Green Tamales With Chicken Recipes

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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 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 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 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.

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

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 AND GREEN SALSA TAMALES



Chicken and Green Salsa Tamales image

This delicious recipe for chicken and green salsa tamales comes courtesy of Oscar De La Hoya.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 12

Number Of Ingredients 15

15 large dried corn husks, plus more for cooking
1 cup lard, unsalted butter, or shortening
2 teaspoons coarse salt
3 cups store-bought masa harina
1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
3 medium tomatillos, papery skins removed
2 to 3 jalapenos, stems removed
1 clove garlic
2 tablespoons cilantro
1/2 small onion
1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
1 tablespoon canola oil
2 cups shredded, cooked chicken
1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
Mozzarella cheese, cut into 12 2-by-1/2-inch strips

Steps:

  • Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside.
  • In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour.
  • Bring a medium pot filled with water to a boil. Add the tomatillos and jalapenos and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed.
  • Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes.
  • Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside.
  • Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling.
  • Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.

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 TAMALES WITH CHICKEN



Green Tamales with Chicken image

Try these green tamales with chicken from My Food and Family for a flavorful dish everyone will love. Green tamales stuffed with tender shredded chicken, cheese, epazote leaves and more make an simple and delicious party dish for a crowd.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

25 large corn husks, divided
1/3 cup water
18 tomatillo husks
3 cups shredded cooked chicken
1-1/2 cups green salsa
2 cups masa harina
1 tsp. baking powder
1/2 cup lard
1-3/4 cups chicken broth, warmed
16 fresh epazote leaves
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Soak corn husks in hot water 30 min. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan. Remove from heat. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.
  • Assemble tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.
  • Place tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 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

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