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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
spoonacular Score:25%

Spoonacular Score: 25%

 

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.

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. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Buena Vista Chateau Buena Vista Pinot Noir

Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish. 

» 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  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
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  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
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: $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

Nutritional Information

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

Fat
5g
9%

  Saturated Fat
1g
11%

Carbohydrates
12g
4%

  Sugar
0.91g
1%

Cholesterol
14mg
5%

Sodium
277mg
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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