Making chicken tamales with green sauce is a labor of love, but the delicious results are well worth the effort. This comprehensive guide will walk you through each step, ensuring your tamales are perfectly cooked and bursting with flavor. Whether you're a seasoned tamale-maker or a complete beginner, this recipe will help you achieve delicious, authentic results.
Ingredients You'll Need:
This recipe yields approximately 24 tamales. Adjust ingredient quantities as needed.
For the Chicken Filling:
- 3 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (4 ounce) can diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Green Sauce:
- 1 pound tomatillos, husked and rinsed
- 4 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 4 cloves garlic
- 1/4 cup chopped cilantro
- Salt to taste
For the Tamales:
- 2 lbs masa harina (corn flour for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6-8 cups warm chicken broth or water (or a mix of both)
- 2-3 dozen corn husks (dried)
Preparing the Chicken Filling:
- Cook the Chicken: Boil or pressure cook the chicken breasts until fully cooked and tender. Shred the chicken once it has cooled slightly.
- Sauté Aromatics: In a large skillet, sauté the chopped onion and minced garlic until softened.
- Combine Ingredients: Add the shredded chicken, diced green chilies, chicken broth, cumin, oregano, salt, and pepper to the skillet. Simmer for 15-20 minutes, allowing the flavors to meld.
Making the Green Sauce:
- Roast the Ingredients: Roast the tomatillos, serrano peppers, onion, and garlic on a baking sheet until slightly charred (about 15-20 minutes at 400°F).
- Blend: Once cooled slightly, blend the roasted ingredients with the cilantro in a blender until smooth. Season with salt to taste.
Assembling the Tamales:
- Prepare the Masa: In a large bowl, whisk together the masa harina, baking powder, and salt. Gradually add the warm chicken broth or water, mixing until a smooth, slightly thick dough forms. The consistency should be similar to thick cake batter. Add more liquid if needed.
- Soften the Husks: Soak the corn husks in warm water for at least 30 minutes to soften them.
- Spread the Masa: Lay a softened husk flat. Spread a thin layer of masa onto the husk, leaving about an inch of space at the wide end.
- Add the Filling: Place a spoonful of the chicken filling in the center of the masa.
- Fold the Tamale: Fold the sides of the husk inward, then roll it up from the bottom to create a neat package.
- Steam the Tamales: Place the assembled tamales in a steamer basket, standing them upright. Steam for 1-1.5 hours, or until the masa is firm and easily peels away from the husk.
Serving Your Delicious Chicken Tamales with Green Sauce:
Once the tamales are cooked, let them cool slightly before serving. Serve them with a generous dollop of the delicious green sauce you prepared. You can also offer additional toppings like sour cream, shredded cheese, or chopped cilantro.
Tips for Success:
- Don't overfill the tamales: Too much filling can cause them to burst during steaming.
- Adjust the spice level: Add more or fewer serrano peppers in the green sauce to suit your preference.
- Experiment with flavors: Add other spices or ingredients to your filling and sauce to create your own unique variations.
Enjoy your homemade chicken tamales with green sauce! This recipe is a fantastic way to celebrate traditional flavors and impress your friends and family. Remember to share your culinary creations!
