Tamales Verdes De Pollo Recipe
two house-made nixtamal organic corn tamales filled with tinga de pollo made with Mary's free range chicken, topped with tomatillo salsa, crema, queso fresco, pepitas, pea shoots, with epazote black beans
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Ingredients
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Tamales
Tinga de Pollo
Tomatillo Salsa
Toppings
Epazote Black Beans
Method
Tamales
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until pliable.
- 2
Make the Masa Dough
In a large bowl, combine the nixtamal organic corn masa, baking powder, and salt. In a separate bowl, cream the vegetable shortening until fluffy. Gradually add the masa mixture and water (or chicken broth) until a smooth dough forms.
- 3
Fill the Tamales
Take a soaked corn husk, spread about 1/4 cup of masa dough on the center, add 2 tablespoons of tinga de pollo, fold the sides of the husk over the filling, and then fold the bottom of the husk up to secure the tamale. Repeat with remaining husks and filling.
Tinga de Pollo
- 4
Cook the Chicken
In a skillet, heat olive oil over medium heat. Add sliced onion and minced garlic, sauté until soft. Add shredded chicken, chopped chipotle peppers, and tomato sauce. Season with salt and pepper, and cook for about 10 minutes until heated through.
Tomatillo Salsa
- 5
Epazote Black Beans
- 6
Prepare the Black Beans
In a saucepan, combine cooked black beans, chopped epazote, and salt. Heat over low until warmed through, about 5 minutes.
Cooking the Tamales
- 7
Steam the Tamales
Place tamales upright in a steamer basket, cover with a damp cloth, and steam for about 1 to 1.5 hours until the masa easily pulls away from the husk.
