Tamales de pollo en Salsa verde 🫔😋

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, and rotisserie chicken saves time.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa is fresher, while canned sauce is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free, while processed cheese is often cheaper.

Prepare the masa for tamales by mixing it with the manteca de cerdo, salt, baking powder (Royal), and baking soda (bicarbonato).

Shred the cooked chicken (pollo) and mix it with the minced garlic (ajos), chopped onion (cebolla), cilantro, ground cloves (clavo molido), and ground cumin (comino molido).

In a blender, blend the tomatillos and chiles serranos with a bit of chicken broth (caldo de pollo) to create the salsa verde.

Soak the corn husks (hojas de maíz) in warm water to soften them.

Take a corn husk, spread a portion of the masa on it, add some of the chicken mixture, and fold the husk to form a tamale.

Place the tamales in a steamer and steam them until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens