Power-Packed Green Chicken Tamales: A Boost of Flavor and Nutrition!

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, and canned chicken is a cost-effective alternative.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: store-bought salsa

Homemade salsa can be healthier with fresh ingredients.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds flavor without dairy.

Season chicken thighs with kosher salt and black pepper.

Brown chicken thighs in a large pot over medium-high heat, skin side first, in batches.

Pour in 10 cups of water and add chicken back to the pot.

Add onion, garlic, allspice, bay leaves, and cilantro to the pot.

Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until chicken is cooked.

Preheat oven to high broil.

Prepare ingredients for salsa: tomatillos, onion, garlic, chiles; arrange on a lined baking sheet and drizzle with oil.

Roast in the oven for 10-15 minutes until blackened.

Remove chicken and let cool; strain the broth.

Shred the chicken, discarding skin and bones.

Peel roasted ingredients and blend with cumin, oregano, spinach, cilantro, and chicken broth until smooth.

In a pot, heat avocado oil and sauté tomato paste for 1 minute.

Add blended salsa and chicken broth, simmer for 5 minutes.

Add shredded chicken to the sauce and season with salt to taste.

Soak corn husks in hot water for 30 minutes.

Mix masa harina, baking powder, and salt in a bowl.

Incorporate pork lard and avocado oil into the masa mixture until smooth.

Add green salsa to the masa and mix well.

Gradually add warm chicken broth to the masa until the desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level: