Green Chile Chicken Tamales Tamales Con Salsa Verde Y Pollo Recipes

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TAMALES DE POLLO CON CHILE VERDE- GREEN CHILE CHICKEN TAMALES



Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales image

These tamales are really moist and the filling is full of flavor. You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.If using store bought prepared masa, make sure to use Masa for tamales and not Masa for Tortillas.

Provided by cookiedog

Categories     Chicken

Time 2h30m

Yield 25-30 tamales

Number Of Ingredients 13

1 (8 ounce) package dried corn husks
1 lb tomatillo, husked and rinsed (10-12 medium)
fresh hot green chili pepper, stemmed (roughly 2 - 6 serranos or jalapenos)
4 large garlic cloves, peeled
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
2 cups chicken broth
salt
4 cups cooked chicken, preferably grilled, roasted (about 1 lb.) or 4 cups rotisserie chicken, coarsely shredded (about 1 lb.)
2/3 cup roughly chopped fresh cilantro
10 ounces rich-tasting pork fat, slightly softened but not at all runny (or vegetable shortening if you wish)
1 1/2 teaspoons baking powder
2 lbs fresh coarse-ground corn masa harina flour, for tamales or 3 1/2 cups dried masa harina, for tamales mixed with 2 1/4 cups hot water
1 -1 1/2 cup chicken broth

Steps:

  • Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
  • Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they'll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
  • Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
  • For forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
  • Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed "bottom" leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
  • Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
  • Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Nutrition Facts : Calories 299.7, Fat 16.4, SaturatedFat 6.9, Cholesterol 30.2, Sodium 130.5, Carbohydrate 29.1, Fiber 2.7, Sugar 1.4, Protein 9.8

CHICKEN IN GREEN SALSA TAMALES



Chicken in green salsa tamales image

Tamales are traditionally made of a corn-based dough, it's Nahuatl name is: tamale. Meaning wrapped corn. It is steamed in a leaf wrapper. The most common wrapping is a corn husk, a banana leave, avocado leaves, hoja santa, and other non-toxic leaves used in some regions of Mexico.

Provided by Mely Martínez

Categories     Chicken

Time 1h40m

Number Of Ingredients 17

5 cups of dry masa harina for tamales
13 ounces of lard (1 and 3/4 cups)
You can use shortening and even vegetable oil
About 6 cups of chicken broth of more in case dough is too dry
1 teaspoon baking powder
Salt to taste
1 ½ pound of chicken breast (to make about 4 cups of shredded chicken)
2 cloves of garlic
2 thick slices of onion
water to cover
1 ½ pound of tomatillos (green tomatoes husk removed)
6 serrano peppers or 4 jalapenos
2 cloves of garlic peeled
Salt to taste
About 45 Corn husk for wrapping
Place the chicken
Mix with the chicken with the sauce in a bowl and set aside.

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.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 7 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 15 mg, Sodium 260 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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 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 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 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.

TAMALES WITH CHICKEN AND SALSA VERDE



Tamales with Chicken and Salsa Verde image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 eight-ounce package dried corn husks
4 ounces (1/2 cup) lard
1 pound (2 cups) fresh masa
2/3 cup poultry broth
1 teaspoon baking powder
1/2 teaspoon salt
1 pound tomatillos
3 Serrano chiles
Salt
1 tablespoon lard
6 sprigs fresh coriander, roughly chopped
1 small onion, chopped
1 large clove garlic, chopped
3 tomatillos, chopped
1/4 cup cilantro, chopped
1 1/3 cups shredded chicken

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



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

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Stir in the chicken and cilantro; cool completely. Preparing the batter. With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. …
From rickbayless.com


CHICKEN GREEN CHILE TAMALES RECIPE | 24BITE® RECIPES
chicken-green-chile-tamales-recipe-24bite image
2020-03-01 Cut the shreds to make sure there are bite sized shreds. Set aside ¾ cup of tamale sauce to be used in the masa dough. Place chicken, remaining tamale sauce and remaining chicken filling seasonings in medium saucepan. …
From 24bite.com


TAMALES DE POLLO (SALSA VERDE) GREEN CHILE CHICKEN TAMALES
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 ...
From shespeaks.com


TAMALES VERDES WITH GREEN CHILE, CORN & CHEESE
2021-12-14 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. Steam for one and a half hour on medium heat. When tamales are ready, they should still be very moist but pull away from the corn husk easily and hold together.
From muydelish.com


VERDE CHICKEN TAMALES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking Chili Relleno Casserole Recipe Bisquick Bisquick Casserole …
From recipeschoice.com


CHICKEN TAMALES RECIPE WITH SALSA VERDE - MEXICAN FOOD …
2021-08-12 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.
From mexicanfoodjournal.com


RICK BAYLESSGREEN CHILE CHICKEN TAMALES - RICK BAYLESS
Beat for a couple of minutes more, until a ½ teaspoon dollop of the batter floats in a cup of ice-cold water. Set up the steamer. Drain the corn husk and select 12 of the largest, nicest-looking ones to use for forming the tamales. Fill the bottom of your steamer with at least an inch of water.
From rickbayless.com


GREEN CHILE TAMALE SAUCE AUTHENTIC RECIPE - 24BITE® RECIPES
2020-01-29 Instructions. Preheat oven to 400℉. Remove seeds and membranes from peppers, cut into large chunks. (Note: please use gloves when cutting up peppers.) Cut onion into chunks. Place peppers, onion and garlic cloves into sauce pan. Cover with water and bring to a low boil on medium heat.
From 24bite.com


