Green Chicken Tamales
Green Chicken Tamales, this tamale recipe brings together shredded chicken in a flavorful green salsa made with tangy tomatillos surrounded by corn masa and wrapped in a corn husk for steaming.
Ingredients
- 4 cups rotisserie chicken coarsely shredded, or home-cooked
- 16 oz. tomatillo salsa verde store-bought jar(chunky )
- 6 cups Maseca Tamal or Masa Harina de Maiz
- 2 teaspoons salt
- 1 tablespoon baking powder
- 2 cups lard or vegetable shortening
- 5-6 cups chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 packages 8 oz of dried tamale Corn husks
Instructions
- Add the chicken to a skillet combine with the salsa, and heat for 5 minutes. Salt to taste. Set apart.
- Mix Maseca Tamal flour, baking powder, salt, garlic, and onion powders in a bowl. Add enough chicken broth/or water and mix thoroughly with your hands to make a soft moist dough.
- In a standup mixer, mix the lard or shortening with the paddle attachment until light and fluffy.
- Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.
- Prepare your tamales with the filling
- Rinse corn silk off leaves. Soak tamale corn husk leaves in very warm water for 1 hour. Place something heavy to keep leaves underwater.
- Drain water from corn husk. Dab any excess water with a paper towel before spreading tamale masa on corn husk leaves.
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