Plato principal
Chicken Tamales in Salsa Verde
4 hPara 28Nutri-Score C€€
C
4 h
4 hChicken Tamales in Salsa Verde
receta de
Catalina Amy
@catalinamyy
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
whole chicken (rinsed)Carne2,3 kg
onion (whole for the broth, plus a quarter for the sauce)Frutas y verduras1 pieza
garlic (whole head for the broth, plus 5 cloves for the sauce)Frutas y verduras1 pieza
bay leafEspecias1 pieza
salt (for the chicken broth)Especias15 g
Anaheim pepper (stems removed, or poblano)Frutas y verduras2 piezas- jalapeño (stems removed)Frutas y verduras2 piezas
- serrano chile (stems removed, optional)Frutas y verduras3 piezas
- tomatillos (small, stems removed)Frutas y verduras11 piezas
cumin (ground)Especias1 g
oregano (dried)Especias1 g
black pepper (ground)Especias1 g
chicken bouillon (for the sauce)Despensa15 g
beef tallow (softened)Otro200 g- maseca para tamales (corn masa flour for tamales)Despensa480 g
- baking powderDespensa12 g
- chicken bouillon (for the masa, or salt to taste)Despensa8 g
- chicken broth (reserved from simmering the chicken, strained)Despensa1,1 litros
- corn husks (washed and soaked)Otro30 piezas
por ración
Nutrición
206kcal
- Carbohidratos
- 14 g
- Proteínas
- 11 g
- Grasas
- 12 g
lo que usará
Utensilios
Olla
Batidora de vaso
Batidora amasadora
Bol
Vaporera
Cazo
Escurridor
paso a paso
Preparación
- Paso 1
Soak the corn husks
- Wash the corn husks and soak them in a bowl of water.
- Let them soak for at least two hours so they become pliable.
- Paso 2
Simmer and shred the chicken
- Simmer the whole chicken with the onion, garlic head, bay leaf and salt.
- Remove the chicken, let it cool and shred the meat.
- Strain and reserve the broth for the masa and the sauce.
- Paso 3
Whip the tallow
- Whip the beef tallow on medium-high speed until fluffy.
- Paso 4
Blend the green sauce
- Blend the Anaheim peppers, jalapeños, serranos, tomatillos, garlic, onion, cumin, oregano, pepper, bouillon and broth until smooth.
- Paso 5
Cook the sauce with the chicken
- Fry the onion in a saucepan, then add the green sauce.
- Simmer the sauce, then add the shredded chicken and simmer again.
- Turn off the heat and let the chicken cool before wrapping.
- Paso 6
Make the masa
- Mix the maseca, baking powder and bouillon into the whipped tallow.
- Incorporate the masa and broth one cup at a time, alternating, until well combined.
- Cover with a towel and mix on medium speed, then let the masa rest.
- Paso 7
Wrap the tamales
- Spread a layer of masa on a soaked corn husk, as thin or thick as you like.
- Add a spoonful of chicken in green sauce and fold the husk closed.
- Paso 8
Steam the tamales
- Stand the tamales in a steamer pot and steam on the lowest flame.
- Let them cool a few minutes before opening.
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