Green Chile Sauce For Tamales Recipes

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HOMEMADE GREEN CHILE TAMALE SAUCE



Homemade Green Chile Tamale Sauce image

Homemade Green Tamale Sauce is a mild yet tangy sauce, perfect for chicken tamales. It's easy to make using Anaheim chiles and roasted tomatillos.

Provided by Christian Guzman

Categories     Condiment     Sauce

Time 50m

Number Of Ingredients 10

6 Anaheim peppers
4 Jalapeno peppers
1 Onion
8 Garlic Cloves
6 Tomatillos
Olive Oil Cooking Spray
1 teaspoon Sea Salt
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Salt

Steps:

  • 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. Cook for about 15 minutes, until soft.
  • Spray baking sheet with cooking spray.
  • Remove outer husk from tomatillos and wash well to remove any sticky residue. Cut each tomatillo in half, horizontally.
  • Place tomatillos, cut side down, on sprayed baking sheet. Spray tops with cooking spray and sprinkle with sea salt.
  • Place in oven and bake for 15 minutes, until soft. Use caution when removing because the tomatillos can burst into liquid. Set aside.
  • Once peppers are softened, allow to cool about 10 minutes. Do not discard liquid. Using a slotted spoon, remove pepper mixture to blender to process only half at a time. Add a little bit of liquid from peppers to blender, just enough to allow the blender to process (about 1/4 to 1/2 cup). Process peppers and tomatillos fully. Discard remaining liquid. Return to pan.
  • Add remaining seasonings and heat on medium for 15 minutes. Makes one quart (62 tablespoons).

Nutrition Facts : Calories 302 kcal, Carbohydrate 68 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 10443 mg, Fiber 21 g, Sugar 27 g, ServingSize 1 serving

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 SAUCE



Green Chile Sauce image

Provided by Guy Fieri

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 10

2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

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 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 PORK TAMALE FILLING



Green Chile Pork Tamale Filling image

I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.)

Provided by Julesong

Categories     Pork

Time 32m

Yield 12-16 tamales worth of filling, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
2 cups diced yellow sweet onions
8 garlic cloves, minced
12 ounces canned mild green chilies (3 four-oz cans)
2 lbs ground lean pork
2 tablespoons minced fresh Mexican oregano
1 tablespoon dried ancho chile powder
2 teaspoons dried ground cumin
1 cup crumbled Cotija cheese

Steps:

  • In a large, heavy pot heat the oil (I use my Le Cruset). Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
  • Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
  • Add the ground pork and stir well to combine. Saute until pork is fully cooked and slightly browned, about 10-14 minutes. Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
  • Fold in the cotija cheese and combine well. Use as tamale filling and enjoy! Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff).
  • Also works very well as an enchilada filling. Makes about 3-4 cups filling.

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