Salsa Verde Tamales
Introduction
Salsa Verde Tamales, a quintessential Mexican dish, have a long and rich history in Mexican cuisine. Originating from the ancient civilizations of Mesoamerica, tamales have been a traditional staple for thousands of years. These delicious parcels of corn masa filled with vibrant salsa verde and tender meat are often enjoyed during festive occasions and family gatherings in Mexico and beyond.
Ingredients
To make authentic Salsa Verde Tamales, you will need the following ingredients:
- Masa harina (corn flour for tamales)
- Corn husks (soaked and cleaned)
- Salsa verde (store-bought or homemade)
- Chicken (cooked and shredded)
- Lard or vegetable shortening
- Baking powder
- Chicken broth
- Salt (to taste)
- Garlic (minced)
Preparation
Step 1: Preparing the Masa
The first step in making Salsa Verde Tamales is preparing the masa harina. In a large mixing bowl, combine 4 cups of masa harina, 1 teaspoon of baking powder, and 1 tablespoon of salt. Mix the dry ingredients thoroughly. Add in 1 1/3 cups of lard or vegetable shortening, then use your hands or a mixer to combine until the mixture resembles wet sand.
Step 2: Adding Moisture
Slowly add 2 cups of chicken broth to the masa mixture while continuing to stir until the dough reaches a consistency that is smooth and slightly sticky. The masa should be moist enough to spread easily on the surfaces of the corn husks but firm enough to hold its shape.
Step 3: Preparing the Filling
For the filling, you will need 1-2 cups of salsa verde and about 3 cups of shredded chicken. In a medium bowl, mix the shredded chicken with the salsa verde and a teaspoon of minced garlic. Mix well and set aside.
Step 4: Assembling the Tamales
To assemble the tamales, take a cleaned corn husk and pat it dry. Spread a thin layer of masa across the wide end of the husk, ensuring it's about 1/4 inch thick. Add about 2 tablespoons of the chicken and salsa verde filling in the center. Fold the sides of the husk towards the center, then fold the bottom up. Finally, tie the tamale to keep it secure.
Cooking Process
Step 1: Steaming the Tamales
Place the filled tamales upright in a large steamer. Make sure the open ends are facing upward and pack them snugly. Fill the steamer with water, but ensure that it does not touch the tamales. Steam for about 1.5 to 2 hours. Use a cooking timer to track the time.
Step 2: Checking for Doneness
After the steaming time is up, carefully remove one tamale to check for doneness. The masa should easily pull away from the corn husk. If the tamale sticks, allow them to steam for an additional 15-30 minutes and recheck. Use your cooking timer again to ensure perfect timing.
How to Enjoy
Salsa Verde Tamales are best enjoyed warm, right from the steamer. You can serve them alongside extra salsa verde for added flavor. These tamales make excellent lunch or dinner options and are often accompanied by rice, beans, or a fresh salad. They also pair well with a cool glass of horchata or a chilled beer.
Store any leftover tamales in the refrigerator, wrapped in corn husks and an airtight container, for up to a week. Reheat them by steaming for about 10 minutes or until thoroughly warmed.
Conclusion
Salsa Verde Tamales bring together the authentic flavors of salsa verde and rich chicken enveloped in soft, flavorful masa, an experience steeped in tradition. Preparing these tamales requires time and patience, but the outcome is a delicious dish that is rewarding to make and savor.