Tamales filled with chicken in tangy green tomatillo sauce.
Ingredients
Scale
Measurement units
- 30 whole dried corn husks
- 4 cup masa harina
- 1 cup lard
- 1 tsp baking powder
- 1 tbsp salt
- 2 ½ cup chicken broth
- 3 cup cooked shredded chicken
- 1 lb tomatillos, husked
- 3 whole serrano chiles
- 3 cloves garlic cloves
- ½ medium white onion
- ½ cup fresh cilantro
Ingredients
Scale
Measurement units
- 30 whole dried corn husks
- 4 cup masa harina
- 1 cup lard
- 1 tsp baking powder
- 1 tbsp salt
- 2 ½ cup chicken broth
- 3 cup cooked shredded chicken
- 1 lb tomatillos, husked
- 3 whole serrano chiles
- 3 cloves garlic cloves
- ½ medium white onion
- ½ cup fresh cilantro
Instructions
Prep the husks
Soak corn husks in hot water 1 hour.
Ingredients
- husks (30 whole)
Make the salsa verde
Simmer tomatillos and serranos until soft, 10 minutes. Blend with garlic, onion, cilantro, and salt. Simmer 15 minutes. Toss with shredded chicken.
Equipment
- blender
Ingredients
- tomatillos (1 lb)
- serranos (3 whole)
- garlic (3 cloves)
- cilantro (½ cup)
- chicken (3 cup)
- onion (½ medium)
Make the masa
Beat lard until fluffy. Add masa, baking powder, salt, broth. Beat until light and dough floats in water.
Ingredients
- lard (1 cup)
- masa (4 cup)
- broth (2 ½ cup)
- baking powder (1 tsp)
- salt (1 tbsp)
Assemble and steam
Spread masa on husks, add filling, fold. Steam open-end up 1-1.5 hours until masa pulls from husk.
Equipment
- steamer
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
