Filed under: Regional Cuisine | Tags: mexican recipes, southwestern recipes, Mexican, tacos, tostado, tortilla
chicken-tomatillo tamales
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
12 ounces cooked chicken, shredded
Put tomatillos into a saucepan, barely cover with water and bring to a boil. Reduce heat and simmer 5 minutes. Drain, reserving liquid.
In a blender or food processor fitted with the metal blade, process tomatillos, cilantro, salt, pepper and enough of the reserved liquid to make a fairly thick paste.
Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes. Stir in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary to maintain a fairly thick paste. Set aside.
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 bowl mix together Masa Harina?, salt, water and lard. Slowly stir in stock. Add baking powder and beat with a wooden spoon until bubbles appear and a teaspoonful dropped in a glass of cold water floats.
Drain corn husks and pat them dry. Place 2 husks overlapping in the palm of one hand and spoon on 1 tablespoon of sauce, 1 tablespoon of dough, a little cooked chicken and another spoonful of sauce. Wrap husks carefully to enclose filling, then fold tail towards top, leaving it loose to allow room for expansion. Place tamales in the top half of a steamer and cover with wax paper. Cover tightly and steam for 1 1/2 hours until dough is light and fluffy. Reheat any remaining sauce and serve separately.
Variation
Use beef broth in filling and substitute pork or beef instead of chicken.
If you want to make beautiful music, you must play the black and the white notes together. — Richard Milhous Nixon
