Tamales Verdes de Pollo www.tiktok.com 135 mins Pick the duration units Minutes Hours Serves 30 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Blend 8 garlic cloves in 1 cup of water. 2. In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt. 3. Mix, cover and cook for about an hour. 4. Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes. 5. Add the tomatillos, serrano peppers and jalapeño into the blender. 6. Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos. 7. Blend. 8. Remove the chicken from the pot and let it cool off before shredding. 9. In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute. 10. Add the chicken and some black pepper. Mix and fry for about a minute. 11. Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon. 12. Let it simmer for about 3 minutes, turn off the heat and set it to the side. 13. To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes. 14. Add 2 teaspoons of salt and 5 teaspoons of baking powder. 15. Mix for about a minute, then decrease the speed to the lowest setting. 16. Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water. 17. Once all the ingredients are in, increase the speed to medium and mix for 15 minutes. 18. Grab a small piece of masa, add it into a cup of water and check if it floats. 19. Cover and let it rest for 15 minutes. 20. Pat the corn husks dry with a paper towel and add your masa on the soft side. 21. Add some masa, add some of the filling and fold. 22. Add some boiling water into the pot just below the steamer and add a layer of husk. 23. Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours. 1. Blend 8 garlic cloves in 1 cup of water. 2. In a pot set to medium heat with 6 quarts of boiling water add the mixture and 6 lb of chicken, 1 whole onion, 1 garlic head, 2 bay leaves, 1 teaspoon of black pepper, and 1 tablespoon of salt. 3. Mix, cover and cook for about an hour. 4. Meanwhile, in a pot set to medium heat with some boiling water add 12 tomatillos, 2 serrano peppers, and 1 jalapeño. Boil for about 5 minutes. 5. Add the tomatillos, serrano peppers and jalapeño into the blender. 6. Add 3 roasted Anaheim peppers, 2 roasted poblano peppers, some cilantro, 3 garlic cloves, half of a small white onion, half a teaspoon of oregano, half a teaspoon of black pepper, half a teaspoon of cumin, 1 tablespoon of chicken bouillon, and 1 cup of the water from where we boiled the tomatillos. 7. Blend. 8. Remove the chicken from the pot and let it cool off before shredding. 9. In a pan set to medium heat, add some oil and fry half of a small white onion for about a minute. 10. Add the chicken and some black pepper. Mix and fry for about a minute. 11. Add the salsa, mix and check for more chicken bouillon. Add about another tablespoon. 12. Let it simmer for about 3 minutes, turn off the heat and set it to the side. 13. To the stand mixer add 1 and 1/2 cups of lard and beat it at medium speed for 5 minutes. 14. Add 2 teaspoons of salt and 5 teaspoons of baking powder. 15. Mix for about a minute, then decrease the speed to the lowest setting. 16. Start adding the masa, 1 cup of masa and 1 cup of broth, until you run out of broth, then start adding warm water. 17. Once all the ingredients are in, increase the speed to medium and mix for 15 minutes. 18. Grab a small piece of masa, add it into a cup of water and check if it floats. 19. Cover and let it rest for 15 minutes. 20. Pat the corn husks dry with a paper towel and add your masa on the soft side. 21. Add some masa, add some of the filling and fold. 22. Add some boiling water into the pot just below the steamer and add a layer of husk. 23. Add the tamales standing up, add another layer of husk and a wet rag, cover and cook for about 2 hours. Add Direction Ingredients 8 cloves garlic cloves 1 cup water 6 lb chicken 1 whole whole onion 1 head garlic head 2 leaves bay leaves 1 tsp whole black pepper 1 tbsp salt 0.5 onion white onion 0.5 tsp black pepper 1 tbsp chicken bouillon 12 tomatillos tomatillos 2 serrano peppers serrano peppers 1 jalapeño jalapeño 3 Anaheim peppers Anaheim peppers 2 poblano peppers poblano peppers 0.5 cup cilantro 3 cloves garlic cloves 0.5 onion white onion 0.5 tsp oregano 0.5 tsp black pepper 0.5 tsp cumin 1 tbsp chicken bouillon 1 cup water from tomatillos 1.5 cups lard 2 tsp salt 5 tsp baking powder 6 cups masa Maseca 4 cups chicken broth 2 cups water 30 corn husks - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment blender pot stove bowl tongs pan stand mixer paper towel steamer wet rag Add equipment Tips Make sure all your liquids are warm If your masa is well hydrated, it should float. If not, add a little bit more water Let it simmer for about 3 minutes Add another layer of husk and a wet rag Cook for about 2 hours Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
