Tender shredded chicken and zesty green chiles wrapped in soft, fluffy masa and steamed to perfection. A beloved Southwestern tradition that's perfect for gatherings and celebrations.
A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
About Green Chile Chicken Tamales, Roasted Salsa Verde and Savory Black Beans
Melt-in-mouth Green Chile Chicken Tamales with tangy salsa verde. Aromatic, perfectly spiced homestyle comfort!
This mexican_american dish is perfect for dinner. With 617.12 calories and 24.689999999999998g of protein per serving, it's a high-fiber option for your meal plan.
22gfat
1.5 tsp Ground Cumin
1 tsp Dried Mexican Oregano
1 tsp Salt (For filling, adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
4 cup Masa Harina (Corn flour for tamales, not cornmeal)
2 tsp Baking Powder
1 cup Lard (Or vegetable shortening, at room temperature)
4 cup Chicken Broth (Warm, reserved from boiling chicken)
Instructions
1
Prepare Husks and Cook Chicken
Place corn husks in a large bowl and cover with very hot water. Use a heavy plate to keep them submerged. Let them soak for at least 1 hour, or until soft and pliable.
In a large pot, combine chicken, halved yellow onion, 2 smashed garlic cloves, and bay leaf. Cover with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
Remove chicken and let cool. Strain the broth and reserve 5-6 cups for later use. Once cool enough to handle, shred the chicken with two forks.
2
Make the Green Chile Filling
Heat vegetable oil in a large skillet over medium heat. Add the chopped white onion and cook until translucent, about 5 minutes.
Add the 4 minced garlic cloves and cook for 1 minute more until fragrant.
Stir in the shredded chicken, diced green chiles, cumin, and Mexican oregano. Mix thoroughly.
Pour in 1 cup of the reserved warm chicken broth. Bring to a simmer and cook for 10-15 minutes, until the liquid has mostly been absorbed. The filling should be moist, not soupy. Season with 1 tsp salt and pepper.
3
Prepare the Masa Dough
In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the lard on high speed for 3-5 minutes until it is very light and fluffy, resembling whipped cream.
In a separate large bowl, whisk together the masa harina, baking powder, and 2 tsp of salt.
With the mixer on low, gradually add the masa mixture to the whipped lard in three parts, alternating with 3-4 cups of the warm chicken broth. Mix until a soft, pliable dough forms.
Increase mixer speed to medium-high and beat for 8-10 minutes to incorporate air. To check if it's ready, drop 1/2 tsp of masa into a glass of cold water. If it floats, it's ready. If it sinks, beat for another 2-3 minutes and test again.
4
Assemble the Tamales
Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up. Using the back of a spoon, spread about 3-4 tablespoons of masa onto the wider half of the husk, leaving a 1/2-inch border on the sides and a 2-inch border at the narrow top.
Spoon about 2 tablespoons of the chicken filling in a line down the center of the masa.
Fold one long side of the husk over the filling to meet the other side. Roll it tightly. Fold the empty, narrow end of the husk up. This folded end is the bottom of the tamale.
If desired, tear a thin strip from another husk and tie it around the tamale to secure it. Repeat until all masa and filling are used.
5
Steam the Tamales
Prepare a large stockpot with a steamer insert. Add 2-3 inches of hot water, ensuring the water level is below the steamer basket. You can place a coin at the bottom of the pot; if it starts to rattle, you know the water is low.
Arrange the tamales standing upright in the steamer, with the folded-end down. Pack them snugly but not so tight that steam cannot circulate.
Cover the tamales with a layer of leftover corn husks and a clean, damp kitchen towel. Place the lid on the pot.
Bring water to a boil, then reduce heat to a medium-low simmer. Steam for 60 to 75 minutes. Check the water level every 20-30 minutes and add more boiling water as needed.
6
Rest and Serve
After 60 minutes, check for doneness. Carefully remove one tamale and let it cool for a few minutes. Unwrap it; the masa should be firm and pull away cleanly from the husk. If it's still mushy, steam for another 15-20 minutes.
Once cooked, turn off the heat and let the tamales rest in the pot with the lid on for at least 20-30 minutes. This step is crucial for the masa to set properly.
Serve warm, removing the corn husk before eating. Enjoy with your favorite salsa or sauce.
28cal
1gprotein
6gcarbs
1gfat
Ingredients
1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
2 pcs Jalapeño Peppers (Stems removed)
0.5 pcs White Onion (Medium, peeled and quartered)
3 cloves Garlic (Unpeeled)
0.5 cup Cilantro (Loosely packed leaves and tender stems)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
0.75 tsp Salt (Or to taste)
0.25 cup Water (If needed for blending)
Instructions
1
Roast the Vegetables
Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2
Blend the Salsa
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
Add the fresh cilantro, lime juice, and salt.
Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3
Season and Serve
Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.
