Tasty chicken tamales with green sauce.
3 chicken breasts cooked and shredded.
10 – 12 tomatillos washed
1 serrano pepper.
2 cloves of garlic
1 full branch of coriander.
1 cube of chicken bouillon.
2 tablespoons of seasoning for everything.
1/2 tablespoon of baking powder.
1/2 tablespoon of salt
3 cups of chicken broth (where the breasts were cooked).
2 lb of flour for tamales.
8 ounces of lard.
Corn husks, soaked in hot water and drained.
In a pot, cook the chicken, season to taste, add its point of salt and let it cook for approximately 20 minutes, when they are ready, remove them and let them cool. Shred and reserve.To prepare the green sauce, cook the tomatillos and chiles in enough water, boil until the tomatillos have changed color. When they are ready, blend the tomatoes, chiles, onion, garlic and coriander. In a medium skillet over medium heat, add 2 tablespoons of oil and pour in the green sauce; fry for 2 minutes and then add the shredded chicken. Season with a cube of chicken bouillon and seasonings, check the salt. Whisk the butter in a large bowl until fluffy, then add the baking powder, salt, chicken broth and flour; continue beating until all the ingredients are incorporated (the dough will be ready when a ball of it can float from a glass of water) To assemble the tamales, add 2 tablespoons of masa and 1 tablespoon of chicken in green sauce for the filling on each tamale leaf. Fold the tamales well and arrange them upright in a steamer pot with boiling water, cover and cook for 1 hour or until the tamale comes off easily from the sheet. Previous articleRobert Downey Jr turns into a chicken