How to make Green Chicken TAMALES- Tamales Verdes de Pollo | Views on the road Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned salsa

Homemade can be fresher and healthier, while canned is convenient.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds flavor without dairy, while omitting cheese saves costs.

Roast anaheim peppers, jalapeno, serrano, tomatillos, and garlic until charred for 8-10 minutes.

Let roasted peppers sweat in a dish for a few minutes.

Soak corn husks in hot water for 30-45 minutes.

Blend tomatillos, roasted peppers, garlic, cilantro, and 1 teaspoon of salt with 1 cup of chicken broth until smooth.

Shred cooked chicken and mix with the blended salsa.

In a mixing bowl, combine pork lard and masa, kneading until well combined.

Gradually add chicken broth, about 1/4 cup at a time, until the masa reaches a soft consistency.

Spread masa on soaked corn husk, add a spoonful of chicken filling, and fold tightly.

Steam tamales in a pot for 35-40 minutes, then let sit for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary