Green Chile Chicken Tamales Tamales Con Salsa Verde Y Pollo Best Recipes

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POLLO TAMALES CON SALSA VERDE

2022-01-18



Pollo Tamales con Salsa Verde image

Pollo (means Chicken) Salsa Verde is (green Salsa) Back in 2004 I was pregnant with my first son, and was craving Chicken Tamales, My best friend Xochitl Gutierrez made some of thee best tamales I had ever had, so we boiled 4 chickens and split the work and tamales between our two households. Now my son who is 9, LOVES tamales,...

Provided by Elizabeth Lancaster

Categories     Poultry Appetizers

Time 6h30m

Number Of Ingredients 18

Ingredients:

  • MASA MIX
  • 6 c masa harina
  • 5 c warm water or low-sodium chicken broth
  • 2 c lard
  • 3 Tbsp onion powder
  • 2 Tbsp cumin
  • 3 Tbsp chile powder
  • 2 tsp salt
  • 2 large whole chickens (cage free) boiled and deboned/deskinned
  • 1 bag(s) corn husks
  • GREEN SALSA
  • 1 lb tomatillos, fresh
  • 1/2 c chopped onion
  • 1 tsp minced garlic
  • 2 whole jalapenos
  • 1 bunch fresh cilantro
  • 1 1/2 tsp salt
  • 2 c water

Steps:

  • 1. Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  • 2. Boil Chickens ( about 1 1/2 hr) together in a Large pot, save the broth for your Masa Mixture or you can use canned broth. skin and debone your chickens and set aside.
  • 3. While Chicken is cooking or after its deboned, Husk and wash the tomatillos. In a Medium pot on the stove top, on med-high heat add tomatillos,garlic,cilantro,onion,jalapenos,in water, simmer to a boil boil them until tender, about 10-15 minutes. Drain and put them into the bowl of a food processor. Blend until smooth.
  • 4. In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined.
  • 5. Carefully separate the soaked corn husks, and place them on a towel on the countertop. Arrange your ingredients in the order you will be assembling them (at least that is how I have found is easiest). Corn Husks first Bowl of Masa Dough Add Meat Steamer pot to cook the tamales in
  • 6. use a spatula or your hand, take enough of the Prepared Masa to spread over the corn husks covering the top 2/3 and 2/3 of one side. You want the Masa to be about 1/4-inch thick. If you spread it too thick, it will be difficult to roll up with the meat added and it will squeeze out onto your hand or counter. If you make it too thin, you will have the meat falling out in the steamer.
  • 7. Add about 1 tablespoon chicken, spreading it evenly down the center of the masa (careful to leave 1/2-inch at the top and bottom, and room on the sides for the masa to close around the meat).
  • 8. Carefully roll the tamale, starting with the side covered with the Masa Dough. Turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Roll it snug, but not too tight. Too tight and you might end up with a hand full of Masa and this really cannot be used to make a new one.
  • 9. Take an extra large stock pot with a wire rack supported on two clean bricks (very well washed bricks). There are "tamale" pots you can buy that are made specifically for tamale making. fill the bottom of the steamer pot with water, making sure the bottoms of the tamales are not in the water. layer your tamales on their sides going every other direction with each layer, until all tamales are in the pot.
  • 10. Cover and bring just to a boil. Keep the water bubbling, not a hard boil. Once steam has begun to escape from the pot, reduce the heat to medium; keep these steaming for at least 2-3 hours, adding water as needed so the pot doesn't go dry.
  • 11. The tamales are done when the Masa Dough around the meat feels firm there are no parts of uncooked dough left. To test the tamales for doneness, remove one tamale from the steamer. Let this cool for a moment or two. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and well cooked throughout. Remove the tamales, and let them rest on the counter for a few minutes. This will help them finish "setting" up and let them cool so no one burns their mouth They can be eaten right way, stored in containers in the refrigerator for 2 to 3 days, or they can be frozen for up to 3 months (that is if they last that long). If you use a vacuum sealer they can be kept frozen up to a year. To reheat the tamales, wrap in foil and place in 350 degree F. oven about 30 minutes.
  • 12. Can be eaten with sour cream and extra salsa, ( I always make a second batch of Verde Salsa (green Salsa) to smoother my tamales. IMPORTANT: Remember to remove the corn husk wrapper before you eat the tamale. Enjoy!!

