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Tamales with Chicken and Salsa Verde

Tamales with Chicken and Salsa Verde is a chicken recipe made with Poulty Broth, Baking Powder, Salt, and Chicken Shredded. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2/3 cup
• 1 tsp
• 1/2 tsp
• 1 1/3 cup

Method (preview)

1. 1

   Simmer the shusks in water to cover for 10 minutes, weighting them with a place to keep them submerged.

2. 2

   Let them stand for a couple of hours until husks are pliable.

3. 3

   Beat the lard in a mixer until very light, for about a minute.

4. 4

   Add 1/2 pound (1 cup) fresh masa to lard.

5. 5

   Beat until well blended. continue beating, adding alternately the remaining 1/2 pound masa and the poulty broth, adding only enough broth to give consistency of medium thick cake batter.

6. 6

   Then sprinkle in the baking power and salt.

7. 7

   Beat 1 minute more.

8. 8

   Husk and wash the tomatillos.

9. 9

   Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.

10. 10

    The drain them and put them in the bowl of a food processor.

11. 11

    Add the coriander, onion, and garlic. Process until smooth.

12. 12

    Heat 1 tablespoon lard in a medium large skillet over medium high heat.

13. 13

    When the lard is hot enough to make a drop of the tormatillo puree sizzle, pour it all in at once.

14. 14

    Stir the sauce constantly for 45 minutes until it gets darker and thicker...thick enough to coat a spoon.

15. 15

    Add the chopped tormatillos and cilantro.

16. 16

    Season with salt.

17. 17

    Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.

18. 18

    TO FORM THE TAMALES

19. 19

    Remove husks from water when they have softened.

20. 20

    Pat husks dry.

21. 21

    Lay out this cornhusk with tapering end toward you.

22. 22

    Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2 inch border on side toward you and 3/4 inch boder along other sides.

23. 23

    Fold up the bottom section of husk tightly right up to the filling line.

24. 24

    Leave top open.

25. 25

    Secure it in place by loosely tying one of strips of husk around tamale.

26. 26

    Repeat with remaining husks and dough mixture.

27. 27

    Cover with layer of leftover husks.

28. 28

    Cover with led and steam for 1 hour.

29. 29

    Chick carefully that all the water doesn't boil away, adding boiling water when necessary.