Green Sauce Chicken Tamales

Total Time: 1 hour
Serves: 40 - 50 Tamales
Green Sauce Chicken Tamales
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Ingredients:

Masa

  • 8 lbs. of Northgate® Masa Preparada

Filling

  • 4 lbs. of Chicken Breast Bone In
  • 2 Cloves of Garlic
  • ½ White Onion (cut into quarters)
  • Water to cover

Sauce

  • 1 lb Tomatillo (Green tomatoes, husk removed)
  • 6 Serranos or Jalapenos
  • Depending on how spicy you want them (Serranos are more spicy than jalapeños)
  • 2 cloves of garlic peeled
  • Salt to taste
  • Corn Husk
  • 2- 8 oz. Bags of “El Guapo” Corn Husk

Preparation:

Preparing the Corn Husk

  1. Remove the Corn Husk from their package and place the husk to soak in a warm water bath until they soften (about 40 minutes). This could be done in a large pot or in your kitchen sink.
  2. This step will help to soften the husks and easily be pliable while wrapping the corn dough.

Cooking the Chicken

  1. Place the Chicken, onion and garlic in a cooking pot. Cover with water and over medium heat until meat is tender.
  2. Cool and shred the Chicken. Mix the
  3. Shredded chicken with the sauce and place aside.

Making the Sauce

  1. Place the green tomatoes, peppers and garlic in a pot with water. Until they are cooked to tender.
  2. Place the tomatoes, peppers and garlic in the blender and puree until smooth.
  3. Season with salt to your taste.
  4. Mix the Shredded chicken with the sauce and place aside.

Assembling the Tamales

  1. Spread the Northgate™ Masa Preparada out over the corn husks to 1/4 to 1/2 inch thickness.
  2. Place a tablespoon of the meat filling into the center. Fold in the sides of the husks.

Cooking the Tamales

  1. Using a Gonzalez® 24 quart tamale steamer, pour enough water to just below the rack height. Boil.
  2. Place a few leaves onto the rack, and stand the tamales inside the pot, leaning against the sides all around.
  3. Cover and simmer gently, steaming the tamales for about an hour. The tamales are ready when the husks lift easily off of the tamales. Enjoy!
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