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. 7409291 Upgrade to a paid membership 87878 to unlock all instructions 44028
3. 6805896 Upgrade to a paid membership 74692 to unlock all instructions 18905
4. 1198930 Upgrade to a paid membership 96592 to unlock all instructions 40032
5. 7029222 Upgrade to a paid membership 48899 to unlock all instructions 81664
6. 3051256 Upgrade to a paid membership 29347 to unlock all instructions 10086
7. 5966517 Upgrade to a paid membership 15770 to unlock all instructions 56517
8. 9523479 Upgrade to a paid membership 25809 to unlock all instructions 53917
9. 1661290 Upgrade to a paid membership 48462 to unlock all instructions 26242
10. 819082 Upgrade to a paid membership 4441 to unlock all instructions 80698

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. 4780329 Upgrade to a paid membership 86408 to unlock all instructions 50428

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.