Tamales With Chicken and Salsa Verde Recipe
Description: These tamales with chicken and salsa verde are a delightful dish perfect for Christmas or any special occasion. Tamales hold a special place in many Texan and Mexican households, especially during Christmas Eve festivities. With a tantalizing blend of flavors, these tamales are sure to impress your loved ones.
Ingredients:
- 4 cups masa harina flour
- 1/2 cup chicken broth
- 2 teaspoons baking powder
- 2/3 teaspoon salt
- 1 serrano chili pepper
- 1/2 teaspoon salt (for the salsa verde)
- 1 cup fresh coriander (cilantro)
- 1 onion
- 3 garlic cloves
- 1 cup lard
- 3 tomatillos
For the Filling:
- 1 cup shredded chicken
- 1/2 cup cooked tomatillo sauce
Nutritional Information (per serving):
- Calories: 530.5
- Fat: 32.7g
- Saturated Fat: 11.9g
- Cholesterol: 27.4mg
- Sodium: 516.1mg
- Carbohydrates: 54.5g
- Fiber: 8.7g
- Sugar: 6.9g
- Protein: 7.8g
Recipe Yield: Approximately 6 servings
Cooking Instructions:
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Prepare the Husks: Begin by simmering the husks in water for about 10 minutes until they become pliable. Weight them down with a plate to keep them submerged. Allow them to stand for a few hours.
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Make the Dough: In a mixer, beat the lard until it becomes light, approximately 1 minute. Gradually add 1 cup of masa harina flour to the lard and beat until well blended. Continue adding the remaining masa harina flour and chicken broth alternately until you achieve the consistency of a medium-thick cake batter. Sprinkle in the baking powder and salt, then beat for an additional minute.
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Prepare the Salsa Verde: Husk and wash the tomatillos. In a pot of water, boil the tomatillos and serrano chili pepper with some salt until they become tender, which usually takes about 10-15 minutes. Drain them and transfer to a food processor. Add the fresh coriander, onion, and garlic cloves, then process until smooth. In a skillet, heat 1 tablespoon of lard over medium-high heat. Once hot, add the tomatillo puree and stir constantly for about 45 minutes until it thickens and darkens. Add the chopped tomatillos and cilantro, season with salt, and mix well.
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Prepare the Filling: Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce until well combined.
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Form the Tamales: Remove the husks from the water and pat them dry. Tear some of the extra husks into 1/4-inch by 7-inch strips. Take a husk that measures at least 6 inches by 7 inches and lay it out with the tapered end facing you. Spread a couple of tablespoons of the dough mixture into a square, leaving a border of at least 1-1/2 inches on the side closest to you and a 3/4-inch border along the other sides. Lift up two long sides of the corn husk and bring them together, overlapping one over the other. Fold up the bottom section of the husk tightly up to the filling line, leaving the top open. Secure the tamale by loosely tying one of the strips of husk around it. Repeat this process with the remaining husks and dough mixture.
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Steam the Tamales: Stand the tamales on the folded bottom in a prepared steamer, ensuring they are not packed too closely together to allow room for expansion. Cover them with a layer of leftover husks, then cover with a lid and steam for 1 hour. Check regularly to ensure that there is enough water in the steamer, adding boiling water as needed.
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Serve: Once the tamales are cooked, serve them warm with the salsa verde on the side for dipping or drizzling over the top.
These tamales with chicken and salsa verde are a labor of love but are well worth the effort for a special occasion like Christmas or any time you want to treat your loved ones to a taste of authentic Tex-Mex cuisine. Enjoy! 🎄🌶️
