Recipe of Super Quick Homemade Chicken in Salsa Verde Tamales

Chicken in Salsa Verde Tamales. Chicken Tamales with Salsa Verde Recipe. This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming. Who is ready for the tamales season, these are very simple to make and very delicious.

The Tamal de Pollo con Salsa Verde. The easiest way to make tamales is to prepare your filling(s) first. In fact you can make it a day or two in advance.

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken in salsa verde tamales. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Tamales with Salsa Verde Recipe. This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming. Who is ready for the tamales season, these are very simple to make and very delicious.

Chicken in Salsa Verde Tamales is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken in Salsa Verde Tamales is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken in salsa verde tamales using 11 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Chicken in Salsa Verde Tamales:

1. Make ready 25 of dried corn husks, soaking in warm water.
2. Prepare of For the tamales :.
3. Get 3/4 cup of lard or vegetable shortening.
4. Make ready 1/2 tsp of salt.
5. Prepare 1 tsp of cold water.
6. Prepare 1 tsp of baking powder.
7. Get 1 lb of (about 3 1/4 cups) instant corn masa, for tamales.
8. Prepare 3 1/2 cups of chicken stock, add more if needed.
9. Prepare of For the filling :.
10. Make ready 2 bottles of Salsa Verde (I used store bought).
11. Get 3-4 cups of shredded cooked chicken.

For the ones I feature here, make your cooked salsa verde, pictured in the molcajete below. Combine it with cooked shredded chicken to make a. Be the first to rate & review! You can freeze the tamales, uncooked or cooked, in resealable plastic bags.

Steps to make Chicken in Salsa Verde Tamales:

1. Combine Salsa Verde with the shredded chicken and set aside..
2. Soak dried corn husks in hot water for a couple minutes, or until they are pliable, and drain..
3. Place lard in a mixer and beat until very light..
4. Add salt and 1 teaspoon cold water and continue beating until it is white and spongy, a couple more minutes..
5. Add baking powder and then take turns adding the instant corn masa and the chicken stock. Continue beating until dough is homogeneous and as fluffy as can get..
6. The tamal masa is ready when you drop 1/2 teaspoon of the masa in a cup of cold water, it floats. Keep beating if it doesn't float..
7. Place water in the bottom pan of a steamer (only enough so the water is just under the basket with the tamales and not touching them) and bring it to a simmer..
8. Line the steamer basket with one or two layers of soaked corn husks..
9. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2- to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides..
10. Place some of filling in the middle of the masa square..
11. Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them on same direction around tamal..
12. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open..
13. Prepare all the tamales and place them as vertically as you can in a container..
14. When all tamales are ready, place them again, as vertically as you can on the prepared steamer, with the open end on top. (Make sure the water in the steamer is simmer). If there is space left in the steamer, tuck in some corn husks, so the tamales won’t move around..
15. Cover with more corn husks, and steam covered for 50 minutes to an hour or until when they come easily free from the husks (the dough don't stick on the husk anymore)..
16. These tamales can be frozen for months. Reheat tamales in a steamer. For refrigerated tamales, it will take about 15 minutes, and for frozen tamales about 45 minutes..
17. Enjoy 🍴.

Either way, they can go straight from the freezer into the steamer. Test by opening one – if the husk comes away clean from the dumpling, it's ready. If you need to top up the water at any point. The salsa verde is very good. Like others I made two batches to set one aside to use as a condiment.

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