Homemade Green Chile Tamale Sauce Food

TAMALES WITH GREEN CHILI AND PORK RECIPE

Steps:

• Preheat broiler. Roast poblanos and jalapeño peppers directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle, 10 to 15 minutes. Using paper towels, run off charred skins, then stem and seed peppers. Transfer to the jar of a blender and set aside.
• Meanwhile, place tomatillos on a baking sheet, cut sides down. Broil until tomatillos have charred and softened, about 10 minutes. Transfer to blender with peppers, along with any liquid.
• Add garlic, cilantro, chicken stock and lime juice and puree until smooth. Transfer salsa to a large bowl and season with salt and sugar to taste. Stir in shredded pork and set aside.
• Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip of husk around tamale. Repeat with remaining husks, dough, and filling.
• Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately with salsa verde or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.

GREEN CHILE AND CHICKEN TAMALES

Steps:

• Gather the ingredients.
• Let the chicken cool and then use forks or your fingers to shred it.
• Add the shredded chicken and the diced chiles to a large bowl. Add the green chile sauce, queso fresco, sour cream, cumin, chili powder, and salt. Mix well and set aside.
• Gather the ingredients.
• Remove any debris or corn silk from the corn husks.
• Separate the larger whole husks from the smaller bits and pieces. Use the larger husks for wrapping and save the smaller ones for tying.
• Place the husks in a large bowl and cover with warm water. Put a plate, bowl, or heavy skillet on top of the husks to keep them submerged. Let soak until flexible and softened, 30 minutes to 1 hour.
• Remove the husks from the water and pat dry. Place in a covered dish or a large plastic bag to prevent them from drying out.
• Gather the ingredients.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the masa harina and warm water until combined.
• Let the mixture sit to let the masa soften, about 20 minutes. Mix on low speed, scraping down the bowl occasionally, until a dough forms.
• Gradually sprinkle in the onion powder, chili powder, cumin, and salt as you continue to mix.
• In a medium bowl, stir the lard until soft and light, about 3 minutes.
• Add the lard to the dough a little at a time while continuing to mix on low until well combined.
• The mixture should be the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
• Gather the ingredients.
• Use the larger husks for the tamales. Use the smaller or broken husks to create ties by cutting or tearing them into 1/4 inch-wide strips.
• When looking at the husks for wrapping, notice the shape. They have a narrow end, a broad end, and two long sides. Lay the husk on a flat surface with the narrow end at the bottom.
• Depending on the size of the husk, spoon 1 to 2 tablespoons of dough on the husk placing it toward the top. Do not overfill.
• Use the back of a spoon to spread the dough onto the husk, leaving a border of about 4-inches from the narrow end and about 2- inches from the top.
• Spread the dough to the edge of one of the long sides, leaving a 2-inch border on the opposite long side. Try to keep the dough about 1/4-inch thick.
• Spread a couple of spoonfuls of filling down the center of the dough, leaving at least a 1-inch border of dough around all sides.
• Make a package by fold the long empty side (the side with no masa) over, slightly overlapping the opposite side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Use the narrow strips to tie across the middle of the tamale to hold the flaps down.
• Set tamales upright in a tamale steamer, a large pot fitted with a strainer insert, or something similar. The key is to have a small amount of boiling water on the bottom of the pot and a strainer of some sort to keep the tamales from touching the water.
• Cover the pot and steam for about 90 minutes, or until the masa feels firm, looks smooth, and comes away from the husk cleanly (you can take one tamale out to test). Check the water level in the pot occasionally and replenish the water if needed. Let the tamales cool for 1 hour before taking them out of the steamer to allow the masa to firm up before serving.

HOMEMADE GREEN CHILE TAMALE SAUCE

Steps:

• Preheat oven to 400℉.
• Remove seeds and membranes from peppers, cut into large chunks. (Note: please use gloves when cutting up peppers.) Cut onion into chunks. Place peppers, onion and garlic cloves into sauce pan. Cover with water and bring to a low boil on medium heat. Cook for about 15 minutes, until soft.
• Spray baking sheet with cooking spray.
• Remove outer husk from tomatillos and wash well to remove any sticky residue. Cut each tomatillo in half, horizontally.
• Place tomatillos, cut side down, on sprayed baking sheet. Spray tops with cooking spray and sprinkle with sea salt.
• Place in oven and bake for 15 minutes, until soft. Use caution when removing because the tomatillos can burst into liquid. Set aside.
• Once peppers are softened, allow to cool about 10 minutes. Do not discard liquid. Using a slotted spoon, remove pepper mixture to blender to process only half at a time. Add a little bit of liquid from peppers to blender, just enough to allow the blender to process (about 1/4 to 1/2 cup). Process peppers and tomatillos fully. Discard remaining liquid. Return to pan.
• Add remaining seasonings and heat on medium for 15 minutes. Makes one quart (62 tablespoons).

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.

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 CHILE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

GREEN CHILE TAMALES

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

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.