Green Chili Chicken Tamales (Tamales Verdes de Pollo) are a traditional Mexican delight, bursting with flavor and a perfect addition to any festive meal. These tamales are not just food; they embody the spirit of comfort and celebration in Mexican culture. The combination of tender chicken simmered in zesty green chili sauce, wrapped in soft masa, creates a symphony of flavors and textures that are truly unforgettable.
Ingredients
Scale:
2 cups shredded cooked chicken
1 cup green chili sauce
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
3 cups masa harina
2 ½ cups chicken broth
1 cup lard or vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
20-25 corn husks (soaked in warm water for at least 30 minutes)
Instructions
In a mixing bowl, combine the shredded chicken, green chili sauce, cumin, garlic powder, salt, and pepper. Stir until well mixed and set aside.
In a separate large bowl, beat the lard (or shortening) using an electric mixer until fluffy, about 3-4 minutes. Gradually add the masa harina, baking powder, and salt, mixing until combined and smooth.
Slowly pour in chicken broth, mixing until the dough is smooth and has a spreadable consistency.
Take a soaked corn husk and lay it flat. Spread about ¼ cup of masa dough onto the husk, leaving about 2 inches at the bottom and 1 inch on the sides. Place 1-2 tablespoons of chicken filling in the center.
Fold the sides of the husk over the masa and filling, then roll from the bottom to the top, securing the tamale by folding the top of the husk down.
Place the tamales upright in a steamer pot, arranging them snugly. Steam over medium heat for about 1 to 1.5 hours, or until the masa easily separates from the husk.
Once cooked, let the tamales cool slightly before serving. Enjoy them with extra green chili sauce or salsa.
