Authentic Quick & Easy Green Chile Chicken Tamales Recipe | Red or Green?

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.

Soak 1 cup of dried green chili kibbe in 2 cups of boiling water for about 20 minutes to soften.

In a large container, add boiling water with a little vinegar and soak 12 corn husks to clean and soften them.

Blend the soaked chili with 2 cloves of garlic, 2 frozen serrano peppers, 1 teaspoon of salt, and 1 and 1/2 cups of filtered water until smooth.

Pulse 3 cups of cooked chicken in a food processor until shredded, then add the blended chili sauce to the chicken and mix.

Run the chili mixture through a sieve over the shredded chicken to combine.

In a large bowl, mix 3 cups of corn flour (masarina), 3/4 teaspoon of baking powder, and 1 teaspoon of salt by hand until combined.

Gradually add 3/4 to 1 cup of olive oil and 1 and 1/2 cups of heated chicken broth to the masa mixture until it comes together; adjust with more broth if too thick.

Spread about 2 tablespoons of masa onto the softened side of a corn husk, covering about 3/4 of the husk, then add some of the green chili chicken mix and roll the husk securely.

Place the tamales in a steamer (with a glass in the middle for balance) and steam for about 45 minutes to 1 hour, ensuring not to over steam them.

Once done, allow the tamales to cool for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary