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 Allrecipescommx
Prep Time
15 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
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.
