GREEN CHILE AND CHEESE TAMALE RECIPE RECIPES

Name: Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo) Recipe
Yield: Makes about 26
Ingredients: 1 (8-ounce) package dried corn husks; 1 pound tomatillos, husked, rinsed; 4 (3-inch-long) serrano chiles, stemmed, chopped; 4 large garlic cloves, chopped; 1 1/2 tablespoons olive oil; 2 cups low-salt chicken broth; 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken); 2/3 cup chopped fresh cilantro; 1 1/3 cups lard or solid vegetable shortening; 1 1/2 teaspoons salt (omit if masa mixture contains salt); 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder); 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water; 2 cups (about) low-salt chicken broth

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y ...

Green Chile Chicken Tamales (Tamales con Salsa Verde y ... image

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Provided by EPICURIOUS.COM

Yield Makes about 26

Number Of Ingredients 13

Ingredients

1 (8-ounce) package dried corn husks
1 pound tomatillos, husked, rinsed
4 (3-inch-long) serrano chiles, stemmed, chopped
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salt chicken broth
4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro
1 1/3 cups lard or solid vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
2 cups (about) low-salt chicken broth

Steps:

Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

TAMALE CASSEROLE RECIPE | ALLRECIPES

Tamale Casserole Recipe | Allrecipes image

Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!

Provided by Stinger

Categories Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 679.5 calories, CarbohydrateContent 47.8 g, CholesterolContent 93.2 mg, FatContent 42.2 g, FiberContent 8.3 g, ProteinContent 30.1 g, SaturatedFatContent 18.6 g, SodiumContent 1543.6 mg, SugarContent 4.3 g

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