Salsa Verde Chicken Tamales

Ready in : 45 mins

If you have approximately 45 minutes to spend in the kitchen, Salsa Verde Chicken Tamales might be a super dairy free recipe to try. For $1.39 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 48. One serving contains 457 calories, 28g of protein, and 27g of fat. This recipe is typical of Mexican cuisine. 8 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. It works well as a main course. Head to the store and pick up tomatillos, chicken broth, palm shortening, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so super. Instant Pot Salsa Verde Chicken Tamales, Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, and Chicken And Green Salsa Tamales are very similar to this recipe.

Diets

DAIRY FREE

Ingredients

roasted chicken

48 servings

chicken

4 lb

garlic

10 cloves

onion

0.5 large

cumin

48 servings

sea salt

48 servings

olive oil

48 servings

water

4 cup

salsa verde

48 servings

tomatillos

10

pablano chile

1

jalepeno chile

1

serano chiles

2

onion

0.25

bunch of cilantro

0.33333334

sea salt

1 tsp

tamale dough

48 servings

i would have liked to use an version of masa but i couldn't find one at the time of making the tamal

1 can

masa

6 cups

sea salt

2 tsp

palm shortening

6 Tbs

chicken broth

4 cups

salsa verde

1 cup

Cooking in Steps

1
Roasted Chicken

roasted chicken
2
Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor.

whole chicken

roasting pan

dutch oven
3
Put garlic cloves under the skin of the chicken

whole garlic cloves

whole chicken
4
Chop the onion and scatter around the bottom of the pan.

onion

frying pan
5
Pour in water.

water
6
Salsa Verde

salsa verde
7
Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off.

tomatillos
8
Remove the stems.
9
Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft.

tomatillos

chili pepper

water

pot
10
Remove the tomatillos and chiles from the water and place in a blender.

tomatillos

chili pepper

water

blender
11
Add all the remaining ingredients and blend until smooth.
12
It's as simple as that. A yummy salsa perfect for tamales, eating with chip or putting on top of whatever you're eating!

salsa
13
Tamale Dough (Masa)

dough
14
Mix all together to make a soft, sticky dough.

dough
15
Salsa Verde Tamales

salsa verde
16
Tamale Dough

dough
17
Shreded chicken

whole chicken
18
2 cups Salsa Verde

salsa verde
19
10 to 40 green olives

green olives
20
4 medium potatoes

potato
21
Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable.

corn husks

water

pot
22
Add your shreded chicken to a skillet and cover with about two cups of salsa verde.

salsa verde

whole chicken

frying pan
23
If you have large olives you will want to cut them in 1/2 or in 1/

olives
24
If they are small you might just want to leave them whole. I prefer to remove the pit but you don't have too, just watch out when you bit into the tamale.
25
Place in small bowl and set aside.

bowl
26
Cut the potatoes into small, thick strips. You don't have to remove the peel. I used red potatoes because that is all I had. Normally I would use regular old potatoes.

red potato

potato
27
Place in a small bowl, cover with water to previent them from turning brown and set aside.

water

bowl
28
Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now.
29
Remove the soaked corn husks from the pot.

corn husks

pot
30
Pick out the husk you want to use. Normally one big one is enough. If the are small you may have to use two, overlapping a bit.
31
Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides.

dough
32
Now place a small amount of chicken in the middle of the dough. I can't remember the exact amount I used.

whole chicken

dough
33
Place a potatoe sclice in the middle of the chicken and an olive at the end.

whole chicken

olives
34
Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don't.
35
In a large pot pour in a about two cups of water.

water

pot
36
Place as many tamales that will fit in the pot, open end facing up.

pot
37
Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes.

pot
38
Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm.

refried beans

rice

pot