Tamales with Chicken and Salsa Verde
18
Servings
8
Ingredients
0
Comments
Bring a little Mexican celebration to your table with these Tamales with Chicken & Salsa Verde. The results of your time and effort are delicious packets of masa with shredded chicken and green salsa.
18
Servings
8
Ingredients
0
Comments
Ingredients
- 6 ounces Corn Husks
- 6 cups Corn Masa Mix
- 1 cup Corn Oil
- 2 teaspoons Salt
- 1 teaspoon Baking Powder
- 6 cups Chicken Broth/Stock
- 7 ½ cups cook and shred Chicken, Boneless Breasts
- 1 ¾ cups Salsa Verde
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- Place corn husks in a bowl of warm water and soak until soft.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place corn husks in a bowl of warm water and soak until soft.
- Meanwhile, beat together corn masa, oil, salt, baking powder, and broth until smooth. Set aside.
- In another bowl, toss together chicken and salsa verde.
- 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.
- Repeat until all tamales are filled.
- Fill a large pot with 1-2 inches of water and bring to a boil.
- 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.