We did enough talking in our A Brief History of Tamales post. It’s time to jump into the fray and make these tasty and satisfying Green Salsa and Chicken Tamales.
I know, it may seem daunting to plunge head-first into this. There is no need to worry at all since 1) I am providing you with detailed instructions. 2) I am always here and happy to help, so in case of doubt give me a holler. 3) Once these yummy in my tummy tamales find themselves in your bingy, you will congratulate yourself for making them.
Several Factors to Take into Account
People in Mexico use pork lard to prepare their tamales. I prefer to use shortening in the savory recipes; other people use margarine or even vegetable oil. I use butter for the sweet tamales, which imparts them a more delicate flavor and an almost cake-like consistency.
The masa dough mixture may seem somewhat hard to blend. Some people use a large wooden spoon but frankly, and provided you don’t mind getting your hands dirty (you can always wear latex gloves) mixing the masa dough by hand is way easier. You want to come up with a perfectly homogeneous masa. Mix the ingredients in a large bowl where you will have room to work.
Also, keep in mind that the “tamal spread” tool is an American invention. I wouldn’t know whether it makes the job any easier because I don’t own one. We have been making tamales in Mexico since time immemorial with effective results just using a large spoon.
I always prepare the tamal filling (in this case, Green Salsa and Chicken) the day before. It will not only taste better the next day but it will also be slightly drier. That will keep it from running out of the tamal once you fold it and while you steam it.
Also, soaking the corn husks in hot water for at least one hour will make them pliable and easy to work with. Select the wider husks when you start putting your tamales together. Watch for any holes and patch them with other smaller/narrower husks (if you don’t, the tamal will “leak”).
When assembling the Green Salsa and Chicken Tamales, make sure you hold the husk with the narrow end facing down. The open portion will face upward when you wrap and start placing the tamales in the steamer. Place (and keep) your tamales upright inside the steamer, folded end down. The open end should face up. Make sure the water does not reach the tamales, as they should be steamed, not boiled.
It is better to make smaller tamales that you can easily wrap than bigger tamales harder to handle. Spread the tamal dough on the upper 2/3 of the husk and do not over-stuff it. If you do, the husk might not be wide enough and you will tend to wrap the tamal too tightly to make ends meet. That might cause the shuck to rip open.
Every 4.4 Lbs. bag of Maseca Tamal will yield approximately 75 tamales, depending of course on their size. If this is your first time and you feel intimidated, you can prepare just half a bag.
The Savory Tamal Dough is the basic dough recipe you can use for other savory tamal fillings too. You just use a different filling and you’re good to go.
Notes
For every 4.4 Lbs. bag of Maseca Tamal you will get approximately 75 tamales, depending of course on how big or small you make them. If this is your first time and you fell intimidated, you can prepare just half a bag. Pick a filling recipe and you’re good to go.
You may use same amount of shredded pork meat instead of chicken, if you’d prefer it that way
Remember, do not over-stuff your tamales when you assemble them. It is better to make smaller tamales that you can easily handle and wrap than bigger tamales harder to control that will likely spill.
When you assemble your tamales spoon more masa dough than you do filling, let’s say make your proportion masa 1.5:1 filling; it will make your tamales more cohesive.
You can rewarm several tamales at a time by placing them in the steamer; get the water simmering for 20 minutes. You can also place them in a baking pan, cover them snugly with wet kitchen towels and pop them in a hot oven for 10 – 15 minutes. For an individual tamal, 1 minute in the microwave oven while still wrapped in the husks shall suffice.
Keep tamales refrigerated up to 3 days. They will keep well frozen for up to 2 months; thaw in fridge and then rewarm.
Ingredients
- For the Basic Savory Tamal Dough:
- 6 cups Maseca Tamal Masa Harina
- 6 cups of chicken broth (commercial or homemade)
- 1 1/2 cups shortening, pork lard or margarine
- 1 TBSP salt
- 1 TBSP baking powder
- 2 packages of corn husks
- For the Green Salsa and Chicken Tamal Filling:
- 6 – 8 tomatillos, papery husks removed
- 1 seeded and deveined Chile Jalapeño
- 2 large garlic cloves peeled
- 1 small onion cut in chunks
- 2 chicken breasts, bone and skin removed, cooked and shredded
- Epazote leaves (optional)
- 2 TBSP of vegetable/olive oil
- Salt and pepper to taste
Instructions
- For the Savory Tamal Dough:
- Soak the corn husks in very hot water for at least 1 hour. Pat them dry with kitchen towels before assembling the tamales.
- Place shortening/pork lard in a large bowl and let it sit at room temperature until soft; stir it with a large spoon to cream it. Start adding the masa harina flour, the salt and the baking powder little by little, using a large spoon or preferably your hands. Gradually add the chicken broth until fully blended.
- Spread a spoonful of the masa on a clean corn husk, add your favorite filling on top, fold carefully and place upright in a steamer pot making sure the water doesn’t reach the tamales. They should be steamed, not boiled. Keep the water simmering over medium heat for the duration of the steaming time.
- Make the Green Salsa and Chicken Filling: For deeper, smokier flavor, char (roast) lightly tomatillos, Jalapeño chile, garlic cloves and onion chunks in a cast iron skillet and then process in blender. It is not mandatory, though; you can go ahead and process them skipping the roasting step. Add the epazote leaves, if using, to the blender before you process.
- Pour into a large skillet though a strainer, add oil and cook until the sauce changes from bright green to a more subdued color. Add the shredded chicken and simmer for 5 minutes until sauce starts sputtering. Salt and pepper to taste.
- Let the sauce cool down completely. Like I said before, if possible make it the day before and then refrigerate.
- To assemble the tamales, spoon the masa dough in the upper 2/3 portion of the wide end of corn husk (spread more masa dough than you do filling, let’s say you make your proportion masa 1.5:1 filling; it will make your tamales more cohesive), then spoon green salsa with chicken on top of dough and carefully fold the tamal. Place upright, open side facing up, in a steamer pot making sure the water doesn’t reach the tamales. Steam for an hour over medium heat and keep water simmering, adding more water if necessary. Count the time from the moment you place the last tamal in the pot.
I used this filling for the Green Salsa and Chicken Tamales but you can also make it Red Salsa or even Red Mole. That is the beauty of the Savory Dough recipe, you can use it with other savory fillings and that’s what makes Tamales so versatile.
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Hola Marco! Siempre hay una primera vez. Hay que superar el miedo. Quedan ricos y vale la pena hacerlos!
haber si nos animamos hacerlos
No se arrepentiran!