Description
A zesty twist on a classic! These chicken tamales are bursting with flavor—perfect for a festive meal.
Ingredients
Units
Scale
- 3 lbs (1361 g) whole chicken
- 0.25 cups (59 ml) yellow onion
- 2 tbsp salt
- 4 cloves garlic
- 1 lbs (454 g) tomatillos
- 2 peppers serrano peppers
- 0.5 bunch cilantro
- Tamales Masa
- 30 corn husks
Instructions
- Put the corn husks in a large bowl, cover them with hot water until completely submerged, and soak for at least 1 hour, preferably overnight.
- Remove the husks from the water, pat dry with paper towels, and store in a covered dish or plastic bag.
- Put the whole chicken, onion, 1 tablespoon of salt, and 2 garlic cloves in a large pot. Add water to cover, bring to a boil over high heat, and cook until the chicken begins to separate from the bone (45 minutes to 1 hour).
- Remove the chicken, reserving the chicken broth.
- Allow the chicken to cool, then shred the meat using two forks. Set aside.
- Combine the tomatillos, serrano peppers, cilantro, remaining 2 garlic cloves, remaining tablespoon of salt, and 2 cups of reserved chicken broth in a blender. Blend until smooth.
- If the mixture is pasty, add more liquid as needed.
- Warm the chicken and broth mixture in a large saucepan over medium heat until the sauce thickens (10 to 15 minutes).
- Remove from heat and let cool in a large bowl.
- Take a soaked cornhusk and place about 1/4 cup of prepared tamale masa in the middle.
- Spread the masa evenly, leaving a 1/4-inch border.
- Add 3 to 4 tablespoons of filling to the center of the masa.
- Roll the sides over to enclose the filling, fold the tapered end up, and tie with a strip of husk if desired.
- Repeat until all filling is used.
- Arrange tamales, open ends up, in a steamer pot or pot with a steaming basket.
- Steam until the dough separates from the husk (about 1 hour).
Notes
- For a smoother sauce, strain the tomatillo mixture after blending.
- To reduce spiciness, remove the seeds and membranes from the serrano peppers.
- Leftover tamales can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 80