So I had a bunch of tomatillos from our CSA and when I searched Authentic Mexican for a salsa verde recipe, I found a great recipe for pulled chicken tamales with salsa verde. So, that’s what was for dinner.
Week: 39 of 52
Cookbook: Authentic Mexican, Rick Bayless
I might have done this on a weekend had I realized just how involved tamales making is, but apparently I’m not that smart!
Step 1: Soak the dried cornhusks.
Step 2: Poach and shred the chicken.
Step 3: Make masa mixture. Add water to ground grits, then mix in masa harina. (This is the substitute method, in place of fresh masa.)
Step 4: Make salsa verde. Blend tomatillos and chilies with onion, garlic, & cilantro. Then simmer with broth and season salt.
Step 5: Actually make the freakin’ tamales!
Mix the masa with lard (or in this case, a mixture of butter, shortening, and reserved bacon fat) and chicken broth (fresh from poaching the chicken). Add baking powder and season with salt.
Mix chicken with salsa.
In cornhusks, place a couple tablespoons of the masa and some of the chicken. Wrap and seal.
Steam the tamales open end up in a cornhusk lined steamer for 60 – 90 minutes.
Unwrap & eat!
I served the tamales with a grilled corn salad and a little extra salsa verde. And they were good! I was surprised at the amount of flavor in the filling, but I suppose the various layers of flavor added throughout the process really worked.
- Dried herbs
- Quick-cooking grits
- Masa harina
- Baking powder
- Chili peppers
- Chicken broth
- Lard (or something comparable)