🌶️ Welcome to "Red or Green?" - your hub for delicious New Mexican flavors and creative recipes! Today, let's dive into a time-saving holiday treat: Green Chile Chicken Tamales. 🌶️✨
This tamale recipe is a holiday essential, made quicker without sacrificing taste. I've introduced a new green chile caribe, blending crushed green chile with pre-cooked chicken for a hassle-free cooking experience.
Spend more time with loved ones and less in the kitchen with this simple dish. It's spicy, flavorful, and embodies the essence of New Mexico. Add some excitement to your festive gatherings with this tasty twist on a classic tradition!
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🔸 Ingredients:
Approximately 24 corn husks
1 tbsp vinegar
1 gallon of water to soak the husks
Filling:
1 ½ cup of boiling hot water
1 cup of dried green chile caribe
3 cups shredded cooked chicken (I used a rotisserie chicken)
2 cloves of garlic
2 serrano peppers, fresh or roasted
1 tsp salt
1 ½ cups of filtered water
Masa:
3 cups maseca corn flour
¾ tsp baking powder
¾ - 1 cup olive oil
1 - 1 ½ cup chicken broth, warm
1 tsp salt
🔸 Instructions:
Add 1 cup boiling water to 1 cup of dried green chile and let it soak for at least 20 minutes. After 20 minutes, add to the blender along with 1 ½ cups of filtered water, 2 cloves of garlic peeled and chopped, and 2 chopped serrano peppers. Blend until very smooth. Then run chile through a sieve to remove any seeds and skins that did not break down. Now add the chile directly to the 3 cups of shredded chicken and mix until the chile is completely incorporated.
In a large bowl, stir together 3 cups maseca corn flour or masa harina, ¾ tsp of baking powder and 1 tsp salt with a whisk, until combined. Gradually add ¾ - 1 cup of olive oil to the flour and begin to incorporate with the whisk. You will eventually use your hands to incorporate it into the flour. The flour should be crumbly.
Heat 1 - 1 ½ cup chicken broth slightly in the microwave. Gradually add broth to the masa until completely combined. It will be a thick, but smooth, paste when you are done.
While preparing the masa, soak corn husks in hot water with 1 tbsp of vinegar. You can use the husks directly from the water. Keep it close by, as you will add more husks as you go along.
To assemble each tamale, spread 2 tablespoons of the masa mixture onto the center of the corn husk (each husk should be approximately 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Rotate the husk in your hand so that it completely covers the husk, with the exception of a couple of inches at the top.
Place about 3 tablespoons of chile meat at the right, or left of the husk, and fold in sides of husk then fold up the narrow bottom. I happen to like my tamales thick, but add as much as you see fit. Place on a plate or pan to gather before steaming.
Place a glass cup in the center of a steamer basket, and lean the tamales in the basket, open side up in a circular formation.
Add water to the steamer just below the basket.
Bring water to boil and reduce heat to low.
Cover and steam for 45 minutes to an hour, adding water if necessary.
T
o freeze these for future cooking, leave them in the husks and place them in freezer bags, after cooking. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for one or two minutes or re-steam them just until hot. Enjoy!!
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