chicken-tomatillo tamales
30 dried corn husks, soaked in hot water Filling 1 pound tomatillos, peeled 12 cilantro sprigs Salt and pepper 1 tablespoon olive oil 1/2 onion, chopped
Ingredients
- 30dried corn husks, soaked in hot water
- 1poundtomatillos, peeled
- 12cilantro sprigs
- 1tablespoonolive oil
- 1/2onion, chopped
- 12ouncecooked chicken, shredded
- 3cupmasa harina®
- 11/2 cups warm water
Directions
- 1
Chicken-Tomatillo Tamales 30 dried corn husks, soaked in hot water Filling 1 pound tomatillos, peeled 12 cilantro sprigs Salt and pepper 1 t
- 2
Reduce heat and simmer 5 minutes
- 3
Drain, reserving liquid
- 4
In a blender or food processor fitted with the metal blade, process tomatillos, cilantro, salt, pepper and enough of the reserved liquid to
- 5
Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes
- 6
Stir in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary to maintain a fairly thick paste
- 7
Set aside
- 8
Dough 3 cups Masa Harina® Salt 1 1/2 cups warm water 1/2 cup lard, softened 1 1/4 cups warm chicken stock 2 teaspoons baking powder In a bow