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)

2004-08-20



Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) image

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Categories     Mixer     Chicken     Broil     Steam     Cinco de Mayo     Buffet     Hot Pepper     Spring     Tomatillo     Cilantro     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes about 26

Number Of Ingredients 15

Ingredients:

  • Filling:
  • 1 (8-ounce) package dried corn husks
  • 1 pound tomatillos, husked, rinsed
  • 4 (3-inch-long) serrano chiles, stemmed, chopped
  • 4 large garlic cloves, chopped
  • 1 1/2 tablespoons olive oil
  • 2 cups low-salt chicken broth
  • 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
  • 2/3 cup chopped fresh cilantro
  • Dough:
  • 1 1/3 cups lard or solid vegetable shortening
  • 1 1/2 teaspoons salt (omit if masa mixture contains salt)
  • 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
  • 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
  • 2 cups (about) low-salt chicken broth

Steps:

  • For filling:
  • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
  • For dough:
  • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
  • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

Top Asked Questions

  1. What are green tamales with chicken?
    Today, we are making another kind of tamale- green tamales with chicken or tamales de pollo en salsa verde. These chicken tamales are made using masa harina, stuffed with a chicken filling and a homemade green tomatillo salsa.
  2. What is chile verde tamales?
    Today we are combining two very delicious Mexican dishes into one: chile verde, which is pork in a spicy green sauce, and tamales. These chile verde tamales are simple to make, but do take a little time.
  3. What do they wrap tamales in Mexico?
    The most common wrapping is a corn husk, banana leaves, avocado leaves, hoja santa, and other non-toxic leaves used in some regions of Mexico. We made tamales with different types of fillings in Mexico, the stuffing could be chicken, pork, ground beef, shrimp, vegetables, and cheese.
  4. What kind of salsa do you put in tamales?
    The salsas that we add to the stuffing range from Mole poblano sauce, Mole Oaxaqueño, red dried peppers, tomatillo salsa, also known as green salsa or salsa verde. And, every region has its own version of fillings for the tamales. We also have the sweet tamales, some with raisins, coconut, pineapple, nuts, chocolate tamales.

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2021-11-13 Salsa Verde Enchiladas Recipe - Green Chile Chicken Tamales (Tamales con Salsa Verde y By Admin November 13, 2021 How to make salsa verde enchiladas recipe, Warm garlic in a little oil and stir in salsa verde · step 2: Spread 1/4 cup chicken mixture down center of each tortilla; Enchiladas suizas are chicken enchiladas in a creamy tomatillo sauce.
From staycations-in-connecticut.blogspot.com
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TAMALES DE POLLO EN SALSA VERDE RECIPE
2019-09-13 Tamales De Pollo En Salsa Verde Recipe. Cheese And Roasted Peppers Tamales Tamales De Rajas Con Queso. Tamales Maseca Corn Masa Flour For Tamales 4 4 Lbs. Tamales De Pollo En Salsa Verde Y Roja Secreto Para No Tener Que. Mazola Receta Tamales De Pollo Con Salsa De Tomatillo.
From tbestcipes.blogspot.com
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CHILE CHEESE TAMALES RECIPE - ALL INFORMATION ABOUT ...
2022-01-18Green Chili, Chicken & Cheese Tamales Recipe - Food.com trend www.food.com. Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes. Once cooked, tamales can be kept in the freezer.
From therecipes.info
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GREEN CHILE CHICKEN TAMALES TAMALES CON SALSA VERDE Y ...
2004-08-20 Steps: For filling: Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
From allfoodsrecipes.com
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HOW TO MAKE CHICKEN TAMALES W/ SALSA VERDE - YOUTUBE
2022-01-18Who is ready for the tamales season, these are very simple to make and very delicious. Hope you guys enjoy :)Make sure to follow us @lets_cook_that on instag...
From youtube.com
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CHICKEN IN GREEN SAUCE TAMALES - ALL INFORMATION ABOUT ...
2022-01-18Green Tamales With Chicken (Tamales De Pollo En Salsa Verde) best www.mexicoinmykitchen.com. Getting your pot ready for steaming. Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of corn husk on the steamer rack. Place the tamales in a standing position. Cover with a layer of the corn husks, a dish towel, and the pot ...
From therecipes.info
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GREEN CHILE CHICKEN TAMALES
2022-01-18Green Chile Chicken Tamales *(Tamales con Salsa Verde y Pollo)* Green Chile Chicken Tamales *(Tamales con Salsa Verde y Pollo)* Green Chile Chicken Tamales *(Tamales con Salsa Verde y Pollo)* Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca
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TAMALES CON SALSA VERDE Y POLLO: AKA GREEN CHILE CHICKEN ...
2022-01-18Dec 20, 2016 - I grew up eating tamales for breakfast. We'd often spend short vacations in northern Mexico, and every morning, my dad would take one of...
From pinterest.com.au
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CHICKEN TAMALE RECIPE FILLING : OPTIMAL RESOLUTION LIST ...
2022-01-18Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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TAMALES DE POLLO CON CHILE VERDE GREEN CHILE CHICKEN ...
2022-01-182009-12-28 · Recipes / Chicken. Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales. Recipe by cookiedog. These tamales are really moist and the filling is full of flavor. … From food.com 5/5 (16) Total Time 2 hrs 30 mins Category Chicken Calories 300 per serving. Preparing the cornhusks. Cover the husks with very hot water, weight ...
From tfrecipes.com
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GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y ...
2022-01-18Aug 28, 2020 - Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) #ChickenHouses. Aug 28, 2020 - Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) #ChickenHouses. Aug 28, 2020 - Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) #ChickenHouses. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
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