Who doesn’t like tamales? Especially in the winter! And particularly if you don’t have to deal with the husk prep, which adds more time to the whole process. No siree! That’s why we are sharing this Salsa Verde Tamal Crown with you.
The only husks it calls for are 4 or 5 pieces. And these, you just have to rinse under running water and then use them to cover your crown in the oven. And while we are talking about this, know that this wonderful and uncomplicated Salsa Verde Tamal Crown will be steamed in the oven in a ban marie. Simple enough, right?
Plus, and this is good news, this is a great recipe to use those turkey leftovers you have sitting in your freezer. Now you know what to do with them!
Salsa Verde Tamal Crown
Ingredients
- For the Salsa Verde:
- 10 units green tomatoes peeled and washed
- 2 units Serrano chilies
- 1/4 unit white onion
- 2 cloves garlic
- 2 tbsp granulated chicken bouillon
- 1/2 tsp ground cumin
- 1/4 cup water
- 1 tbsp vegetable oil
- 1/2 unit thinly sliced white onion
- 2 1/2 cups cooked and shredded turkey or chicken
- For the tamal batter:
- 1 1/4 cups shortening
- 3 cups Masa harina (corn flour for tamales)
- 1 tbsp baking powder
- 1-12 oz. can evaporated milk
- 1 1/2 cups water
- 1/2 tsp salt
- 4 – 5 units corn husks rinsed under running water
- For garnish
- 1 can table cream or media crema refrigerated
- cilantro sprigs rinsed under running water and disinfected
Instructions
- Preheat oven at 350 F. Place a large and deep baking pan in the oven and add enough boiling water to reach 2" high.
- Make the Salsa Verde:
- Boil in some water the 10 green tomatoes, the Serranos, the 1/4 onion and the garlic cloves over medium-high heat for about 10 minutes until the tomatoes and the Serranos change color.
- Place boiled tomatoes, Serranos, onion and garlic cloves in the blender, add some of the boiling liquid and add also the chicken bouillon, the cumin and the 1/4 cup of water. Process until smooth.
- In a medium-sized pot saute the sliced onion in the oil and then pour the salsa verde. Cook until the whitish froth is gone. Add the shredded turkey or chicken and cook until thickened, 3 to 5 more minutes.
- Make the tamal batter:
- I find it easier to do this by hand, wearing food grade latex gloves. You can also use a large spoon. Stir the shortening until soft and then gradually add the Masa harina, the baking powder, the canned milk, 1 1/2 half cups of water and the salt. Keep mixing until everything is fully integrated. The batter will seem runny at first but it will thicken a bit.
- Grease and flour a crown or Bundt baking pan. Spoon half of the batter at the bottom of the pan, then spoon the salsa verde mix on top and then cover the salsa verde with the remaining tamal batter. Cover with the corn husks (this will prevent the batter from drying too much) then cover tightly with foil and carefully set the mold into the large pan in the oven (open side up) making sure no water gets into it.
- Bake for 1 hour and 30 minutes. Let the crown cool off before you unmold it.
- Drizzle or pipe the table cream on top of the crown and garnish with the fresh cilantro sprigs.
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