AUTHENTIC GREEN CHILE CHICKEN TAMALES

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.

Soak corn husks in water for a couple of hours in a large pot or Dutch oven.

Fill pot halfway with water and set on high heat, add chicken breasts, garlic head (cut in half), bay leaves, salt, and half of the onion.

Wait for the pot to come to a boil, then skim the top of the broth.

Reduce heat to low medium, cover, and cook for about 30 minutes.

Rinse tomatillos and chili serranos, place them in a small pot with water, and set on medium-high heat until boiling, then remove from heat and drain.

Roast anaheim peppers and the other half of the onion until softened, then cover to let them sweat for about 20 minutes.

Remove chicken from broth and strain the broth for later use.

Peel roasted chilis, remove stems and seeds.

In a blender, combine anaheim peppers, tomatillos, chili serranos, onion, garlic cloves, cilantro, spices, and chicken bouillon; blend until smooth.

Shred the chicken, removing skin and ribs, and mix with the chili sauce in a pan set on medium heat.

Add a little oil to the pan, then add the blended sauce and half a cup of broth; let simmer before adding chicken.

Cook the chicken mixture for 10 minutes, then set aside to cool.

In a stand mixer, beat lard until fluffy, then add baking powder, maseka, and chicken broth gradually until the right consistency is achieved.

Test masa by placing a small ball in water; if it floats, it's ready.

Prepare the tamale steamer pot with hot water at the bottom.

Spread masa on soaked corn husks, add filling, and fold husks to form tamales.

Place tamales in the steamer, cover with extra husks, and steam on medium heat for about 2 hours.

Cooking Techniques

Equipment Needed

Spice Level: