Roasted Chicken and Salsa Verde Tamales
Tis the season for tamales, Tama la la la la, la la la la.
I haven’t seen the movie yet, but I know the heart of the story is about family and a young boy named Miguel who feels a deep connection to his great grandmother, Mama Coco. Many friends who attended the movie premier suggested to pack plenty of tissues for this tear-jerker.
Talk about a dream come true! I was able to share a recipe for delicious and stress-free tamales, talk about the upcoming Coco movie, and reminisce about my grandma.
You can watch the tamal-making video here.
In the Facebook video we also share some exciting news. Herdez is giving you a chance to win a culinary adventure to Mexico for two with all expenses paid by entering their sweepstakes. Be sure to head over to herdeztraditions.com/disneypixarcoco to find out the details!
This is the perfect stress-free rotisserie chicken and salsa verde tamales to prepare during the holidays. With Thanksgiving around the corner these tamales can also be made with leftover shredded turkey.
Packaged like a small gift waiting to be unwrapped, tamales are one of Mexico’s most popular party foods. There are many steps involved in tamal making but the process is actually easy. Host a tamalada (tamal-making party) and gather a few friends to help with the assembling.
And don’t miss Coco, in theaters November 22nd!
Roasted Chicken and Salsa Verde Tamales
- 1 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 garlic cloves, chopped
- 2 pounds shredded store-bought roasted chicken
- 3 cups homemade salsa verde or Herdez Salsa Verde
- 40 dried corn husks
- 3 chicken flavor bouillon cubes
- 2 cups hot water
- 2/3 cups lard or vegetable shortening
- 2 cups instant corn masa mix for tamales
- 1 teaspoon baking powder
- Heat oil in large skillet over medium heat. Add onions and cook, stirring, until translucent, about 2 minutes. Add garlic and stir for an additional minute.
- Add shredded chicken and salsa verde. Bring to a boil, reduce heat, and simmer over medium-low heat for 5 to 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside to cool.
PREPARE OJAS (CORN HUSKS):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
- Dissolve bouillon in a bowl of hot water and set aside. In a stand mixer whip the lard till fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add masa and baking powder and mix. Slowly add broth and mix until combined.
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
FILL CORN HUSKS:
- Spoon 1½ tablespoons of chicken filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 to 2 1/2 hours. Refill steamer periodically with water so tamales do not burn. Keep lid on tightly. To test if done, place one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
- Place a penny at the bottom of the pot, when you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.
- Warm some Herdez Salsa Verde in a small saucepan to drizzle over tamales. Or drizzle tamales with Herdez Guacamole Salsa.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography: Jenna Sparks
This post is in partnership with Herdez. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.