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Location: Texas, United States

Tuesday, December 23, 2014

Chicken Verde Tamales

From the San Antonio Express-News.
I added a little less salt, and made a double recipe.  I was having to spend all day making tamales, so I may as well have a bunch to freeze.

Chicken filling:

1 whole roasting chicken
1 diced white onion
10 diced celery stalks
1/4 cup extra virgin olive oil
poultry seasoning, to taste
salt, to taste

Verde sauce:

12 tomatillos
10 whole jalapenos, de-seeded and sliced into strips
4 Tbsp comino
2 Tbsp salt
1 Tbsp pepper

Falafel Garbanzo Masa:

2 cups garbanzo flour (I got mine at Indian grocery)
1 1/2 cups reserved chicken juices
3 tsp salt
1/2 tsp baking soda
2 tsp parsley flakes
1 tsp ground comino
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp onion powder
1 cup extra virgin olive oil
24 corn husks, soaked

Optional, for serving:

Any type of salsa verde (or make extra verde sauce)
sour cream

For chicken filling:
Heat oven to 350 degrees.  Bake chicken with vegetables in a cooking bag for 2 hours.  Drain juices and set aside for masa.  Cool veggies and chicken, debone, and shred.

For verde sauce:
Parboil tomatillos until skins start to peel.  Cool, peel, and blend until smooth.  Add jalapenos, cumin, salt, and pepper and pour over shredded chicken (I used fewer jalapenos and blended them with the tomatillos, and just put the whole strips in a few).

For Falafel Garbanzo Masa:
In a mixing bowl, add garbanzo flour, 1 1/2 cups chicken juices, salt, baking soda, parsley, comino, coriander, garlic powder, onion powder, and olive oil and mix until smooth.  (Mine seemed too thin, so I added more garbanzo flour.)

To assemble:
Spread masa on a cleaned and dried corn husk and add a large spoonful of the chicken verde filling.  Roll and wrap.  Steam 2 hours, adding more water to your pot after 1 hour.  Let sit and cool in pot for 15 minutes.



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