Making Green Chile Chicken Tamales | VLOGMAS Day 5 | Simply Mamá Cooks

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina is more nutritious, while cornmeal can be a budget-friendly option.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, and chicken thighs are often less expensive than breasts.

Boil 5.5 pounds of boneless skinless chicken thighs and breasts, seasoning with chicken bouillon powder, salt, cracked black pepper, garlic powder, and dried minced onion.

Roast 1 large chopped onion, 4-5 cloves of garlic (skin on), 2 large jalapenos, and 11 ounces of tomatillos in the oven at 450 degrees Fahrenheit for about 20-25 minutes.

Strain the broth from the boiled chicken into a measuring cup.

Peel the roasted garlic and remove the stems from the jalapenos, then puree the roasted salsa ingredients with a teaspoon of chicken bouillon powder and half a teaspoon of salt, adjusting to taste.

In a bowl, mix 2.5 cups of masa harina with a teaspoon of salt, then add 115 grams of lard and mix.

Gradually add 2-2.5 cups of the warm chicken broth to the masa mixture until it reaches a non-sticky consistency.

Soak corn husks in hot water for an hour, then rinse them well.

Shred the boiled chicken (about 1.5 pounds) and mix with the roasted salsa, adding salt to taste.

Spread masa on the smooth side of the corn husks, add a filling of the chicken and salsa mixture, and fold the husks.

Place the tamales upright in a steamer pot filled with about 2 liters of water and steam until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary