Ingredients

  • Roasted Chicken
  • 4 to 5lb chicken (preferably free range grass feed)
  • 10 cloves of garlic
  • 1/2 large onion
  • Cumin
  • Sea salt
  • Olive oil
  • 4 cup of water
  • Salsa Verde (Green Salsa)
  • 10 tomatillos
  • 1 Pablano chile
  • 1 Jalepeno chile
  • 2 Serano chiles
  • 1/4 yellow onion
  • 1/3 of a bunch of cilantro
  • 1 tsp Sea salt
  • Tamale Dough (Masa)
  • I would have liked to use an organic version of masa but I couldn't find one at the time of making the tamales. I used Maseca brand. You can find an organic masa on amazon.
  • 6 cups Masa (corn flour, NOT corn meal)
  • 2 tsp Sea salt
  • 6 Tbs Organic Palm Shortening
  • 4 cups Chicken broth (reserved from roasting your chicken)
  • 1 cup Salsa verde

Ready In 45 Minutes

Servings: 48

Cooking Instructions

Step 1

  • Roasted Chicken
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Step 2

  • Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor.
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Step 3

  • Put garlic cloves under the skin of the chicken
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Step 4

  • Chop the onion and scatter around the bottom of the pan.
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Step 5

  • Pour in water.
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Step 6

  • Salsa Verde
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Step 7

  • Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off.
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Step 8

  • Remove the stems.

Step 9

  • Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft.
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Step 10

  • Remove the tomatillos and chiles from the water and place in a blender.
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Step 11

  • Add all the remaining ingredients and blend until smooth.

Step 12

  • It's as simple as that. A yummy salsa perfect for tamales, eating with chip or putting on top of whatever you're eating!
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Step 13

  • Tamale Dough (Masa)
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Step 14

  • Mix all together to make a soft, sticky dough.
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Step 15

  • Salsa Verde Tamales
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Step 16

  • Tamale Dough
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Step 17

  • Shreded chicken
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Step 18

  • cups Salsa Verde
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Step 19

  • to 40 green olives
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Step 20

  • medium potatoes
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Step 21

  • Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable.
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  • Length: 30 minutes

Step 22

  • Add your shreded chicken to a skillet and cover with about two cups of salsa verde.
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Step 23

  • If you have large olives you will want to cut them in 1/2 or in 1/
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Step 24

  • If they are small you might just want to leave them whole. I prefer to remove the pit but you don't have too, just watch out when you bit into the tamale.
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Step 25

  • Place in small bowl and set aside.
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Step 26

  • Cut the potatoes into small, thick strips. You don't have to remove the peel. I used red potatoes because that is all I had. Normally I would use regular old potatoes.
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Step 27

  • Place in a small bowl, cover with water to previent them from turning brown and set aside.
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Step 28

  • Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now.
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Step 29

  • Remove the soaked corn husks from the pot.
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Step 30

  • Pick out the husk you want to use. Normally one big one is enough. If the are small you may have to use two, overlapping a bit.

Step 31

  • Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides.
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Step 32

  • Now place a small amount of chicken in the middle of the dough. I can't remember the exact amount I used.
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Step 33

  • Place a potatoe sclice in the middle of the chicken and an olive at the end.
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Step 34

  • Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don't.

Step 35

  • In a large pot pour in a about two cups of water.
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Step 36

  • Place as many tamales that will fit in the pot, open end facing up.
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Step 37

  • Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes.
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  • Length: 30 minutes

Step 38

  • Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm.
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