HOW TO MAKE AUTHENTIC GREEN CHILE CHICKEN TAMALES - FINDING …
Step 2: Boil Chicken Breasts. Fill a large pot with about 2 gallons of water and bring to a boil. Add chicken breasts, 2 ½ Tablespoons of Caldo con Sabor de Pollo and 1 Tablespoons of Limón & Pimienta seasonings. Turn heat to medium/low for 30-45 minutes until chicken is cooked. Place chicken in a pyrex bowl and cover.
From findingawesome.com


CHICKEN IN GREEN SALSA TAMAL - PATI JINICH
Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time.
From patijinich.com


SALSA VERDE CHICKEN TAMALES {TAMALES DE POLLO CON SALSA
Cover and cook on low for 8 hours or high for 4 hours, until chicken is fork tender. Remove chicken to baking sheet or cutting board, with two forks shred chicken. Use to make tamales. To assemble the tamales: Soak the dried corn husks in hot …
From sweetlifebake.com


SALSA VERDE PARA TAMALES DE POLLO RECIPES ALL YOU NEED IS …
Steps: 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 …
From stevehacks.com


CHICKEN CHILE VERDE (POLLO CON CHILE VERDE ... - LA PIñA EN LA COCINA
2015-07-27 Add 1 cup of broth, salt and pepper to taste. Blend on high until smooth and set aside. In a skillet heat 2 tablespoons of olive oil to medium heat, add the onions, garlic, fresh chile peppers and fresh Anahiem pepper. Cook and saute for 8 to 10 minutes. Add the the crushed cumin seeds and cook for 1 more minute.
From pinaenlacocina.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


MY FAVORITE TAMAL OF ALL TIME: CHICKEN IN GREEN SALSA
Soak dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2- to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.
From patijinich.com


CHICKEN & CHEESE TAMALES WITH GREEN CHILE SAUCE - BON APPéTIT
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


MEXICAN GREEN CHILE BAKED CHICKEN (POLLO VERDE) RECIPE
2021-06-11 Gather the ingredients. The Spruce / Eric Kleinberg. Preheat oven to 350 F. Pat chicken dry with paper towels. Place in a 13-inch by 9-inch baking dish. The Spruce / Eric Kleinberg. Pour sauce over chicken. Bake for about 35 to 45 minutes or until center of the thickest part of chicken breast has reached 165 F.
From thespruceeats.com


GREEN CHICKEN TAMALE RECIPE FILLING - THERESCIPES.INFO
Green Chicken Tamales Recipe | Allrecipes new www.allrecipes.com. 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]
From therecipes.info


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 CHILI SALSA RECIPES / GREEN CHILE CHICKEN TAMALES (TAMALES …
2021-11-14 How to cook green chili salsa recipes, Place halved hatch chiles on a large lined baking sheet. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Roast for 30 minutes, or until slightly charred and softened.
From alabama-outdoors-magazine.blogspot.com


SALSA VERDE PARA TAMALES RECIPES ALL YOU NEED IS FOOD
Steps: 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 …
From stevehacks.com


TAMALES DE POLLO EN SALSA VERDE (CHICKEN IN GREEN SALSA TAMALES)
2016-02-02 Put the tomatillos, coriander, garlic, onion, jalapeños and salt in a blender and blend until smooth. Place the salsa in a saucepan and cook. Once the chicken is cook, take it out of the boiling water to cool down and then shred and add it to the salsa and cook for 15 min and set aside. Soak the corn husk leaves in warm water for 10 min.
From mexicanfoodmemories.co.uk


GREEN CHILE CHICKEN TAMALES | RECIPE | CHICKEN TAMALES, FOOD, …
May 2, 2018 - 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. Soak the husks three hours ahead or overnight.
From pinterest.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 SALSA CHICKEN TAMALES BY KARLA ZAZUETA – COOL CHILE
The chicken breasts shredded. 1 jar 260g Cool Chile Tomatillo Salsa. 80g white onion, thinly sliced. 150 fresh spinach. 2tbsp vegetable oil. 4tbsp chicken stock. Tamales Masa. 500g Cool Chile Masa Harina. 120ml vegetable oil. 1tsp salt. ½ tsp garlic salt. 1tsp baking powder. 240ml warm chicken stock. 240ml warm water. 20 Cool Chile Corn Husks ...
From coolchile.co.uk


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


GREEN CHILE CHICKEN TAMALES | RECIPE | CHICKEN TAMALES, FOOD, …
May 11, 2020 - 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.
From pinterest.ca


GREEN TAMALES WITH CHICKEN (TAMALES DE POLLO EN SALSA VERDE)
Dec 1, 2017 - These green tamales with chicken are made using masa harina, stuffed with a chicken filling and a homemade green tomatillo salsa. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


CHICKEN AND GREEN CHILE TAMALES : OPTIMAL RESOLUTION LIST
Vegetarian Stuffed Green Pepper Recipe ... Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider …
From recipeschoice.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


TAMALES DE POLLO EN SALSA VERDE - DEL REAL FOODS
Wrap each tamale in a damp paper towel and place in a microwave safe plate. Microwave for 1 minute to 1:15 seconds until hot. If tamale is frozen, microwave 1 additional minute. Remove from microwave and let stand 1 minute. Remove tamale from sustainable wrap and enjoy. Note: Microwave ovens vary in rates of heating.
From delrealfoods.com


GREEN CHILI SALSA RECIPES - GREEN CHILE CHICKEN TAMALES (TAMALES …
2021-11-14 Home / Green Chili Salsa Recipes - Green Chile Chicken Tamales (Tamales con Salsa Verde y. Green Chili Salsa Recipes - Green Chile Chicken Tamales (Tamales con Salsa Verde y By Admin November 14, 2021 Easiest way to prepare green chili salsa recipes, I use my blender for this salsa, mixing a few basic . It uses canned tomatillos and chilies, …
From bananacheesecakebread.blogspot.com


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