Tamales with Chicken in Green Tomatillo Salsa

Ingredients:

    Click on the + to add product to cart.
  • – FOR THE FILLING:
  • 1/2 kg chicken breast, cooked and shredded
  • 2 cans Green Enchilada Sauce +
  • -FOR THE DOUGH:
  • 500 gr Masa Harina +
  • 250 gr vegetable shortening or lard
  • 1/2 TBSP baking powder
  • 1/3 TBSP salt
  • 3 cups chicken stock (or vegetable stock)
  • 1 packet Corn Husks – Tamal Wrapping – soaked in water +

There are hundreds of different recipes for making tamales and they all vary depending on the region. Here is another delicious recipe that uses a green tomatillo salsa base.

Serves 10

INSTRUCTIONS:

  1. Mix the green enchilada sauce with the shredded chicken. Set aside.
  2. In a large bowl, mix the vegetable shortening or lard until fluffy. Add baking powder, salt, stock and Masa Harina.  Continue mixing until all ingredients are incorporated. TIP: The masa will be ready when a small ball of masa can float in a glass of water.
  3. To assemble the tamales: spread 2 tablespoons of masa in a corn husk. Add some chicken mix in the center of each corn husk. Fold the corn husk to wrap the tamal dough and place them vertically on the rack in a steamer pot with water.
  4. Cover and cook until a tamal can be peeled off easily from the husk. (Approximately 1.5 hours).

Buen Provecho!