Green Chile Chicken Tamales Recipe

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Green Chile Chicken Tamales
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Ingredients
13
Count
Nutrition
298
Calories
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Ingredients:

Directions:

  1. For filling: Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  2. Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
  3. For dough: Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  4. Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
  5. Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298 Kcal (1248 kJ)
Calories from fat 169.86 Kcal
% Daily Value*
Total Fat 18.87g 29%
Cholesterol 31.99mg 11%
Sodium 317.15mg 13%
Potassium 151.24mg 3%
Total Carbs 18.69g 6%
Sugars 3.16g 13%
Dietary Fiber 2.97g 12%
Protein 9.14g 18%
Vitamin C 3.2mg 5%
Vitamin A 0.2mg 5%
Iron 1.5mg 8%
Calcium 49.7mg 5%
Amount Per 100 g
Calories 225.65 Kcal (945 kJ)
Calories from fat 128.62 Kcal
% Daily Value*
Total Fat 14.29g 29%
Cholesterol 24.22mg 11%
Sodium 240.15mg 13%
Potassium 114.52mg 3%
Total Carbs 14.15g 6%
Sugars 2.39g 13%
Dietary Fiber 2.25g 12%
Protein 6.92g 18%
Vitamin C 2.4mg 5%
Vitamin A 0.1mg 5%
Iron 1.1mg 8%
Calcium 37.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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