Chicken Tamales with Tomatillo-Cilantro Sauce

Chicken Tamales with Tomatillo-Cilantro Sauce
Photo by Lucy Schaeffer

Ingredients

  • 3 jalapeños
  • ½ teaspoon salt
  • 1 clove garlic
  • 1 onion
  • Salt
  • ¾ cup fresh lard or solid vegetable shortening
  • 2 cloves garlic
  • + 16 more ingredients
    • 35 tablespoons chicken broth (reserved from poaching chicken)
    • 2 tablespoons water
    • 2 bay leaves
    • 1 teaspoon baking powder
    • 1 teaspoon dried oregano
    • 1 onion
    • 8 tomatillos
    • About 30 corn husks
    • 1 pound boneless
    • freshly ground black pepper
    • 2 teaspoons salt
    • 1 cup lightly packed fresh cilantro
    • 1 tablespoon olive oil
    • 2 ½ cups masa harina (cornmeal for tamales; Maseca brand is recommended)
    • Mexican crema, homemade or store-bought
    • 5 cups water

Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make s...

View full recipe at Epicurious

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