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Salsa Verde Chicken Tamales

 
One serving costs about $0.36

$0.36 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 dairy-free,dairy free Mexican
spoonacular Score:23%

Spoonacular Score: 23%

 

If you have around approximately 45 minutes to spend in the kitchen, Salsa Verde Chicken Tamales might be a great dairy free recipe to try. For 36 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 122 calories. This recipe serves 48. A mixture of pablano chile, jalepeno chile, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people really liked this Mexican dish. 8 people were glad they tried this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, Chicken And Green Salsa Tamales, and Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa for similar recipes.

Salsa Verde can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is White Oak Russian River Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.

White Oak Russian River Pinot Noir

A delicate Pinot Noir with cranberry, pomegranate and a slight dusty, floral note on the nose. Leads to a soft entry on the palette, followed by flavors of boysenberry, plum and leather, supported by subtle and well integrated oak. This wine lingers at the finish with velvety tannins.

» Get this wine on Wine.com

Ingredients

Servings:
some
some roasted chicken
roasted chicken
1.92 lb
1.92 lb chicken
chicken
10 cloves
10 cloves garlic
garlic
0.5 large
0.5 large onion
onion
some
some cumin
cumin
some
some sea salt
sea salt
some
some olive oil
olive oil
4 cups
4 cups water
water
some
some green salsa verde
green salsa verde
10
10  tomatillos
tomatillos
1
1  chile
chile
1
1  chile
chile
2
2  chiles
chiles
0.25
0.25  yellow onion
yellow onion
0.33
0.33  cilantro
cilantro
1 tsp
1 tsp sea salt
sea salt
some
some filo dough
filo dough
1 can
1 can canned masa flour
canned masa flour
6 cups
6 cups masa flour
masa flour
2 tsps
2 tsps sea salt
sea salt
6 Tbs
6 Tbs palm oil
palm oil
4 cups
4 cups chicken broth
chicken broth
1 cup
1 cup salsa verde
salsa verde
some roasted chicken
some
roasted chicken
1.92 lb chicken
1.92 lb
chicken
10 cloves garlic
10 cloves
garlic
0.5 large onion
0.5 large
onion
some cumin
some
cumin
some sea salt
some
sea salt
some olive oil
some
olive oil
4 cups water
4 cups
water
some green salsa verde
some
green salsa verde
10  tomatillos
10
tomatillos
1  chile
1
chile
1  chile
1
chile
2  chiles
2
chiles
0.25  yellow onion
0.25
yellow onion
0.33  cilantro
0.33
cilantro
1 tsp sea salt
1 tsp
sea salt
some filo dough
some
filo dough
1 can canned masa flour
1 can
canned masa flour
6 cups masa flour
6 cups
masa flour
2 tsps sea salt
2 tsps
sea salt
6 Tbs palm oil
6 Tbs
palm oil
4 cups chicken broth
4 cups
chicken broth
1 cup salsa verde
1 cup
salsa verde

Equipment

roasting pan
roasting pan
dutch oven
dutch oven
blender
blender
frying pan
frying pan
bowl
bowl
roasting pan
roasting pan
dutch oven
dutch oven
blender
blender
frying pan
frying pan
bowl
bowl


Instructions

Roasted Chicken 1. Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor. 2. Put garlic cloves under the skin of the chicken 3. Chop the onion and scatter around the bottom of the pan. Pour in water. Salsa Verde 1. Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off. Remove the stems. 2. Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft. 3. Remove the tomatillos and chiles from the water and place in a blender. Add all the remaining ingredients and blend until smooth. 4. It's as simple as that. A yummy salsa perfect for tamales, eating with chip or putting on top of whatever you're eating! Tamale Dough (Masa) Mix all together to make a soft, sticky dough. Salsa Verde Tamales Tamale Dough Shreded chicken 2 cups Salsa Verde 10 to 40 green olives 4 medium potatoes 1. Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable. 2. Add your shreded chicken to a skillet and cover with about two cups of salsa verde. 3. If you have large olives you will want to cut them in 1/2 or in 1/4. If they are small you might just want to leave them whole. I prefer to remove the pit but you don't have too, just watch out when you bit into the tamale. Place in small bowl and set aside. 4. Cut the potatoes into small, thick strips. You don't have to remove the peel. I used red potatoes because that is all I had. Normally I would use regular old potatoes. Place in a small bowl, cover with water to previent them from turning brown and set aside. 5. Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now. Remove the soaked corn husks from the pot. 6. Pick out the husk you want to use. Normally one big one is enough. If the are small you may have to use two, overlapping a bit. 7. Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides. 8. Now place a small amount of chicken in the middle of the dough. I can't remember the exact amount I used. 9. Place a potatoe sclice in the middle of the chicken and an olive at the end. 10. Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don't. 11. In a large pot pour in a about two cups of water. Place as many tamales that will fit in the pot, open end facing up. Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes. 12. Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.36
Ingredient
some roasted chicken
4 pounds chicken
10 cloves garlic
½ larges onion
some cumin
some olive oil
some green salsa verde
10 tomatillos
1 chile
1 chile
2 chiles
¼ yellow onion
⅓ cilantro
1 teaspoon sea salt
some filo dough
6 cups masa flour
2 teaspoons sea salt
6 Tbs palm oil
4 cups chicken broth
1 cup salsa verde
Price
$0.42
$5.79
$0.67
$0.17
$0.07
$0.17
$0.18
$1.50
$0.40
$0.40
$0.80
$0.06
$0.02
$0.03
$0.20
$1.22
$0.05
$1.02
$3.02
$1.30
$17.49

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Palm oil is bad news for the environment. Please choose a more sustainable cooking oil, such as coconut oil.

Disclaimer

Nutritional Information

Quickview
121 Calories
5g Protein
5g Total Fat
12g Carbs
2% Health Score
Limit These
Calories
121
6%

Fat
5g
9%

  Saturated Fat
1g
11%

Carbohydrates
12g
4%

  Sugar
0.91g
1%

Cholesterol
14mg
5%

Sodium
278mg
12%

Get Enough Of These
Protein
5g
11%

Vitamin B1
0.23mg
16%

Vitamin B3
3mg
15%

Vitamin C
8mg
10%

Vitamin B2
0.15mg
9%

Vitamin B6
0.17mg
9%

Folate
33µg
8%

Iron
1mg
8%

Selenium
5µg
8%

Phosphorus
69mg
7%

Manganese
0.11mg
6%

Magnesium
20mg
5%

Fiber
1g
5%

Potassium
139mg
4%

Zinc
0.58mg
4%

Copper
0.06mg
3%

Vitamin E
0.42mg
3%

Vitamin A
135IU
3%

Calcium
26mg
3%

Vitamin B5
0.24mg
2%

Vitamin K
1µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need

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