Tamales Verdes de Pollo

135 mins
Serves 30
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Directions

  1. 1Blend 8 garlic cloves in 1 cup of water.
  2. 2Blend 8 garlic cloves in 1 cup of water.
  3. 3Blend 8 garlic cloves in 1 cup of water.
  4. 4In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt.
  5. 5In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt.
  6. 6In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt.
  7. 7Mix, cover and cook for about an hour.
  8. 8Mix, cover and cook for about an hour.
  9. 9Mix, cover and cook for about an hour.
  10. 10Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes.
  11. 11Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes.
  12. 12Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes.
  13. 13Add the tomatillos, serrano peppers and jalapeño into the blender.
  14. 14Add the tomatillos, serrano peppers and jalapeño into the blender.
  15. 15Add the tomatillos, serrano peppers and jalapeño into the blender.
  16. 16Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos.
  17. 17Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos.
  18. 18Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos.
  19. 19Blend.
  20. 20Blend.
  21. 21Blend.
  22. 22Remove the chicken from the pot and let it cool off before shredding.
  23. 23Remove the chicken from the pot and let it cool off before shredding.
  24. 24Remove the chicken from the pot and let it cool off before shredding.
  25. 25In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute.
  26. 26In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute.
  27. 27In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute.
  28. 28Add the chicken and some black pepper. Mix and fry for about a minute.
  29. 29Add the chicken and some black pepper. Mix and fry for about a minute.
  30. 30Add the chicken and some black pepper. Mix and fry for about a minute.
  31. 31Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon.
  32. 32Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon.
  33. 33Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon.
  34. 34Let it simmer for about 3 minutes, turn off the heat and set it to the side.
  35. 35Let it simmer for about 3 minutes, turn off the heat and set it to the side.
  36. 36Let it simmer for about 3 minutes, turn off the heat and set it to the side.
  37. 37To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes.
  38. 38To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes.
  39. 39To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes.
  40. 40Add 2 teaspoons of salt and 5 teaspoons of baking powder.
  41. 41Add 2 teaspoons of salt and 5 teaspoons of baking powder.
  42. 42Add 2 teaspoons of salt and 5 teaspoons of baking powder.
  43. 43Mix for about a minute, then decrease the speed to the lowest setting.
  44. 44Mix for about a minute, then decrease the speed to the lowest setting.
  45. 45Mix for about a minute, then decrease the speed to the lowest setting.
  46. 46Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water.
  47. 47Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water.
  48. 48Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water.
  49. 49Once all the ingredients are in, increase the speed to medium and mix for 15 minutes.
  50. 50Once all the ingredients are in, increase the speed to medium and mix for 15 minutes.
  51. 51Once all the ingredients are in, increase the speed to medium and mix for 15 minutes.
  52. 52Grab a small piece of masa, add it into a cup of water and check if it floats.
  53. 53Grab a small piece of masa, add it into a cup of water and check if it floats.
  54. 54Grab a small piece of masa, add it into a cup of water and check if it floats.
  55. 55Cover and let it rest for 15 minutes.
  56. 56Cover and let it rest for 15 minutes.
  57. 57Cover and let it rest for 15 minutes.
  58. 58Pat the corn husks dry with a paper towel and add your masa on the soft side.
  59. 59Pat the corn husks dry with a paper towel and add your masa on the soft side.
  60. 60Pat the corn husks dry with a paper towel and add your masa on the soft side.
  61. 61Add some masa, add some of the filling and fold.
  62. 62Add some masa, add some of the filling and fold.
  63. 63Add some masa, add some of the filling and fold.
  64. 64Add some boiling water into the pot just below the steamer and add a layer of husk.
  65. 65Add some boiling water into the pot just below the steamer and add a layer of husk.
  66. 66Add some boiling water into the pot just below the steamer and add a layer of husk.
  67. 67Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours.
  68. 68Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours.
  69. 69Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours.

Ingredients

  • 8 cloves garlic cloves
  • 8 cloves garlic cloves
  • 8 cloves garlic cloves
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 6 lb chicken
  • 6 lb chicken
  • 6 lb chicken
  • 1 whole whole onion
  • 1 whole whole onion
  • 1 whole whole onion
  • 1 head garlic head
  • 1 head garlic head
  • 1 head garlic head
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 1 tsp whole black pepper
  • 1 tsp whole black pepper
  • 1 tsp whole black pepper
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 0.5 onion white onion
  • 0.5 onion white onion
  • 0.5 onion white onion
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 12 tomatillos tomatillos
  • 12 tomatillos tomatillos
  • 12 tomatillos tomatillos
  • 2 serrano peppers serrano peppers
  • 2 serrano peppers serrano peppers
  • 2 serrano peppers serrano peppers
  • 1 jalapeño jalapeño
  • 1 jalapeño jalapeño
  • 1 jalapeño jalapeño
  • 3 Anaheim peppers Anaheim peppers
  • 3 Anaheim peppers Anaheim peppers
  • 3 Anaheim peppers Anaheim peppers
  • 2 poblano peppers poblano peppers
  • 2 poblano peppers poblano peppers
  • 2 poblano peppers poblano peppers
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 0.5 onion white onion
  • 0.5 onion white onion
  • 0.5 onion white onion
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 cup water from tomatillos
  • 1 cup water from tomatillos
  • 1 cup water from tomatillos
  • 1.5 cups lard
  • 1.5 cups lard
  • 1.5 cups lard
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 5 tsp baking powder
  • 5 tsp baking powder
  • 5 tsp baking powder
  • 6 cups masa Maseca
  • 6 cups masa Maseca
  • 6 cups masa Maseca
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 30 corn husks
  • 30 corn husks
  • 30 corn husks

Equipment

blenderpotstovebowltongspanstand mixerpaper towelsteamerwet rag

Tips

  • Make sure all your liquids are warm
  • If your masa is well hydrated, it should float. If not, add a little bit more water
  • Let it simmer for about 3 minutes
  • Add another layer of husk and a wet rag
  • Cook for about 2 hours