Green chicken tamales
Cooking Con Claudia · ♥ 3.7K likes · 78.3K views · 7 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5–6 lb bone-in chicken
- 2 lb tomatillos
- 5–6 whole anaheim peppers
- ½ tsp oregano
- ½ tsp peppercorn
- ½ bunch cilantro
- 1½ tsp salt
- 1 tsp chicken bouillon
- water
- salt
- 1 whole head of garlic
- 3 whole bay leaves
- ½ whole onion
To a pot of boiling water add salt, a head of garlic, three bay leaves, half an onion and the bone-in chicken.
Remove the chicken, bay leaves, onion and garlic; reserve the broth.
Cooking tomatillos and chiles in the broth
Cook the tomatillos, anaheim peppers, jalapenos and serranos in the broth about five minutes, until the tomatillos change color.
- jalapenos
- chiles serranos
- 1 cup broth
- ½ whole onion
- 4 cloves garlic cloves
- ½ tsp cumin seeds
- chicken bouillon
Transfer to the blender with a cup of broth, half an onion, four garlic cloves, half a teaspoon of cumin seeds, oregano, peppercorn, chicken bouillon and cilantro; blend smooth.
- oil
- broth
Heat a little oil in the pot, add the salsa and a little more broth swirled in the blender cup; bring to a simmer and taste for salt.
- 12 oz lard or shortening
Whip the lard or shortening in the mixer five minutes on medium-high.
- 6 cup instant corn masa for tamales
- 7 cup chicken broth
Add the masa and broth a cup at a time, alternating, until all six cups of masa and seven of broth are in; mix on medium-high 10 to 15 minutes until fluffy.
Test: drop a small piece into a cup of water; it should float. If not, keep mixing and add a little more broth. Let the masa rest.
- corn husks
Spread masa on the soft side of an overnight-soaked corn husk, thicker or thinner as wanted; put filling in the center, fold one side over the other, and fold up the tail. Repeat.
Set the divider in a hot steamer pot of water, line with corn husks, arrange the tamales, cover with more husks, a kitchen towel and the lid.
Steam one and a half hours over medium heat, until the masa does not stick to the husk; rest about 15 minutes.