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Chicken Tamales in Salsa Verde
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Chicken Tamales in Salsa Verde

4 hServes 28Nutri-Score C€€
from @catalinamyy3 imports0 cooked
Adapt this recipe

what you need

Ingredients

28 people
  • whole chicken (rinsed)Meat2.3 kg
  • onion (whole for the broth, plus a quarter for the sauce)Produce1 piece
  • garlic (whole head for the broth, plus 5 cloves for the sauce)Produce1 piece
  • bay leafSpices1 piece
  • salt (for the chicken broth)Spices15 g
  • Anaheim pepper (stems removed, or poblano)Produce2 pieces
  • jalapeño (stems removed)Produce2 pieces
  • serrano chile (stems removed, optional)Produce3 pieces
  • tomatillos (small, stems removed)Produce11 pieces
  • cumin (ground)Spices1 g
  • oregano (dried)Spices1 g
  • black pepper (ground)Spices1 g
  • chicken bouillon (for the sauce)Pantry15 g
  • beef tallow (softened)Other200 g
  • maseca para tamales (corn masa flour for tamales)Pantry480 g
  • baking powderPantry12 g
  • chicken bouillon (for the masa, or salt to taste)Pantry8 g
  • chicken broth (reserved from simmering the chicken, strained)Pantry1.1 litres
  • corn husks (washed and soaked)Other30 pieces

per serving

Nutrition

206kcal

Carbs
14 g
Proteins
11 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Stand mixer
  • Mixing bowl
  • Steamer
  • Saucepan
  • Colander

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Whip the tallow

    • Whip the beef tallow on medium-high speed until fluffy.
    Step 3

  4. Blend the green sauce

    • Blend the Anaheim peppers, jalapeños, serranos, tomatillos, garlic, onion, cumin, oregano, pepper, bouillon and broth until smooth.
    Step 4

  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.
    Step 5

  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.
    Step 6

  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.
    Step 7

  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.
    Step 8
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