How To Make Authentic Hatch Green Chile Chicken And Cheese Tamale Recipe. 100 Year Old Family Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

hatch green chiles

💰Cheaper: jalapeños

Jalapeños provide a similar heat and flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with lower fat content.

Prepare 6 lbs of boneless skinless chicken thighs and place them in a crock pot.

Quarter 2 medium onions and spread them in the bottom of the crock pot to create a bed for the chicken.

Add the chicken thighs on top of the onions in the crock pot.

Cut off the tops of 3 heads of garlic and add them whole to the crock pot.

Pour about 1 cup of beer into the crock pot and add a couple capfuls of liquid smoke.

Cover and cook on high for 4 hours.

Remove husks from 19-20 medium tomatillos and rinse them under lukewarm water to remove sticky residue.

Spray the bottom of a 9x13 casserole dish with non-stick cooking spray and add the tomatillos.

Place the tomatillos under a preheated broiler for 5 minutes, then flip them and broil for another 5 minutes for a total of 10 minutes.

Remove tomatillos from the oven and let them cool for 5-10 minutes before transferring them to a blender.

Prepare 9 large jalapenos and 8 large serrano peppers by cutting off their stems.

Cover a large sheet pan with aluminum foil, spray with non-stick cooking spray, and add the chilies.

Broil the chilies for 10 minutes, rotating them halfway through for even roasting.

After 10 minutes, remove the chilies from the oven and add them to the blender with the roasted tomatillos.

Add 2 cups of filtered water, 1 teaspoon of ground cumin, and 0.5 tablespoons of kosher salt to the blender.

Blend the mixture until smooth and taste for salt, adjusting as necessary.

Reserve 2 cups of the salsa verde mixture and season it with garlic powder and onion powder to taste.

Roast the 8 hatch green chiles over an open flame until charred, then place them in a bowl and cover with foil for 20 minutes.

After 20 minutes, peel the charred skins off the hatch green chiles, cut off the stems, and remove the seeds.

Chop the hatch green chiles into bite-sized chunks and set aside.

Once the chicken is done cooking, remove it from the crock pot and let it cool for a few minutes.

Strain the juices from the crock pot into a bowl, reserving the liquid for later use.

Shred the chicken and mix it with the roasted garlic from the crock pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens