Pollo Tamales con Salsa Verde
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, so for Christmas this year(2013) I made him Pollo Tamales and Green salsa! I hope you find these tamales as satisfying as he does :) Enjoy!!!
- 6 c
- masa harina
- 5 c
- warm water or low-sodium chicken broth
- 2 c
- 3 Tbsp
- onion powder
- 2 Tbsp
- 3 Tbsp
- chile powder
- 2 tsp
- 2 large
- whole chickens (cage free) boiled and deboned/deskinned
- 1 bag(s)
- corn husks
- 1 lb
- tomatillos, fresh
- 1/2 c
- chopped onion
- 1 tsp
- minced garlic
- whole jalapenos
- 1 bunch
- fresh cilantro
- 1 1/2 tsp
- 2 c
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.
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.
Corn Husks first
Bowl of Masa Dough
Steamer pot to cook the tamales in
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.
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.
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.
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.