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Green Salsa Chicken Tamales with Cheese
Recipes
Green Salsa Chicken Tamales with Cheese
24 servings
2 hours, 30 minutes total (Active 60 minutes)

Ingredients

For filling
  • 1 lb tomatillos
  • Nonstick aluminum foil
  • 3 medium poblano peppers
  • 3 medium serrano peppers
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 2 cups low-sodium chicken broth (or stock)
  • 1 Deli oven-roasted chicken
  • 1 bunch fresh cilantro
For tamales
  • 24 (11- x 12-inch) banana leaves (or corn husks)
  • 1 ½ cups shredded Monterey Jack cheese
  • Tamale Dough

Steps

    1. Prepare filling. Preheat broiler. Remove husks from tomatillos and rinse. Line baking sheet with foil. Place poblano peppers on baking sheet; broil 12–15 minutes, turning halfway through cook time, until skins char and blister. Place in medium bowl and cover; let steam 15 minutes. Place tomatillos on same baking sheet. Broil 5–6 minutes, turning halfway through cook time, until blackened in spots. Transfer tomatillos and any juice to food processor (or blender).
    2. Add serrano peppers (remove seeds and membranes, if desired) and garlic to food processor. Remove poblano skins, stems, and seeds. Add poblanos to food processor and process until smooth.
    3. Preheat oil in medium saucepan on medium-high 1 minute. Add tomatillo mixture and bring to a boil. Cook and stir 5 minutes. Add sugar and chicken broth. Reduce heat to medium-low; simmer 8–10 minutes, stirring occasionally, until mixture is reduced by one-half.
    4. Meanwhile, shred chicken (about 4 cups) and chop cilantro. Add chicken and cilantro to pan and stir to combine. Remove from heat and let stand to cool.
    5. Prepare tamales. Reduce oven temperature to 350°F. Wash and dry banana leaves, being careful not to tear them; cut away any stems. Place leaves directly on oven racks; let roast 3–4 minutes, or until soft and shiny. Remove from oven with tongs.
    6. Place 1 leaf flat on work surface. Spread 2 rounded tablespoons masa dough in center to make 5- x 4-inch rectangle in middle of leaf. Sprinkle 1 tablespoon cheese on masa, then top with 1 heaping tablespoon chicken mixture. Bring up sides of leaf and fold. Bring ends up and enclose like an envelope. Tie with kitchen twine. Repeat with remaining ingredients.
    7. Place a steamer insert in large saucepan; add water to come 2 inches below bottom of steamer. Cover and bring water to a boil. Stack the tamales upright in steamer basket; cook 60–90 minutes until masa separates easily from leaves and filling is 165°F. Unwrap leaves from masa and filling. Serve.
    Note: Corn husks are the most commonly used tamale wrapping material. Other materials used are banana leaves, corn leaves, Swiss chard, or even nonstick aluminum foil.

Amount per 1⁄24 recipe serving: Calories 220, Total Fat 15g, Sat Fat 5g, Trans Fat 0g, Chol 30mg, Sodium 310mg, Total Carb 14g, Fiber 1g, Sugars 2g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%