Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place corn husks in a bowl of warm water and soak until soft.
2. 510793 Upgrade to a paid membership 74670 to unlock all instructions 93711
3. 8835797 Upgrade to a paid membership 46558 to unlock all instructions 15002
4. 8299390 Upgrade to a paid membership 17872 to unlock all instructions 87183
5. 9005863 Upgrade to a paid membership 45759 to unlock all instructions 71226
6. 7920726 Upgrade to a paid membership 25624 to unlock all instructions 76474
7. 3823588 Upgrade to a paid membership 45147 to unlock all instructions 54742
8. 3407138 Upgrade to a paid membership 39807 to unlock all instructions 39101
9. 8626209 Upgrade to a paid membership 84148 to unlock all instructions 12000
10. 4899157 Upgrade to a paid membership 19578 to unlock all instructions 10710

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 1444067 Upgrade to a paid membership 77100 to unlock all instructions 3188

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place corn husks in a bowl of warm water and soak until soft.
2. Meanwhile, beat together corn masa, oil, salt, baking powder, and broth until smooth. Set aside.
3. In another bowl, toss together chicken and salsa verde.
4. Spread about 1/2 cup of masa mixture over each corn husk and top with about 1/4 cup of chicken mixture. Fold in the sides of the corn husk, forming a long package. Then fold the ends toward the center on the seam side.
5. Repeat until all tamales are filled.
6. Fill a large pot with 1-2 inches of water and bring to a boil.
7. Place tamales in a steamer basket and drop into the pot. Steam for 35-40 minutes or until the husk peels away from the corn mixture easily. Check tamales about halfway through.