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16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
05/01/2008
I love being able to see a video where they demo the recipe. It's always fun to see Martha interacting with her guests!
Back to Chicken and Green Salsa Tamales
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
2013_tamales.jpg
Ingredients
Ingredient Checklist
15 large dried corn husks, plus more for cooking
1 cup lard, unsalted butter, or shortening
2 teaspoons coarse salt
3 cups store-bought masa harina
1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
3 medium tomatillos, papery skins removed
2 to 3 jalapenos, stems removed
1 clove garlic
2 tablespoons cilantro
1/2 small onion
1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
1 tablespoon canola oil
2 cups shredded, cooked chicken
1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
Mozzarella cheese, cut into 12 2-by-1/2-inch strips
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
2013_tamales.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
2013_tamales.jpg
2013_tamales.jpg
Ingredients
Ingredients
- 15 large dried corn husks, plus more for cooking
- 1 cup lard, unsalted butter, or shortening
- 2 teaspoons coarse salt
- 3 cups store-bought masa harina
- 1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
- 3 medium tomatillos, papery skins removed
- 2 to 3 jalapenos, stems removed
- 1 clove garlic
- 2 tablespoons cilantro
- 1/2 small onion
- 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
- 1 tablespoon canola oil
- 2 cups shredded, cooked chicken
- 1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
- Mozzarella cheese, cut into 12 2-by-1/2-inch strips
Directions
Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside.
In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour.
Bring a medium pot filled with water to a boil. Add the tomatillos and jalapenos and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed.
Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes.
Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside.
Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling.
Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
05/01/2008
I love being able to see a video where they demo the recipe. It's always fun to see Martha interacting with her guests!
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
6
3 star values:
6
2 star values:
0
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 6
- 3 star values:
- 6
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
05/01/2008
I love being able to see a video where they demo the recipe. It's always fun to see Martha interacting with her guests!
Martha Stewart Member
Rating: Unrated
05/01/2008
I love being able to see a video where they demo the recipe. It's always fun to see Martha interacting with her guests!
Rating: Unrated
All Reviews for Chicken and Green Salsa Tamales
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chicken and Green Salsa Tamales
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
