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. 6424261 Upgrade to a paid membership 53363 to unlock all instructions 29991
3. 9852161 Upgrade to a paid membership 95834 to unlock all instructions 68358
4. 7927071 Upgrade to a paid membership 27059 to unlock all instructions 24953
5. 3733945 Upgrade to a paid membership 65609 to unlock all instructions 39146
6. 7433203 Upgrade to a paid membership 73481 to unlock all instructions 41574
7. 8529200 Upgrade to a paid membership 84224 to unlock all instructions 63918
8. 6162856 Upgrade to a paid membership 28247 to unlock all instructions 33413
9. 5445363 Upgrade to a paid membership 38515 to unlock all instructions 41452
10. 4378615 Upgrade to a paid membership 84183 to unlock all instructions 9992

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. 6142414 Upgrade to a paid membership 38614 to unlock all instructions 41069

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.