Best 2 Green Chicken Tamales Recipes
Green chicken tamales are a delectable dish that combines the flavors of tender chicken, zesty green salsa, and aromatic masa dough. Discover the art of crafting these authentic Mexican delicacies with our comprehensive guide to the best green chicken tamales recipes. From selecting the perfect ingredients to mastering the techniques of assembling and steaming, our carefully curated collection of recipes will guide you through each step of the process. Whether you prefer traditional recipes or contemporary twists, our curated selection offers something for every taste and skill level. Get ready to tantalize your taste buds and impress your loved ones with this flavorful journey into the world of green chicken tamales.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN CHICKEN TAMALES
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 Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 35
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g
GREEN CHILI, CHICKEN & CHEESE TAMALES
Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.
Provided by Abby Falck
Categories Mexican
Time 4h
Yield 42-54 tamales, 24 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
- Combine all filling ingredients. Set aside.
- Combine masa, baking powder, and salt.
- In a standing mixer, beat the lard until it becomes light and fluffy.
- Gradually mix in dry ingredients.
- Slowly add chicken broth just until a soft dough forms.
- To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
- Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
- Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.
Tips:
- To make the tamales more flavorful, use a flavorful broth to cook the chicken, such as chicken broth or vegetable broth.
- If you don't have any banana leaves, you can use parchment paper instead. Just be sure to soak the parchment paper in water for at least 30 minutes before using it.
- To make the tamales easier to eat, cut them into individual portions before serving.
- Serve the tamales with your favorite toppings, such as salsa, guacamole, or sour cream.
Conclusion:
Green chicken tamales are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover chicken, and they can be easily customized to your liking. So next time you're looking for a tasty and satisfying meal, give green chicken tamales a try!
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