Tamales Verdes
Fluffy Tamales Verdes filled with chicken in tomatillo sauce, wrapped in corn husks. A comforting classic.
105 min6 servingsAdvancedMexican
608kcal / serving
18.6 gprotein
69.7 gcarbs
29.5 gfat
Ingredients
- 500 grams Tamal masa (Maseca)
- 3 cups Chicken broth
- 125 grams Lard
- 300 grams Cooked, shredded chicken
- 500 grams Tomatillos
- 2 pieces Serrano peppers
- ½ piece White onion
- 1 clove Fresh garlic
- 1 sprig Epazote
- Salt, al gusto
- 20 pieces Corn husks (totomoxtle)
Directions
- Prepare the sauce: Boil tomatillos, serrano peppers, 1/4 onion, and 1 garlic clove until tomatillos change color. Blend with epazote and salt. Strain.
- Beat the lard until fluffy. Gradually incorporate the tamal masa and warm chicken broth, beating until a smooth and homogeneous dough is obtained. Test the dough's buoyancy in cold water to ensure the correct consistency.
- Heat the sauce and add the shredded chicken, cooking over low heat until combined.
- Hydrate the corn husks. Place a portion of dough on a husk, fill with the green chicken mixture, and fold to form the tamal. Repeat.
- Place the tamales in a steamer with water at the bottom. Cook over medium-high heat for 45-60 minutes, or until the dough is cooked and detaches from the husk.
- Let rest for 10-15 minutes before serving.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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