Green Sauce Chicken Tamales
- 8 lbs. of Northgate® Masa Preparada
- 4 lbs. of Chicken Breast Bone In
- 2 Cloves of Garlic
- ½ White Onion (cut into quarters)
- Water to cover
- 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
Preparing the Corn Husk
- 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.
- This step will help to soften the husks and easily be pliable while wrapping the corn dough.
Cooking the Chicken
- Place the Chicken, onion and garlic in a cooking pot. Cover with water and over medium heat until meat is tender.
- Cool and shred the Chicken. Mix the
- Shredded chicken with the sauce and place aside.
Making the Sauce
- Place the green tomatoes, peppers and garlic in a pot with water. Until they are cooked to tender.
- Place the tomatoes, peppers and garlic in the blender and puree until smooth.
- Season with salt to your taste.
- Mix the Shredded chicken with the sauce and place aside.
Assembling the Tamales
- Spread the Northgate™ Masa Preparada out over the corn husks to 1/4 to 1/2 inch thickness.
- Place a tablespoon of the meat filling into the center. Fold in the sides of the husks.
Cooking the Tamales
- Using a Gonzalez® 24 quart tamale steamer, pour enough water to just below the rack height. Boil.
- Place a few leaves onto the rack, and stand the tamales inside the pot, leaning against the sides all around.
- 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!