Tamales Verdes De Pollo

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 4 -6 serrano chilies
• 1 lb tomatillo, husks removed and coarsely chopped
• 1 garlic clove
• 1/2 cup chicken stock
• 1/2 cup fresh cilantro
• 1 tablespoon oil
• 1/4 cup onion, chopped
• 2 cups cooked chicken, shredded
• dried corn husk, soaked in warm water until pliable
• 4 cups prepared masa harina

Recipe

• 1 cook chilies in a saucepan of boiling water for 4 minutes.
• 2 add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
• 3 add garlic and chicken stock to the blender; puree.
• 4 add the cilantro and process briefly.
• 5 heat the oil; add onion and sauté until transparent.
• 6 add the tomatillo puree to the onions and cook over high heat for 5 minutes.
• 7 add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
• 8 add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
• 9 spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
• 10 place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
• 11 roll the husk up length wise; fold up the bottom.
• 12 set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
• 13 as soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
• 14 to freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.