TAMALES WITH CHICKEN AND SALSA VERDE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
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 VERDES
These chicken tamales, drenched in tomatillo salsa, are a staple of the Christmas tamale season of Argelia Vergara, a Staten Island resident who makes them to celebrate the Feast of Our Lady of Guadalupe. The recipe is labor-intensive, so enlist helpers in the kitchen to wrap the tamales in corn husks. The result is well worth the effort.
Provided by Sam Sifton
Categories dinner, main course
Time 1h45m
Yield About 50 tamales.
Number Of Ingredients 15
Steps:
- For the filling, place husks in a large bowl. Add water to cover, and set aside to soften.
- In a large saucepan, combine the tomatillos, jalapeño peppers and chicken broth. Bring to a boil, and cook until tender, about 5 minutes. Transfer to a blender, and add salt, garlic, onion and cumin. Blend until puréed. Return the mixture to the pot, and place over medium heat. Add the lard, cook for 5 to 7 minutes until fully melted, then remove from heat and set aside.
- For the masa, combine the masa mix with the melted lard, baking powder, salt and chicken broth in a large bowl. Knead dough until soft, 10 to 20 minutes.
- To finish and steam: Fill the bottom of a steamer with about 2 inches of water. Line the bottom of the insert with a layer of corn husks.
- In a corn husk, place about a handful of masa. Spread with 3 tablespoons of the sauce and some shredded chicken. Fold in the sides of each husk, and fold the pointed side up, leaving one end open. Repeat with remaining ingredients. Stand the filled husks in the steamer with the open ends up.
- Cover the tops with a layer of additional corn husks, and cover the pot tightly with foil and a lid. Steam until the tamales release easily from the husks, 45 minutes to 1 hour; add water to the bottom of the pan as necessary so it doesn't run dry, and be careful not to overcook.
TAMALES VERDES DE POLLO
Chicken tamales with green sauce. This version of the tamale is sold every morning and late afternoon at special puestos (tamale stands) in Mexico. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Chicken
Time 2h30m
Yield 20 Tamales
Number Of Ingredients 10
Steps:
- Cook chilies in a saucepan of boiling water for 4 minutes.
- Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
- Add garlic and chicken stock to the blender; puree.
- Add the cilantro and process briefly.
- Heat the oil; add onion and sauté until transparent.
- Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
- Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
- Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
- Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
- Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
- Roll the husk up length wise; fold up the bottom.
- Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
- As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
- To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.
Nutrition Facts : Calories 123.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 10.7, Sodium 20.8, Carbohydrate 19.3, Fiber 0.5, Sugar 1.1, Protein 6.1
GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Categories Mixer Chicken Broil Steam Cinco de Mayo Buffet Hot Pepper Spring Tomatillo Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes about 26
Number Of Ingredients 15
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.)
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- Preheat oven to 425°. Toss tomatillos, peppers, chiles, jalapeños, onion, scallions, garlic, schmaltz, and oregano in a large bowl; season with salt. Spread on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly. Peel garlic cloves. Strip oregano leaves from sprigs; discard sprigs.
- Transfer tomatillo mixture along with any accumulated juices on baking sheet, garlic, oregano leaves, vinegar, coriander, and cumin to a blender and purée until smooth; season with salt. Transfer 1¾ cups tomatillo purée to a large bowl. Add chicken and toss to coat; season with salt. It should resemble a slightly overdressed chicken salad; add more tomatillo purée if needed (reserve ¼ cup purée for masa). Transfer to an airtight container and chill until chicken is cold and firm, at least 3 hours.
- Mix corn masa flour, stock, lard, salt, baking powder, and ¼ cup reserved tomatillo purée in a large bowl with your hands until dough comes together. Continue to knead until mixture looks smooth and shiny, about 4 minutes.
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