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, add 6 quarts of boiling water, the garlic mixture, 6 lb of chicken (a mixture of breast with bone, and thighs), 1 whole onion, 1 garlic head, 2 bay leaves, 1 tsp of black pepper, and 1 tbsp of salt.
  5. 5In a pot set to medium heat, add 6 quarts of boiling water, the garlic mixture, 6 lb of chicken (a mixture of breast with bone, and thighs), 1 whole onion, 1 garlic head, 2 bay leaves, 1 tsp of black pepper, and 1 tbsp of salt.
  6. 6In a pot set to medium heat, add 6 quarts of boiling water, the garlic mixture, 6 lb of chicken (a mixture of breast with bone, and thighs), 1 whole onion, 1 garlic head, 2 bay leaves, 1 tsp of black pepper, and 1 tbsp 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, prepare the salsa: In a pot set to medium heat with some boiling water, add 12 tomatillos, 2 serrano peppers, 1 jalapeño, 3 roasted Anaheim peppers, and 2 roasted poblano peppers.
  11. 11Meanwhile, prepare the salsa: In a pot set to medium heat with some boiling water, add 12 tomatillos, 2 serrano peppers, 1 jalapeño, 3 roasted Anaheim peppers, and 2 roasted poblano peppers.
  12. 12Meanwhile, prepare the salsa: In a pot set to medium heat with some boiling water, add 12 tomatillos, 2 serrano peppers, 1 jalapeño, 3 roasted Anaheim peppers, and 2 roasted poblano peppers.
  13. 13Boil for about 5 minutes.
  14. 14Boil for about 5 minutes.
  15. 15Boil for about 5 minutes.
  16. 16Add the cooked tomatillos, serrano peppers, jalapeño, Anaheim peppers, and poblano peppers to a blender.
  17. 17Add the cooked tomatillos, serrano peppers, jalapeño, Anaheim peppers, and poblano peppers to a blender.
  18. 18Add the cooked tomatillos, serrano peppers, jalapeño, Anaheim peppers, and poblano peppers to a blender.
  19. 19Add some cilantro, 3 garlic cloves, ½ a small white onion, ½ tsp each of oregano, black pepper, and cumin, 1 tbsp of chicken bouillon, and 1 cup of water from where the tomatillos were boiled to the blender.
  20. 20Add some cilantro, 3 garlic cloves, ½ a small white onion, ½ tsp each of oregano, black pepper, and cumin, 1 tbsp of chicken bouillon, and 1 cup of water from where the tomatillos were boiled to the blender.
  21. 21Add some cilantro, 3 garlic cloves, ½ a small white onion, ½ tsp each of oregano, black pepper, and cumin, 1 tbsp of chicken bouillon, and 1 cup of water from where the tomatillos were boiled to the blender.
  22. 22Blend.
  23. 23Blend.
  24. 24Blend.
  25. 25After an hour, remove the cooked chicken from the pot and let it cool before shredding.
  26. 26After an hour, remove the cooked chicken from the pot and let it cool before shredding.
  27. 27After an hour, remove the cooked chicken from the pot and let it cool before shredding.
  28. 28In a pan set to medium heat, add oil, ½ a small white onion, and the shredded chicken.
  29. 29In a pan set to medium heat, add oil, ½ a small white onion, and the shredded chicken.
  30. 30In a pan set to medium heat, add oil, ½ a small white onion, and the shredded chicken.
  31. 31Add black pepper, mix, and fry for about a minute.
  32. 32Add black pepper, mix, and fry for about a minute.
  33. 33Add black pepper, mix, and fry for about a minute.
  34. 34Add the blended salsa, mix, and check for more chicken bouillon. Add more as needed.
  35. 35Add the blended salsa, mix, and check for more chicken bouillon. Add more as needed.
  36. 36Add the blended salsa, mix, and check for more chicken bouillon. Add more as needed.
  37. 37Let it simmer for about 3 minutes, then turn off the heat and set aside.
  38. 38Let it simmer for about 3 minutes, then turn off the heat and set aside.
  39. 39Let it simmer for about 3 minutes, then turn off the heat and set aside.
  40. 40In a KitchenAid stand mixer, add 1 ½ cups of lard and beat it at medium speed for 5 minutes.
  41. 41In a KitchenAid stand mixer, add 1 ½ cups of lard and beat it at medium speed for 5 minutes.
  42. 42In a KitchenAid stand mixer, add 1 ½ cups of lard and beat it at medium speed for 5 minutes.
  43. 43Add 2 tsp of salt and 5 tsp of baking powder.
  44. 44Add 2 tsp of salt and 5 tsp of baking powder.
  45. 45Add 2 tsp of salt and 5 tsp of baking powder.
