How to make Green Salsa Chicken Tamales Recipe

Description. Here I have for you my version of How I make these Green Salsa Chicken Tamales. I go step by step with you to try and give you an easy understanding of the process. This is a very traditional meal in our family. This Tamale recipe is not an exact recipe.
Pork Tamales Recipe; youtu.be/bvoR4DpLK10

#howtomakegreensalsachickentamales #howtomakeporktamales #virtualkitchenwithlaura

Tamale Dough spreader amzn.to/2rJ9TtD
Offset spatula amzn.to/34CL15a
Steamer pot amzn.to/2sAjW4B
Ojas/Corn Husk leaves amzn.to/2OXOBjO
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Chicken Green Tomatillo Tamales
Chicken
4 lbs. boneless, skinless Chicken thighs
1 large carrot chopped
½ onion cubed
2 celery stalks chopped
4 garlic cloves
1 tablespoon salt
2 litters water/or just to cover chicken
Add all ingredients to a large stock pot. Cover with water. Bring to a boil for 1 ½ hours. Remove from heat let cook for 30 minutes. Remove chicken from broth. Reserve broth. Discard all vegetables, they have done their job at this point.

Chili Guajillo Sauce
5 chili guajillo’s cleaned, seeded and deveined.
1 garlic clove
¼ onion
Water to cover chilies
Add all ingredients to a small stock pot. Bring to a boil for 10 minutes, let cool.

Tomatillo Tomatoes
3 lbs. of green tomatillo tomatoes peeled and washed.
½ onion chopped
3 garlic cloves
1 teaspoon salt
2 chili serrano, seeded
Water
Add all ingredients to a medium stock pot. Add water just about half way up on the tomatoes.
Bring to a boil for 20 minutes. Let cool.

Masa
2 lbs. Maseca 6 cups
1 tablespoon salt
1 tablespoon chicken bouillon
1 teaspoon baking powder
1/2 cup chili Colorado (red sauce) (recipe follows)
2 lbs. or 3 cups (melted) pork Manteca (pork lard or vegetable lard
5 cups pork broth or chicken broth or water
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PO Box 701131
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