How to make GREEN CHILE CHICKEN TAMALES Recipe | AUTHENTIC MEXICAN TAMALES | Villa Cocina

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.

Bring a large pot of salted water to a boil with 10 cups of water and 1.5 teaspoons of salt.

Add 2 pounds of bone-in chicken breast and 1 small onion to the boiling water, cover, and cook until chicken is completely cooked.

Prepare 8 tomatillos by removing the husk and rinsing them, then add them to a medium pot with enough water to cover them.

Cut the stems off 4 jalapenos and add them to the pot with tomatillos.

Cook the tomatillos and jalapenos until soft, then remove from heat and let cool.

Shred the cooked chicken into small pieces after allowing it to rest in its broth for 10 minutes.

Blend the cooled tomatillos and jalapenos with cumin, black peppercorns, cloves, garlic, and cilantro until smooth.

In a pot, heat 2 tablespoons of canola oil, then add the blended tomatillo sauce and season with salt, cooking for 5 minutes.

Add the shredded chicken to the sauce and mix well, cooking for an additional 3 minutes.

In a large bowl, combine 5 cups of masa, 1/4 teaspoon of baking powder, and 1.25 teaspoons of salt.

Melt 8 ounces of lard and add it to the masa along with 1/4 cup of canola oil, mixing until well combined.

Gradually add 4.5 cups of warm chicken broth, kneading until the masa is smooth and easy to spread.

Spread masa on a corn husk, add a generous amount of chicken filling, fold the husk, and shape the tamale.

Place tamales in a steamer pot with 1 inch of water and steam until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary