Chicken And Green Salsa Tamales Food

CHICKEN AND GREEN SALSA TAMALES

Steps:

• Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside.
• In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour.
• Bring a medium pot filled with water to a boil. Add the tomatillos and jalapenos and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed.
• Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes.
• Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside.
• Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling.
• Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.

CHICKEN IN GREEN SALSA TAMALES

Steps:

• Cook the tomatoes, peppers, and garlic in a pot with water. Until they are cooked and tender.
• Place the tomatoes, peppers,
• and garlic in the blender and puree until smooth.
• Season with salt.
• In a large bowl beat the lard until it changes to lighter color. This can be done with the help of your mixer or by hand. Add slowly the corn masa harina, baking powder, and chicken broth. Mix well and taste to season with salt. Beat until all ingredients are well combined and the dough is light and spongy.
• Remove the husks from their package and place the husks to soak in a warm bath of water for 40 minutes. This could be done in a large pot or in your kitchen sink. This step will help to soften the husks and easily be pliable while wrapping the corn dough.
• Remove the husks from their warm bath, dry with the cloth or paper towels.
• Place the corn husk on your work surface with the wide end facing towards you. Place about 2-3 tablespoons of dough in the center but closer to the bottom of the corn husk spreading evenly. Top with 2 tablespoons of the chicken-green sauce filling in the center of the husk. Fold one side of the husk to the center and fold the other side to the center, too. Fold the bottom towards the center. Repeat process with remaining husks and filling.
• Line the tamales on a tray while you are finishing up with the rest of the assembly process. Getting your pot ready for steaming. Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of corn husk on the steamer rack. (Note: you do not need to buy a tamal steamer pot if you don't have it already. Just improvise with what you already have).
• Place the tamales in a standing position.
• Cover with a layer of the corn husks and a dish towel and the pot lid. Steam for about 60 minutes in a medium heat or after taking one tamal and checking if the husk easily separates from the dough. Check during the steaming time in case the steamer need more water. Be careful while removing the lid. Serve while still hot. When done wait for 10 minutes the dough will firm up after that.
• To reheat a tamal I use the convenience of the microwave. It just needs 1 minute in high per tamal. You can also steam it again to warm it up and the other option is to place it on a hot griddle turning 2 or 3 times until warm.

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)

Steps:

• For filling:
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• For dough:
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

GREEN CHICKEN TAMALES

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.

CHICKEN TAMALES WITH SALSA VERDE RECIPE

Steps:

• First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
• Press the husks into the water to ensure they're completely covered.
• Soak the husks for 20 minutes, drain and set aside to dry.
• Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
• Slice and dice the garlic.
• Cut the chicken breast into 1-inch chunks.
• Heat a pot over medium-high heat and pour in the olive oil.
• Add the onions and cook over medium heat, stirring occasionally.
• Add salt, then the garlic and cook until onions are soft.
• Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
• Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
• Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
• Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
• Set aside the chicken and onions for the filling.
• Slice and quarter the tomatillos.
• Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
• Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
• Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
• Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
• Pour the drained vegetables into your blender and blend until smooth.
• Pour the shredded chicken into a large bowl and add the onions.
• Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
• Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
• Beat until light and fluffy.
• Pour the baking powder into the bowl with the shortening.
• Then add the corn flour.
• Sprinkle in 1 tablespoon of salt and mix until combined.
• Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
• Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
• Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
• Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
• Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
• Take your corn husks and cut straight across the top or bottom edge.
• When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
• Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
• Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
• Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
• Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
• Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
• Place your folded tamale in a plate and repeat with the remaining corn husks.
• Add a few cups of water to a steamer pot and heat until the water is hot.
• Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
• You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
• Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
• Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
• Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

GREEN CHICKEN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
• Meanwhile, make the filling: Bring the chicken base and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken breasts and thighs and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the salsa, cumin and garlic and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 3 cups warm water and 2 teaspoons salt in a bowl. Mix with your hands (or use a mixer with the paddle attachment) until you can float a marble-size ball of the dough in water, 10 to 15 minutes.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the dough down the length of a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

TAMALES WITH CHICKEN AND SALSA VERDE

Steps:

• Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged. Let them stand for a couple of hours until husks are pliable.
• To make the dough: Beat the lard in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more.
• To make the salsa: Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes. Then drain them and put them in the bowl of a food processor. Add the coriander, onion, and garlic. Process until smooth. Heat 1 tablespoon lard in a medium large skillet over medium-high heat. When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once. Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon. Add the chopped tomatillos and cilantro. Season with salt. Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
• To form the tamales: Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale. Take one that is at least 6 inches across on wider end and 6 to 7 inches long. Lay out this cornhusk with tapering end toward you.
• Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides. Pick up two long sides of cornhusk and bring them together, overlapping one over the other. Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk around tamale. Repeat with remaining husks and dough mixture.
• Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand. Cover with layer of leftover husks. Cover with lid and steam for 1 hour. Check carefully that all the water doesn't boil away, adding boiling water when necessary. Serve with additional salsa on the side.
• Suggested drink: Mexican beer

TAMALES WITH CHICKEN AND SALSA VERDE

Steps:

• Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.
• Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.
• Sprinkle the baking powder and salt.
• Beat 1 minute more.
• To make the salsa: Husk and wash the tomatillos.
• Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.
• Drain and put them into the bowl of a food processor.
• Add the coriander, onion and garlic.
• Process until smooth.
• Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
• Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.
• Add the chopped tomatillos and cilantro.
• Season with salt.
• Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.
• To form the tamales: Remove the husks from the water when they have softened Pat husks dry.
• Tear the extra husks into 1/4"x7" long strips for each tamale.
• Take a husk that is at least 6"x7", lay out with tapering end toward you.
• Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides.
• Pick up 2 long sides of corn husk and bring together, overlapping one over the other.
• Fold up the bottom section of husk tightly right up to the filling line.
• Leave top open.
• Secure it in place by loosely tying one of the strips of husk around the tamale.
• Repeat with remaining husks and dough mixture.
• Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand.
• Cover with a layer of leftover husks.
• Cover with lid and steam for 1 hour.
• Check carefully that all the water doesn't boil away, adding boiling water when necessary.
• Serve with salsa on the side.

GREEN TAMALES WITH CHICKEN

Steps:

• Soak corn husks in hot water 30 min. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan. Remove from heat. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.
• Assemble tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.
• Place tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.

GREEN CHILE CHICKEN TAMALES

Steps:

• Filling Directions:.
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
• Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
• Add chiles and garlic to processor and blend until smooth puree forms.
• Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
• Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
• Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
• I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
• Dough Directions:.
• Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
• Beat in fresh masa or masa harina mixture in 4 additions.
• Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
• Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
• Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
• Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
• Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
• Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
• Let stand 10 minutes.
• Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.