GREEN CHILI, CHICKEN & CHEESE TAMALES
Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.
Provided by Abby Falck
Categories Mexican
Time 4h
Yield 42-54 tamales, 24 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
- Combine all filling ingredients. Set aside.
- Combine masa, baking powder, and salt.
- In a standing mixer, beat the lard until it becomes light and fluffy.
- Gradually mix in dry ingredients.
- Slowly add chicken broth just until a soft dough forms.
- To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
- Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
- Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.
CHEESE WITH ROASTED CHILE TAMALES
My mom came up with this tangy cheese-filled tamale. It's one of the recipes in the cookbook our family published, Muy Bueno: Three Generations of Authentic Mexican Flavor.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
Provided by Taste of Home
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.
Nutrition Facts :
GREEN CHILE CHICKEN TAMALES
I've actually had people bring me the ingredients for this recipe so that I would make them a batch. It's time consuming but OH so worth the wait. Even my 1 1/2 year old son loves them.
Provided by Brieness79
Categories Chicken
Time P1DT1h30m
Yield 26 serving(s)
Number Of Ingredients 13
Steps:
- Filling Directions:.
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
- Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
- Add chiles and garlic to processor and blend until smooth puree forms.
- Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
- Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
- Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
- I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
- Dough Directions:.
- Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
- Beat in fresh masa or masa harina mixture in 4 additions.
- Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
- Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
- Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
- Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
- Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
- Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
- Let stand 10 minutes.
- Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.
Nutrition Facts : Calories 148.6, Fat 13.1, SaturatedFat 3.6, Cholesterol 16.1, Sodium 182.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 6.3
GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Categories Mixer Chicken Broil Steam Cinco de Mayo Buffet Hot Pepper Spring Tomatillo Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes about 26
Number Of Ingredients 15
Steps:
- For filling:
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
- Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
- For dough:
- Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
- Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
More about "green chili chicken cheese tamales recipes"
GREEN CHILE CHICKEN TAMALES WITH CHEESE FROM MJ'S …
From mjskitchen.com
Ratings 2Category Chicken, Green Chile, Main CourseCuisine New Mexico, SouthwesternTotal Time 2 hrs 15 mins
- The assembly goes relatively fast when you have a second person. One person places the masa batter on the corn husk, wraps and folds, while the second person ties. So at this point see if you can recruit someone for about 15 minutes.
GREEN CHILE AND CHICKEN (POLLO VERDE) TAMALES RECIPE
From thespruceeats.com
4.7/5 (45)Total Time 5 hrsCategory Appetizer, Dinner, Lunch, EntreeCalories 513 per serving
TAMALES DE RAJAS (VEGETARIAN TAMALES) - ISABEL EATS
From isabeleats.com
RICK BAYLESSGREEN CHILE CHICKEN TAMALES - RICK BAYLESS
From rickbayless.com
HOW TO MAKE TAMALES (GREEN CHILE CHICKEN TAMALES)
From yellowblissroad.com
CHICKEN & CHEESE TAMALES WITH GREEN CHILE SAUCE RECIPE …
From bonappetit.com
4.3/5 (3)Published Dec 8, 2021
- In the KitchenAid® Stand Mixer with the wire whip attachment, whip shortening or lard for about 20 minutes on medium-high speed until fluffy peaks form — similar to frosting or a meringue.
- In a separate bowl, whisk together broth, baking powder, salt and sazón or annatto. Working in batches, slowly pour broth into KitchenAid® Stand Mixer stainless steel bowl with the whipped shortening or lard and whip until it incorporates into the fat.
- Once broth is incorporated, switch out the wire whip for the flat beater attachment. Add corn flour cup by cup into the whipped lard and broth mixture.
- Boil or bake the chicken until it is cooked through. The chicken is done when a meat thermometer inserted into the center reaches 165 degrees F.
- To prepare the green chile sauce, place tomatillos, chiles, and onion in a large pot and cover with water. Bring to a boil and reduce heat and cook for 20 minutes until soft.
- In a large saucepan, warm blended green chile sauce over medium heat. Add shredded chicken and simmer for 10 minutes. Remove from heat and allow to cool about 5 to 10 minutes.
- Roll out a 9x9 inch sheet of aluminum foil on a flat surface. Take about 2 tablespoons of masa in the center of the foil and, using a putty knife, spread thinly downwards almost to the edge, leaving a border.
- Fill the bottom of the pot with a steamer insert with about 2 inches of water that reaches the bottom of the insert. Crumple a large sheet of foil to form a 3-inch diameter ball.
- To check doneness, remove a tamale from the pot. When cool enough to handle, unwrap: If dough sticks to the wrapper or foil, rewrap and return to the pot to steam for about 5 more minutes.
- When done, remove tamales from the pot and let rest for 5 to 10 minutes. To serve, place unwrapped tamales on a plate and drizzle with green chile.
GREEN CHILE CHEESE TAMALES: A QUICK AND EASY RECIPE
From mexicali-blue.com
GREEN CHILE CHICKEN AND CHEESE TAMALES RECIPE RECIPES
From fakomansaha.churchrez.org
TAMALE PIE WITH CHICKEN, GREEN CHILES, AND CHEESE RECIPE
From simplyrecipes.com
GREEN CHILE CHICKEN AND CHEESE TAMALES RECIPE RECIPES
From tapoisona.churchrez.org
TAMALES WITH GREEN CHILE & CHEESE | QUICK & EASY RECIPE | BY …
From youtube.com
GREEN CHILE AND CHEESE TAMALES - LA PIñA EN LA COCINA
From pinaenlacocina.com
TOP 47 GREEN CHILE TAMALES RECIPE RECIPES
From fuslasa.keystoneuniformcap.com
TOP 49 CHICKEN AND CHEESE TAMALES RECIPE RECIPES
From margaret.firesidegrillandbar.com
CHICKEN GREEN CHILE TAMALES RECIPE | 24BITE® RECIPES
From 24bite.com
TOP 41 GREEN CHILE CHEESE TAMALE RECIPE RECIPES
From ilhaam.firesidegrillandbar.com
VEGETARIAN TAMALES WITH GREEN CHILE AND CHEESE
From pinchandswirl.com
TOP 47 GREEN CHILI AND CHEESE TAMALE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
EASY GREEN CHILE CHICKEN TAMALES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE GREEN CHILE CHICKEN TAMALES, THE BEST STEP BY …
From youtube.com
TOP 42 CHICKEN AND CHEESE TAMALES RECIPE RECIPES
From kasur.keystoneuniformcap.com
You'll also love