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chicken tamales with chile verde

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Chicken Tamales with Chile Verde

Mexican

recipe-img

Description

Look for corn husks that appear clean and free of debris. You also want to make sure they aren’t torn or are full of holes. For less spicy tamales, reduce the amount of serrano or jalapeño peppers or remove their membrane and seeds before using. I recommend making the masa for tamales after you make the chile verde in step 3. Use the reserved chicken stock from cooking the chicken.

Ingredients:

  • 1 (8-ounce) package corn husks (see Recipe Note)
  • 2 1/2 pounds boneless, skinless chicken breasts
  • 1 medium white onion, peeled and halved, divided
  • 10 cups water
  • 3 teaspoons salt, divided
  • 1 1/2 pounds tomatillos, husk removed, rinsed, and roughly chopped
  • 7 serrano peppers, stems removed and roughly chopped (see Recipe Note)
  • 1 jalapeño peppers, stems removed and roughly chopped (see Recipe Note)
  • 3 cloves garlic, peeled
  • Small bunch cilantro (about 1 1/2 cups tightly packed)
  • 6 cups masa for tamales (see Recipe Note)
  • Crema or sour cream
  • Cotija cheese, crumbled
  • Cilantro, roughly chopped

Directions: