Roasted Chicken and Salsa Verde Tamales
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
18 to 24 tamales
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Calories
22662 kcal
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Course
Main Course
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Cuisine
Mexican
Roasted Chicken and Salsa Verde Tamales
Description
This recipe uses store-bought roasted chicken shredded and combined with sautéed yellow onions, garlic, and homemade or store-bought salsa verde. The filling is simmered to intensify the flavors and ensure it is not too wet. The masa dough is prepared from instant corn masa mix whipped with lard and chicken broth infused with dissolved chicken bouillon, which adds seasoning and moisture. Baking powder is added to the masa to improve texture and rise slightly.
The preparation involves soaking dried corn husks until pliable to wrap individual tamales. Each tamale is assembled by spreading masa onto the husk, adding a portion of chicken salsa verde filling, then folded and steamed until cooked through. The result is tender tamales with a moist masa and flavorful chicken inside.
These tamales are ideal for festive occasions or communal cooking like tamalada parties. The recipe allows for variations and can be cooked using steaming methods including an Instant Pot. Soaking and rinsing husks removes dust and helps achieve pliability for wrapping.
Using instant masa mix simplifies the process compared to preparing traditional ground corn-based masa. Serving tamales warm allows the flavors and texture to be best appreciated.
Ingredients
- 1 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 garlic chopped, cloves
- 2 pounds roasted chicken shredded, store-bought
- 3 cups Homemade Salsa Verde or Herdez Salsa Verde
- 40 corn husk dried
- 3 chicken bouillon cube chicken flavor
- 2 cups water hot
- 2/3 cups lard or vegetable shortening
- 2 cups corn masa mix instant, for tamales
- 1 teaspoon baking powder
Instructions
FILLING:
- Heat oil in large skillet over medium heat. Add onions and cook, stirring, until translucent, about 2 minutes. Add garlic and stir for an additional minute.
- Add shredded chicken and salsa verde. Bring to a boil, reduce heat, and simmer over medium-low heat for 5 to 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside to cool.
PREPARE HOJAS (CORN HUSKS):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
MAKE MASA:
- Dissolve bouillon in a bowl of hot water and set aside. In a stand mixer whip the lard till fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add masa and baking powder and mix. Slowly add broth and mix until combined.
SPREAD MASA:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
FILL CORN HUSKS:
- Spoon 1½ tablespoons of chicken filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
STEAM TAMALES:
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 to 2 1/2 hours. Refill steamer periodically with water so tamales do not burn. Keep lid on tightly. To test if done, place one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
TIP:
- Place a penny at the bottom of the pot, when you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.
Serve:
- Warm some Salsa Verde in a small saucepan to drizzle over tamales. Or drizzle tamales with Guacamole Salsa.
Notes
- If possible, soak corn husks for at least one hour before assembling to ensure pliability.
- Keep soaked husks damp during assembly to prevent drying and cracking while building tamales.
- This recipe uses corn masa mix instead of traditional masa dough, which is more readily available and easier for home cooks.
- Instant Pot steaming instructions can simplify cooking if using that appliance.
- Consider hosting a tamalada, a tamale-making gathering, to make the process more social and efficient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18to 24 tamales
Amount Per Serving
Calories 22662 kcal
% Daily Value*
| Calories | 226.62kcal | 11% |
| Carbohydrates | 13.12g | 4% |
| Protein | 13.91g | 28% |
| Fat | 12.8g | 20% |
| Saturated Fat | 2.99g | 15% |
| Cholesterol | 37.8mg | 13% |
| Sodium | 310.88mg | 13% |
| Potassium | 262.62mg | 6% |
| Fiber | 0.96g | 4% |
| Sugar | 2.74g | 5% |
| Vitamin A | 283.19IU | 6% |
| Vitamin C | 2.25mg | 3% |
| Calcium | 35.85mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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