Tamales in green sauce are a delicious dish and very easy to make. The tamales themselves are typical of many parts of South and Central America although the recipes can vary, what is almost always the same is the steam cooking method and the use of corn or banana leaves to give each tamale that special flavor.
On this occasion, we will share a recipe that adapts to all tastes, a classic among the classics, that you can make very easily in the comfort of your home and that will be a sensation for your diners on any occasion, the green chicken tamal.
Cook some delicious green tamales to bring your family together at the table. Let's look at the recipe:
1 package of corn husk
500 grams of Tomatillo (green tomato)
2 serrano peppers (optional)
2 garlic cloves
2 cups of water
1 chicken breast, cooked and shredded
For the Dough:
2 cups of corn flour for tamales
1/2 cup of chicken broth, (for the dough)
200gr vegetable shortening, at room temperature
For the dough:
Mix the flour with the chicken broth and salt.
In a mixer, cream the vegetable shortening and gradually incorporate the flour mixture until a homogeneous mass is obtained.
For the sauce:
On a griddle roast the tomatoes, garlic, onion, and peppers until well cooked.
Grind them in the blender with water and salt and pepper.
For the Tamal:
In a large pot, soak the corn husks in hot water for 20 minutes. Drain.
Shape the tamales by spreading a tamale sheet and placing two tablespoons of dough, a little chicken, and sauce. Close and tie.
In a steamer add water, and put it on the stove over high heat until heated through.
Place the tamales (taking care that they do not get crushed), cover them, and cook for 45 to 1 hour, until they are cooked.
For a vegetarian substitute, we recommend trying the "poblano pepper strips with cheese" as the filling.
Let us know how it goes, take a picture, and tag us on Instagram @clocfood