Tamales With Chicken And Salsa Verde Food

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.)

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.

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!

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

TAMALES DE POLLO CON CHILE VERDE- GREEN CHILE CHICKEN TAMALES

Steps:

• Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
• Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they'll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
• Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
• For forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
• Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed "bottom" leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
• Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
• Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.