Green Sauce Chicken Tamales
The treasure of the steamer: soft, fluffy dough embracing a chicken stew with the perfect zesty touch of green tomatillo.
150 min
Medium
Mexicana
8 servings
The story behind
Nothing excites me more than seeing the steamer puffing away in my aunt's kitchen. She always said the secret to keeping them from being 'heavy' is to beat the dough with passion until a small ball of it floats in a glass of water. These green tamales are my absolute favorites because the cilantro and serrano chili give them a freshness that truly wakes you up. They are the breakfast of champions, but honestly, they hit the spot at any time of day. I love opening them and seeing the steam rise while I pair them with a thick champurrado or a strong black coffee. They are pure nostalgia in every single bite.
Instructions
-
1Boil the tomatillos with the chilies and then blend them with garlic, onion, and fresh cilantro for a vibrant sauce.
-
2Sauté the sauce in a skillet with a bit of oil and add the shredded chicken so they get to know each other and soak up the flavor.
-
3Take a corn husk and spread a generous portion of dough, leaving space at the edges for folding.
-
4Place a spoonful of the green chicken stew in the center and fold the husk carefully to wrap the filling.
-
5Arrange the tamales upright in the steamer and let them steam for an hour and a half.
-
6Turn off the heat and let them rest covered for about 10 minutes before serving so the dough finishes setting.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account