The Easiest, MOIST and Irresistible TAMALES VERDES DE POLLO Y RAJAS! NO MORE DRY TAMALES AFTER THIS

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, and rotisserie chicken saves time and money.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned green salsa

Homemade salsa is fresher, while canned options are budget-friendly.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Poblano peppers are milder and healthier, while banana peppers are less expensive.

Bring 5 quarts of water to a boil.

Add 6 garlic cloves, 1 white onion, 3 bay leaves, 2 teaspoons of peppercorn, and 7 pounds of chicken breast to the boiling water.

Remove foam from the broth and reduce heat to medium, cover, and cook for 35 minutes.

Roast 9 chili poblanos and 5 green chiles, then transfer to a bowl or plastic bag to steam.

Boil 25 tomatillos and jalapenos, drain, and set aside.

Peel and seed the roasted chiles, reserving one poblano for the sauce and cutting the others into strips.

Shred the cooked chicken after it cools.

Blend tomatillos, chiles, 4 garlic cloves, half a white onion, 1/2 cup chicken broth, 1.5 teaspoons black pepper, 1 teaspoon oregano, 0.5 teaspoon cumin seeds, and chicken bouillon until smooth.

Add a handful of cilantro and the reserved green chiles and poblano, and blend again until smooth.

In a pan over medium heat, add oil and 1 onion, cooking for a few minutes.

Add a can of corn, mix, then add the shredded chicken and the blended sauce, simmering for a few minutes.

Prepare the masa by beating 12 ounces of lard for 5 minutes, then add 5 teaspoons of baking powder.

Add 6 cups of instant kormata, alternating with 4 cups of broth and 4-5 cups of water until well mixed.

Mix on medium speed for 15 minutes and test the masa by dropping a piece in water to see if it floats.

Cover the masa and let it rest for 20 minutes.

Spread masa on pre-soaked corn husks, add filling, and fold the husks over the filling.

Place tamales upright in a steamer pot, cover with a kitchen towel and lid, and steam for 2 hours.

After steaming, let tamales rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: