamale Dough: Soak one package of cornhusks over night. They must be soft to work with the next day. Beat shortening in mixer until light and fluffy. Alternately add the masa with the salt and ...
From recipegoldmine.com


CHICKEN TAMALES WITH GREEN CHILE - OPERATION IN TOUCH
Spread 1/4 cup masa dough onto each husk. Place 2 tablespoons chicken filling on the middle of the masa dough. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal. 6. Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and ...
From operationintouch.com


AUTHENTIC GREEN CHILE CHICKEN TAMALES - YOUTUBE
Hello my beautiful fam! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! tod...
From youtube.com


HOW TO MAKE TAMALES (GREEN CHILE CHICKEN TAMALES)
2020-10-09 Add water to the bottom of a large pot and add a steamer basket. Add three or four small pieces of soaked corn husks to the bottom of the pot. Smash a large piece of aluminum foil into a ball and add it to the center of the pan. Place filled and wrapped tamales, standing open side up, into the pot.
From yellowblissroad.com


GREEN CHILE CHICKEN TAMALES - BLYTHES BLOG
4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 3½ cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2¼ cups warm water 2 cups (about) low-salt chicken broth
From blythesblog.com


RECIPE: GREEN CHILE CHICKEN TAMALES | WHOLE FOODS MARKET
Method. Gently pull apart corn husks and arrange in a large, heatproof bowl. Pour over a generous amount of boiling water, rest a plate on top to keep the husks submerged and let soften for 1 hour. Meanwhile, heat canola oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring often, until just golden, 6 to 8 minutes.
From wholefoodsmarket.com


CHICKEN AND GREEN CHILE TAMALES - CRISCO
Drain and dry husks with paper towels. Tear 2 corn husks into 24 ( 1 / 4 -inch) wide strips. For Filling: COMBINE chicken, chiles, salsa and salt in medium bowl. Set aside. For Dough: COMBINE masa flour, baking powder and ancho chile powder in medium bowl. Add chicken broth and oil, stirring to combine. Let stand 5 minutes to thicken.
From crisco.com


CHILE VERDE CHICKEN TAMALE CASSEROLE - LIFE MADE SIMPLE
2018-05-04 Instructions. Preheat oven to 400 degrees. Lightly grease or spray a 9x13-inch baking dish, set aside. In a large skillet set over medium-low heat, add the chicken, broth, sauce, cilantro, and garlic powder. Heat while preparing the remaining ingredients, stirring occasionally.
From lifemadesimplebakes.com


CHILE VERDE CHICKEN TAMALE CASSEROLE - 12 TOMATOES
Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray. Set aside. In a large skillet over medium-low heat, heat the chicken, 1 cup of the chicken broth, 1 cup of the enchilada sauce, 1/4 cup cilantro, and garlic powder. Let simmer, stirring occasionally, while you work on the masa.
From 12tomatoes.com


HOW TO MAKE GREEN CHILE CHICKEN TAMALES RECIPE - YOUTUBE
These are the best chicken tamales you will ever eat. In this recipe Im teaching you how to make them. The masa is so soft and flavorful and put together wit...
From youtube.com


EASY GREEN CHICKEN CHILI TAMALES RECIPE | THE NOVICE CHEF
2021-06-28 For dough: Using stand mixer, beat vegetable shortening with salt and baking powder, until fluffy. Beat in masa in 4 additions. Reduce speed to low and gradually beat in 2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. Then gently stir in the corn kernels.
From thenovicechefblog.com


GREEN CHILE CHICKEN TAMALES FILLING - ALL INFORMATION ABOUT …
Green Chile and Chicken (Tamale Filling) Recipe - Food.com best www.food.com. DIRECTIONS PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered. Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone.
From therecipes.info


RICK BAYLESSGREEN CHILE CHICKEN TAMALES - RICK BAYLESS
For wrapping the tamales; 4 ounces of dried corn husks; For the Filling; 12 ounces (4 to 6) tomatillos, husked and rinsed; 4 garlic cloves, unpeeled; Fresh hot green chiles (2 or 3 large serranos, 1 or 2 large jalapeños or the equivalent amount of another fresh chile), stemmed; About 1/2 cup chopped fresh cilantro; 2 cups (about 8 ounces) coarsely shredded cooked chicken …
From rickbayless.com


56 BEST GREEN CHILE CHICKEN TAMALES IDEAS | MEXICAN FOOD RECIPES ...
Nov 26, 2019 - Explore Maria Lua's board "Green Chile chicken tamales" on Pinterest. See more ideas about mexican food recipes, tamales, mexican dishes.
From pinterest.com


MY FAVORITE TAMAL OF ALL TIME: CHICKEN IN GREEN SALSA
For the tamales: 25 dried corn husks soaking in warm water; 3/4 cup lard, vegetable shortening or seasoned vegetable oil (to make seasoned oil, heat oil over medium heat and cook a slice of onion and 3 to 4 garlic cloves for 15 minutes, strain before using); 1/2 teaspoon kosher or coarse sea salt or to taste; 1 teaspoon cold water; 1 teaspoon baking powder; 1 pound (about 3 1/4 …
From patijinich.com


CHICKEN AND GREEN TOMATILLO TAMALE FILLING RECIPE - FOOD NEWS
Green Tomatillo Chicken Tamales Recipe. Slightly spread the dough out, making an indentation in the center with the back of a spoon. Place about 1 tablespoon of chicken tomatillo mix on the center of the dough and fold dough around filling (if corn husks are too small, overlap 2 husks). Fold the bottom one-third of the corn husk over the ...
From foodnewsnews.com


TAMALES WITH GREEN CHILI AND PORK RECIPE - SERIOUS EATS
2018-08-29 Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid. Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
From seriouseats.com


CHICKEN AND GREEN TOMATILLO TAMALE FILLING RECIPE -SUNSET …
Transfer tomatillo mixture to a blender. Add cilantro, 1 tsp. salt, and 1/4 tsp. pepper and whirl until smooth. 5. Pour salsa into a medium saucepan and bring to a simmer. Add chicken and simmer to meld flavors, about 5 minutes. Season to taste with salt …
From sunset.com


CHICKEN AND GREEN TOMATILLO TAMALE FILLING RECIPE | MYRECIPES
Transfer tomatillo mixture to a blender. Add cilantro, 1 tsp. salt, and 1/4 tsp. pepper and whirl until smooth. Step 5. Pour salsa into a medium saucepan and bring to a simmer. Add chicken and simmer to meld flavors, about 5 minutes. Season to taste with salt and pepper. Step 6. Make ahead: Up to 2 days, chilled.
From myrecipes.com


CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE - THE SPRUCE EATS
2021-12-03 Gather the ingredients. In a large bowl, place the corn kernels and the diced chile peppers. Add the shredded cheese, cream cheese, chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of salt. Use a large spoon to mix the ingredients thoroughly. Once the filling is made, cover with plastic wrap and store in the fridge.
From thespruceeats.com


ISABEL EATS
Make the green chile sauce: Add the roasted tomatillos, all the peppers, onions, garlic, salt and water to a large blender. Blend until smooth. Set aside until ready to use. Cook the chicken: Heat oil in a Dutch oven or large pot over medium-high heat.
From isabeleats.com


INSTANT POT CHICKEN TAMALES: STEP BY STEP FOR BEGINNERS
2021-01-30 Pour in one cup of chicken broth. Place a few corn husks on top of the trivet to keep the tamales from falling through. Stand tamales upright in the Instant Pot, leaning against the side of the pot as needed. Press the manual/pressure cook button, and set the cook time for 40 minutes at high pressure.
From homebodyeats.com


GREEN CHILE CHICKEN TAMALES | REYNOLDS BRANDS
Taste the batter and season to taste. Step 3. PREPARE the filling: in a large bowl, mix together the shredded chicken, green salsa, and roasted poblanos. Step 4. SPREAD about ¼ cup of the masa mixture in the center of a corn husk, and top with about 2 tablespoons chicken mixture. Fold the two sides of the corn husk together, enclosing the filling.
From reynoldsbrands.com


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