Chicken and Vegetable Verde TamalesChicken and Vegetable Verde Tamales
Chicken and Vegetable Verde Tamales
Chicken and Vegetable Verde Tamales
Tamales are a time honored dish served in homes across Mexico and beyond for generations. For all celebrations including Dia de los Muertos (Day of the Dead), Christmas and family gatherings, the making of the tamales is just as much a tradition as eating them.
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Recipe - ShopRite Corporate
ChickenandVegetableVerdeTamales.jpg
Chicken and Vegetable Verde Tamales
Prep Time105 Minutes
Servings24
Cook Time90 Minutes
Ingredients
36 corn husk
3/4 cup pork lard or vegetable shortening
1 1/2 tsp salt, divided
1 tsp baking powder
2 tsp chile ancho powder
3 cups masa harina, dried corn flour
4 cups chicken broth, divided
2 tbs olive oil
1 cup white onion, diced
3 cloves garlic, minced
1 cup carrots, finely diced
1 cup russet potatoes, peeled and finely diced
1 cup frozen corn
1/2 tsp pepper
1/3 cup pickled jalapeño, minced
3 cups cooked, shredded chicken
1/3 cup vinegar from pickled jalapeño
2 (16 ounce) jars HERDEZ® Mild Salsa Verde
1 1/2 tsp cumin
2 tbs of cilantro
Directions

1. In large storage container, place corn husks. Add hot water to completely cover; weighing down with a heavy bowl.

 

2. In stand mixer, beat lard (or vegetable shortening) until smooth. Mix in salt and baking power. Gradually add masa harina and 3 cups chicken broth. Beat on low speed 5 minutes. Cover.

 

3. In a deep skillet, heat 2 tablespoons olive oil at medium. Add the onion, garlic, carrots, potatoes. and corn. Season with salt and pepper. Saute for about 6 minutes.

 

4. Mix in pickled jalapeño, chicken, vinegar from jalapeños, one jar of HERDEZ® Salsa Verde, chicken broth, cumin and cilantro. Bring up to a boil, reduce to a simmer. Taste for salt. Remove from heat and allow mixture to cool completely.

 

Assemble Tamales: 1. Shake off excess water from corn husk and transfer to a plate.

 

2.Lay corn husks flat and spread 4 tablespoons of prepared corn masa, starting in the center and spreading out masa into a 3×3 square, leaving a little gap on each side of the corn husk.

 

3.Next add 2 heaping tablespoons of chicken filling to the center, vertically. Fold in two sides as tightly as possible, then fold flap up. Transfer to stage container. Yield is 24 tamales.

 

4. In steamer pot, fill bottom with water and add steamer insert. Arrange filled tamales, open side up. Cover tamales with remaining corn husk. Cover pot with lid and heat on high.

 

5. When rapid steam appears, reduce heat to medium. Set timer for 45 minutes. Keep warm water ready to add.

 

6. After 45 minutes, carefully remove lid from pot and add about 1 cup of the reserved warm water into steamer pot. Cover with lid and continue steaming for another 45 minutes.

 

7. Remove pot from heat. Let tamales cool, allowing masa to set.

 

105 minutes
Prep Time
90 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
36 corn husk
Yellow Corn, 1 each
Yellow Corn, 1 each
$0.89
3/4 cup pork lard or vegetable shortening
Crisco All-Vegetable Shortening, 16 oz
Crisco All-Vegetable Shortening, 16 oz
$4.49$0.28/oz
1 1/2 tsp salt, divided
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
1 tsp baking powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz
$3.19$0.39/oz
2 tsp chile ancho powder
Not Available
3 cups masa harina, dried corn flour
MASECA Traditional Instant Corn Masa Flour 4 Lb
MASECA Traditional Instant Corn Masa Flour 4 Lb
$4.49$1.02/lb
4 cups chicken broth, divided
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
$3.99$0.12/fl oz
2 tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
1 cup white onion, diced
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
3 cloves garlic, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 cup carrots, finely diced
Organic Carrots, 1 Bunch, 1 each
Organic Carrots, 1 Bunch, 1 each
$2.19
1 cup russet potatoes, peeled and finely diced
Idaho Potatoes, 5 pound
Idaho Potatoes, 5 pound
$3.99$0.80/lb
1 cup frozen corn
Wholesome Pantry Organic Steam-in-Bag Cut Sweet Corn, 12 oz
Wholesome Pantry Organic Steam-in-Bag Cut Sweet Corn, 12 oz
$2.19$0.18/oz
1/2 tsp pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz
1/3 cup pickled jalapeño, minced
Mezzetta Medium Heat Sliced Tamed Jalapeño Peppers, 16 fl oz
Mezzetta Medium Heat Sliced Tamed Jalapeño Peppers, 16 fl oz
$2.66$0.17/fl oz
3 cups cooked, shredded chicken
Del Real Foods Lightly Seasoned Pulled Chicken with Broth, 12 oz
Del Real Foods Lightly Seasoned Pulled Chicken with Broth, 12 oz
$8.99$0.75/oz
1/3 cup vinegar from pickled jalapeño
Mezzetta Medium Heat Sliced Tamed Jalapeño Peppers, 16 fl oz
Mezzetta Medium Heat Sliced Tamed Jalapeño Peppers, 16 fl oz
$2.66$0.17/fl oz
2 (16 ounce) jars HERDEZ® Mild Salsa Verde
Late July Snacks Mild Verde Salsa, 15.5 oz
Late July Snacks Mild Verde Salsa, 15.5 oz
$6.19$0.40/oz
1 1/2 tsp cumin
McCormick Gourmet Organic Ground Cumin, 1.5 oz
McCormick Gourmet Organic Ground Cumin, 1.5 oz
$5.99$3.99/oz
2 tbs of cilantro
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.99

Directions

1. In large storage container, place corn husks. Add hot water to completely cover; weighing down with a heavy bowl.

 

2. In stand mixer, beat lard (or vegetable shortening) until smooth. Mix in salt and baking power. Gradually add masa harina and 3 cups chicken broth. Beat on low speed 5 minutes. Cover.

 

3. In a deep skillet, heat 2 tablespoons olive oil at medium. Add the onion, garlic, carrots, potatoes. and corn. Season with salt and pepper. Saute for about 6 minutes.

 

4. Mix in pickled jalapeño, chicken, vinegar from jalapeños, one jar of HERDEZ® Salsa Verde, chicken broth, cumin and cilantro. Bring up to a boil, reduce to a simmer. Taste for salt. Remove from heat and allow mixture to cool completely.

 

Assemble Tamales: 1. Shake off excess water from corn husk and transfer to a plate.

 

2.Lay corn husks flat and spread 4 tablespoons of prepared corn masa, starting in the center and spreading out masa into a 3×3 square, leaving a little gap on each side of the corn husk.

 

3.Next add 2 heaping tablespoons of chicken filling to the center, vertically. Fold in two sides as tightly as possible, then fold flap up. Transfer to stage container. Yield is 24 tamales.

 

4. In steamer pot, fill bottom with water and add steamer insert. Arrange filled tamales, open side up. Cover tamales with remaining corn husk. Cover pot with lid and heat on high.

 

5. When rapid steam appears, reduce heat to medium. Set timer for 45 minutes. Keep warm water ready to add.

 

6. After 45 minutes, carefully remove lid from pot and add about 1 cup of the reserved warm water into steamer pot. Cover with lid and continue steaming for another 45 minutes.

 

7. Remove pot from heat. Let tamales cool, allowing masa to set.