Salsa verde chicken tamales
A dairy-free Salsa Verde Chicken Tamales recipe that covers 15% of your daily requirements of vitamins and minerals. It is typical of Mexican cuisine and serves 48. Perfect for a main course and takes approximately 45 minutes to make.
Ingredients
roasted chicken
48 servings
whole chicken
870.9 g
garlic
10 cloves
yellow onion
0.5 large
ground cumin
48 servings
sea salt
48 servings
olive oil
48 servings
water
946.35 ml
salsa verde
48 servings
tomatillos
10
red chilli
1
cilantro
0.33
store-bought phyllo
48 servings
corn flour
1 can
palm shortening
6 Tbs
chicken broth
940 ml
Method
- Roasted Chicken
- Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor.
- Put garlic cloves under the skin of the chicken
- Chop the onion and scatter around the bottom of the pan.
- Pour in water.
- Salsa Verde
- Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off.
- Remove the stems.
- Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft.
- Remove the tomatillos and chiles from the water and place in a blender.
- Add all the remaining ingredients and blend until smooth.
- It's as simple as that. A yummy salsa perfect for tamales, eating with chip or putting on top of whatever you're eating!
- Tamale Dough (Masa)
- Mix all together to make a soft, sticky dough.
- Salsa Verde Tamales
- Tamale Dough
- Shreded chicken
- cups Salsa Verde
- to 40 green olives
- medium potatoes
- Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable.
- Add your shreded chicken to a skillet and cover with about two cups of salsa verde.
- If you have large olives you will want to cut them in 1/2 or in 1/
- If they are small you might just want to leave them whole. I prefer to remove the pit but you don't have too, just watch out when you bit into the tamale.
- Place in small bowl and set aside.
- Cut the potatoes into small, thick strips. You don't have to remove the peel. I used red potatoes because that is all I had. Normally I would use regular old potatoes.
- Place in a small bowl, cover with water to previent them from turning brown and set aside.
- Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now.
- Remove the soaked corn husks from the pot.
- Pick out the husk you want to use. Normally one big one is enough. If the are small you may have to use two, overlapping a bit.
- Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides.
- Now place a small amount of chicken in the middle of the dough. I can't remember the exact amount I used.
- Place a potatoe sclice in the middle of the chicken and an olive at the end.
- Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don't.
- In a large pot pour in a about two cups of water.
- Place as many tamales that will fit in the pot, open end facing up.
- Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes.
- Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm.
Nutrition:
Carbs
25 g
Fat
26 g
Protein
27 g
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