Blue Goose Cantina Tamales

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by gmt

wfaa.com

Posted on December 5, 2011 at 2:02 PM

Makes 16 Tamales

 

4 cups shredded chicken (or whole 1 lb rotisserie chicken)

1 cup prepared salsa verde (see below)

1 Jar Jalapenos

2 cups Monterey Jack cheese

 

 

2 cups masa harina

1 (10.5 ounce) can beef broth

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup lard

1 (8 ounce) package dried corn husks

2 lb tomatillos

1 cup chopped white onion

1/2 cup cilantro leaves

2 Tbsp fresh lime juice

1/4 teaspoon sugar

2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped

Salt to taste

Making the Tamales

-Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

-In a separate bowl mix the shredded chicken with 1 cup of the Salsa Verde

-Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the chicken filling into the center, add a little Jack cheese and 3-4 jalapenos. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

-Remove tamales from husks and drizzle remaining verde sauce over.

Making the Salsa Verde

· Remove papery husks from tomatillos and rinse well.

· Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

· Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season with salt to taste.

Try doubling or tripling the tamale dough portion of this recipe and get creative with fillings and sauces.

 

Salsa Verde:

Tamale Dough:

Tamale Filling:

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