Tamales with Chicken and Salsa Verde

* Exported from MasterCook II *

Tamales with Chicken and Salsa Verde

Recipe By : Tvfn - Taste - Show # 4906
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Taste
Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE TAMALE:
1/2 package (8oz) dried corn husks
4 ounces (1/2 cup) lard
1 pound (2 cups) fresh masa
2/3 cup poulty broth
1 teaspoon baking powder
1/2 teaspoon salt
FOR THE SALSA VERDE:
1 pound tomatillos
3 Serrano chiles
salt
1 tablespoon lard
6 sprigs fresh coriander -- roughly chopped
1 small onion -- chopped
1 large clove of garlic -- chopped
3 tomatillos -- chopped
1/4 cup cilantro -- chopped
1 1/3 cups chicken -- shredded

PREPARE CORNHUSKS:
Simmer the shusks in water to cover for 10 minutes, weighting them with a
place to keep them submerged. Let them stand for a couple of hours until
husks are pliable.

TO MAKE THE DOUGH:
Beat the lard in a mixer until very light, for about a minute. Add 1/2
pound (1 cup) fresh masa to lard. Beat until well blended. continue
beating, adding alternately the remaining 1/2 pound masa and the poulty
broth, adding only enough broth to give consistency of medium thick cake
batter. Then sprinkle in the baking power and salt. Beat 1 minute more.

TO MAKE THE SALSA:
Husk and wash the tomatillos. Put the tomatillos and 3 Serrano chiles and
some salt in a pot of water and boil them until tender, about 10-15
minutes. The drain them and put them in the bowl of a food processor.
Add the coriander, onion, and garlic. Process until smooth.
Heat 1 tablespoon lard in a medium large skillet over medium high heat.
When the lard is hot enough to make a drop of the tormatillo puree sizzle,
pour it all in at once. Stir the sauce constantly for 45 minutes until it
gets darker and thicker...thick enough to coat a spoon. Add the chopped
tormatillos and cilantro. Season with salt.

Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.

TO FORM THE TAMALES:
Remove husks from water when they have softened. Pat husks dry. Tear
extra shusks into 1/4 inch wide, 7 inch long strips one for each tamale.

Take one that is at least 6 inches across on wider end 6-7 inches long.
Lay out this cornhusk with tapering end toward you. Spread a couple of
tablespoons of dough mixture into a square, leaving at least a 1 1/2 inch
border on side toward you and 3/4 inch boder along other sides. Pick up
two long sides of cornhusk and bring them together, overlapping one over
the other. Fold up the bottom section of husk tightly right up to the
filling line. Leave top open. Secure it in place by loosely tying one of
strips of husk around tamale. Repeat with remaining husks and dough
mixture.

Stand tamales on the folded bottom in prepared steamer, being sure they
are not packed too closely in steamer they need to expand. Cover with
layer of leftover husks. Cover with led and steam for 1 hour. Chick
carefully that all the water doesn't boil away, adding boiling water when
necessary.

Serve with additional salsa on the side.

Yield: 4-6 servings


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Suggested Wine: Mexican beer