# Tamales Verdes de Pollo

These are chicken tamales with a delicious green sauce.

- Servings: 30 servings
- Total time: 135 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Blend 8 garlic cloves in 1 cup of water.
2. In 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.
3. Mix, cover, and cook for about an hour.
4. Meanwhile, 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.
5. Boil for about 5 minutes.
6. Add the cooked tomatillos, serrano peppers, jalapeño, Anaheim peppers, and poblano peppers to a blender.
7. Add 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.
8. Blend.
9. After an hour, remove the cooked chicken from the pot and let it cool before shredding.
10. In a pan set to medium heat, add oil, ½ a small white onion, and the shredded chicken.
11. Add black pepper, mix, and fry for about a minute.
12. Add the blended salsa, mix, and check for more chicken bouillon. Add more as needed.
13. Let it simmer for about 3 minutes, then turn off the heat and set aside.
14. In a KitchenAid stand mixer, add 1 ½ cups of lard and beat it at medium speed for 5 minutes.
15. Add 2 tsp of salt and 5 tsp of baking powder.
16. Mix for about a minute, then decrease the speed to the lowest setting.
17. Add 6 cups of masa and 4 cups of broth to the mixer.
18. Add 1 cup of masa and 1 cup of broth until you run out of broth then start adding warm water.
19. Once all ingredients are in, increase the speed to medium and mix for 15 minutes.
20. After 15 minutes, test the masa by dropping a small piece in a cup of water. If the masa is well-hydrated, it should float.
21. Cover and let it rest for 15 minutes.
22. Pat the corn husks dry with a paper towel.
23. Add masa to the soft side of the corn husks.
24. Add chicken filling.
25. Fold and shape the tamales.
26. Add boiling water to the bottom of a pot, below the steamer.
27. Add a layer of husks, then stand the tamales up inside the steamer.
28. Add another layer of husks and a wet rag, cover, and cook on medium heat for about 2 hours.
29. Serve and enjoy!

## Equipment

- blender
- pot
- pan
- KitchenAid stand mixer
- steamer

## 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)

## Source

- Original video: https://www.tiktok.com/t/ZTYwL1e8d/
- Recipe page: https://www.cliprecipe.com/recipe/f9a0cc11-97be-402f-960a-5c9c475f1bae
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt