Chicken Tamales with Tomatillo-Cilantro Salsa Recipe


  • 6 ounces dried corn husks (about 35; see Note)
  • 1 ½ pounds tomatillos, husked and halved
  • 1 Spanish onion, cut into 1-inch wedges
  • 3 garlic cloves, peeled
  • 2 serrano chiles, stemmed
  • 1 tablespoon vegetable oil
  • 1/3 cup fresh lime juice
  • + 5 more ingredients
    • ¼ cup packed cilantro leaves
    • Salt
    • Freshly ground pepper
    • One 4 ½- to 5-pound chicken, cut into 8 pieces
    • 6 cups

SOFTEN THE CORN HUSKS Bring a large pot of water to a boil. Add the corn husks, remove from the heat and let stand, turning the husks once or twice, until softened, about 2 hours. Drain the corn husks and shake off as much water as possible. MAKE THE FILLING Preheat the oven to 500°. In a mediu...

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