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Salsa Verde Chicken Tamales

 
One serving costs about $1.39

$1.39 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 lunch,main course,main dish,dinner Mexican
spoonacular Score:55%

Spoonacular Score: 55%

 

If you have approximately 45 minutes to spend in the kitchen, Salsa Verde Chicken Tamales might be a super dairy free recipe to try. For $1.39 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 48. One serving contains 457 calories, 28g of protein, and 27g of fat. This recipe is typical of Mexican cuisine. 8 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. It works well as a main course. Head to the store and pick up tomatillos, chicken broth, palm shortening, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so super. Instant Pot Salsa Verde Chicken Tamales, Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, and Chicken And Green Salsa Tamales are very similar to this recipe.

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Salsa Verde. 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. You could try Adelsheim Pinot Noir (half-bottle). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

Adelsheim Pinot Noir (half-bottle)

With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.

» Get this wine on Wine.com

Ingredients

Servings:
some
some roasted chicken
roasted chicken
4 lb
4 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 cup
4 cup water
water
some
some green salsa verde
green salsa verde
10
10  tomatillos
tomatillos
1
1  pablano chile
pablano chile
1
1  jalepeno chile
jalepeno chile
2
2  serano chiles
serano chiles
0.25
0.25  yellow onion
yellow onion
0.33
0.33  bunch of cilantro
bunch of cilantro
0.33
0.33  bunch of cilantro
bunch of cilantro
1 tsp
1 tsp sea salt
sea salt
some
some tamale dough
tamale dough
1 can
1 can canned i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
canned i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
6 cups
6 cups masa
masa
2 tsps
2 tsps sea salt
sea salt
6 Tbs
6 Tbs palm shortening
palm shortening
4 cups
4 cups chicken broth
chicken broth
1 cup
1 cup salsa verde
salsa verde
some roasted chicken
some
roasted chicken
4 lb chicken
4 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 cup water
4 cup
water
some green salsa verde
some
green salsa verde
10  tomatillos
10
tomatillos
1  pablano chile
1
pablano chile
1  jalepeno chile
1
jalepeno chile
2  serano chiles
2
serano chiles
0.25  yellow onion
0.25
yellow onion
0.33  bunch of cilantro
0.33
bunch of cilantro
0.33  bunch of cilantro
0.33
bunch of cilantro
1 tsp sea salt
1 tsp
sea salt
some tamale dough
some
tamale dough
1 can canned i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
1 can
canned i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
6 cups masa
6 cups
masa
2 tsps sea salt
2 tsps
sea salt
6 Tbs palm shortening
6 Tbs
palm shortening
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
bowl
bowl
roasting pan
roasting pan
dutch oven
dutch oven
blender
blender
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: $1.39
Ingredient
some roasted chicken
4 pounds chicken
10 cloves garlic
½ larges onion
some cumin
some sea salt
some olive oil
some green salsa verde
10 tomatillos
1 pablano chile
1 jalepeno chile
2 serano chiles
¼ yellow onion
⅓ bunch of cilantro
⅓ bunch of cilantro
1 teaspoon sea salt
some tamale dough
6 cups masa
2 teaspoons sea salt
6 Tbs palm shortening
4 cups chicken broth
1 cup salsa verde
Price
$20.36
$5.79
$0.67
$0.17
$3.17
$0.10
$8.01
$8.85
$1.50
$0.40
$0.40
$0.80
$0.06
$0.02
$0.02
$0.03
$9.77
$1.24
$0.05
$1.02
$3.02
$1.30
$66.75

Nutritional Information

Quickview
457 Calories
27g Protein
26g Total Fat
25g Carbs
8% Health Score
Limit These
Calories
457k
23%

Fat
26g
41%

  Saturated Fat
5g
34%

Carbohydrates
25g
8%

  Sugar
3g
4%

Cholesterol
77mg
26%

Sodium
848mg
37%

Get Enough Of These
Protein
27g
56%

Vitamin B3
9mg
46%

Selenium
30µg
43%

Vitamin B6
0.52mg
26%

Phosphorus
246mg
25%

Vitamin E
2mg
16%

Iron
2mg
16%

Vitamin B2
0.25mg
15%

Vitamin B1
0.22mg
15%

Zinc
1mg
13%

Manganese
0.25mg
12%

Potassium
414mg
12%

Magnesium
44mg
11%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Vitamin C
8mg
10%

Folate
28µg
7%

Vitamin A
349IU
7%

Fiber
1g
7%

Copper
0.13mg
7%

Vitamin B12
0.31µg
5%

Calcium
47mg
5%

covered percent of daily need

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