Tamales Verdes Recipes

TAMALES VERDES

Steps:

• For the filling, place husks in a large bowl. Add water to cover, and set aside to soften.
• In a large saucepan, combine the tomatillos, jalapeño peppers and chicken broth. Bring to a boil, and cook until tender, about 5 minutes. Transfer to a blender, and add salt, garlic, onion and cumin. Blend until puréed. Return the mixture to the pot, and place over medium heat. Add the lard, cook for 5 to 7 minutes until fully melted, then remove from heat and set aside.
• For the masa, combine the masa mix with the melted lard, baking powder, salt and chicken broth in a large bowl. Knead dough until soft, 10 to 20 minutes.
• To finish and steam: Fill the bottom of a steamer with about 2 inches of water. Line the bottom of the insert with a layer of corn husks.
• In a corn husk, place about a handful of masa. Spread with 3 tablespoons of the sauce and some shredded chicken. Fold in the sides of each husk, and fold the pointed side up, leaving one end open. Repeat with remaining ingredients. Stand the filled husks in the steamer with the open ends up.
• Cover the tops with a layer of additional corn husks, and cover the pot tightly with foil and a lid. Steam until the tamales release easily from the husks, 45 minutes to 1 hour; add water to the bottom of the pan as necessary so it doesn't run dry, and be careful not to overcook.

TAMALES VERDES DE POLLO

Steps:

• Cook chilies in a saucepan of boiling water for 4 minutes.
• Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
• Add garlic and chicken stock to the blender; puree.
• Add the cilantro and process briefly.
• Heat the oil; add onion and sauté until transparent.
• Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
• Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
• Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
• Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
• Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
• Roll the husk up length wise; fold up the bottom.
• Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
• As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
• To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.