  46. 46Mix for about a minute, then decrease the speed to the lowest setting.
  47. 47Mix for about a minute, then decrease the speed to the lowest setting.
  48. 48Mix for about a minute, then decrease the speed to the lowest setting.
  49. 49Add 6 cups of masa and 4 cups of broth to the mixer.
  50. 50Add 6 cups of masa and 4 cups of broth to the mixer.
  51. 51Add 6 cups of masa and 4 cups of broth to the mixer.
  52. 52Add 1 cup of masa and 1 cup of broth until you run out of broth then start adding warm water.
  53. 53Add 1 cup of masa and 1 cup of broth until you run out of broth then start adding warm water.
  54. 54Add 1 cup of masa and 1 cup of broth until you run out of broth then start adding warm water.
  55. 55Once all ingredients are in, increase the speed to medium and mix for 15 minutes.
  56. 56Once all ingredients are in, increase the speed to medium and mix for 15 minutes.
  57. 57Once all ingredients are in, increase the speed to medium and mix for 15 minutes.
  58. 58After 15 minutes, test the masa by dropping a small piece in a cup of water. If the masa is well-hydrated, it should float.
  59. 59After 15 minutes, test the masa by dropping a small piece in a cup of water. If the masa is well-hydrated, it should float.
  60. 60After 15 minutes, test the masa by dropping a small piece in a cup of water. If the masa is well-hydrated, it should float.
  61. 61Cover and let it rest for 15 minutes.
  62. 62Cover and let it rest for 15 minutes.
  63. 63Cover and let it rest for 15 minutes.
  64. 64Pat the corn husks dry with a paper towel.
  65. 65Pat the corn husks dry with a paper towel.
  66. 66Pat the corn husks dry with a paper towel.
  67. 67Add masa to the soft side of the corn husks.
  68. 68Add masa to the soft side of the corn husks.
  69. 69Add masa to the soft side of the corn husks.
  70. 70Add chicken filling.
  71. 71Add chicken filling.
  72. 72Add chicken filling.
  73. 73Fold and shape the tamales.
  74. 74Fold and shape the tamales.
  75. 75Fold and shape the tamales.
  76. 76Add boiling water to the bottom of a pot, below the steamer.
  77. 77Add boiling water to the bottom of a pot, below the steamer.
  78. 78Add boiling water to the bottom of a pot, below the steamer.
  79. 79Add a layer of husks, then stand the tamales up inside the steamer.
  80. 80Add a layer of husks, then stand the tamales up inside the steamer.
  81. 81Add a layer of husks, then stand the tamales up inside the steamer.
  82. 82Add another layer of husks and a wet rag, cover, and cook on medium heat for about 2 hours.
  83. 83Add another layer of husks and a wet rag, cover, and cook on medium heat for about 2 hours.
  84. 84Add another layer of husks and a wet rag, cover, and cook on medium heat for about 2 hours.
  85. 85Serve and enjoy!
  86. 86Serve and enjoy!
  87. 87Serve and enjoy!

Ingredients

  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 6 lb chicken
  • 6 lb chicken
  • 6 lb chicken
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 1 garlic head
  • 1 garlic head
  • 1 garlic head
  • 2 bay leaves
  • 2 bay leaves
  • 2 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 white onion
  • 0.5 white onion
  • 0.5 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
  • 12 tomatillos
  • 12 tomatillos
  • 2 serrano peppers
  • 2 serrano peppers
  • 2 serrano peppers
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 3 Anaheim peppers
  • 3 Anaheim peppers
  • 3 Anaheim peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 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

blenderpotpanKitchenAid stand mixersteamer

Tips

  • If you don't mind strong chicken flavor, you can skip blending garlic cloves in water.
  • Remove the chicken skin before shredding (optional).
  • Make sure all liquids are warm before mixing the masa.
  • If the masa is not well-hydrated, add a little more warm water and continue mixing until it floats in water.
  • Add as much filling as you'd like to each tamal.
  • Let the tamales rest for 15 minutes after mixing the masa.
  • Cook the tamales for about 2 hours.
  • Top the finished tamales with salsa verde, crema mexicana, or cheese (optional)