TAMALES DE SALSA VERDE RECIPES
CHICKEN TAMALES RECIPE WITH SALSA VERDE
This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming.
Provided by Eugenia Cárdenas
Categories Main Dish
Prep Time 45 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Soak the Corn Husks
- Prepare Chicken and Broth
- Make the Salsa
- Prepare the Filling
- Make the Masa
- Test the Masa
- Assemble Your Tamales
- Steam Your Tamales
- Serve and Eat Your Tamales!
Nutrition Facts : Calories 531 kcal, CarbohydrateContent 39 g, ProteinContent 13 g, FatContent 38 g, SaturatedFatContent 9 g, TransFatContent 5 g, CholesterolContent 24 mg, SodiumContent 2466 mg, FiberContent 5 g, SugarContent 5 g, UnsaturatedFatContent 26 g, ServingSize 1 serving
SALSA VERDE PORK RECIPE | ALLRECIPES
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories Mexican Recipes
Total Time 6 hours 15 minutes
Prep Time 5 minutes
Cook Time 6 hours 10 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, CarbohydrateContent 3.6 g, CholesterolContent 106.4 mg, FatContent 14.6 g, ProteinContent 38.5 g, SaturatedFatContent 4.7 g, SodiumContent 237.6 mg, SugarContent 1.8 g
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Ask 10 people for a recipe for a particular dish, and you’ll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family’s tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila said. “She used it almost as a timer.” The toppings — piled on as you would atop chili — skew cheffy, but they are entirely optional.
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Ask 10 people for a recipe for a particular dish, and you’ll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family’s tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila said. “She used it almost as a timer.” The toppings — piled on as you would atop chili — skew cheffy, but they are entirely optional.
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Reviews 4
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Tamales aren’t just fun to eat, they’re a great solo or group project for anyone who loves to cook. They make a great canvas for different kinds of fillings.
From delish.com
Total Time 1 hours 10 minutes
Category comfort food
Cuisine Mexican
From delish.com
Total Time 1 hours 10 minutes
Category comfort food
Cuisine Mexican
- Make the masa mixture: In a large bowl, add the masa harina. Dissolve the salt in the hot water and add to the masa harina. Mix well until there are no dry patches. Set aside for 20 to 30 minutes. (If you have access to a local Mexican market, you may be able to buy prepared masa, in which case you will need 2 pounds and can skip this step.) In a stand mixer fitted with a paddle attachment, beat the lard, shortening, and baking powder on medium speed. Beat until light and fluffy, about 3 minutes. Add the prepared masa mixture in several additions, breaking off golf-ball sized pieces, and adding them to the mixer while it is running. Once all of the masa has been incorporated, reduce the speed to medium low, and add the chicken or vegetable broth in a stream until fully incorporated. (The resulting batter should be like fluffy cake batter, not pourable pancake batter, so add slowly.) You may not need all of the broth. You want a spatula dragged through the batter to leave a divot that does not close back up on itself. Cover the mixing bowl with plastic wrap, and put in the refrigerator for at least 1 hour or up to 3 hours.' Return the bowl to the mixer and beat on medium high until it gets extra fluffy, about 2 minutes. Form the Tamales: Place a parchment square on the countertop (or put your corn husk with the pointy end towards you), and place about a golf-ball sized portion of dough in the center. (A 2-ounce cookie scoop works well here.) Spread the dough into a rectangle, leaving about 2 inches on the bottom, 1 inch on the sides, and about a half inch on the top. Place about a 1 tablespoon strip of your chosen filling down the middle of the masa, leaving a half inch on top and bottom. Pull the 2 sides of the parchment square together, allowing the dough to envelope the filling. Roll the doubled parchment around the tamale. Fold the bottom of the parchment up over the tamale, and pinch to keep it folded. You want the folded bottom to be secure, but not too tight as they will expand when cooked. Leave the top open. Fill a medium or large pot with 2 inches of water. Bring to a boil, then reduce heat to a simmer. Set up a steamer basket with the tamales stacked standing upright, with the open ends up. If you do not have enough tamales to completely fill your steamer basket, fill in the extra space with some balled-up aluminum foil. Steam for 1 hour. They should be fully cooked in about 60 to 75 minutes. Remove from parchment or husks and serve.
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From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine mexican
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