These tamales are juicy and delicious with a healthy portion of saucy and seasoned chicken wrapped inside a traditional masa dough. Serve with a side of Mexican Rice and Charro beans, with a healthy dollop of our classic tomatillo cilantro sauce. Smart Recipes, Mexican Recipes, Chicken Recipes, Recipes Chicken Mexican Chicken Tamales With Tomatillo Cilantro Sauce Chicken Tamales With Tomatillo Cilantro Sauce Recipe | PT1H50M Serves 12 Ingredients: 1 Large Red Onion 4 Cloves Garlic 0.5 Teaspoons Salt 5 Cups Water 1 Pound Boneless & Skinless Chicken Breasts 2 Large Bay Leaves 1 Teaspoon Dried Oregano 30 Dry Corn Husks 3 Cups Tomatillo Cilantro Tamale Sauce 5.25 Cups Traditional Masa Dough 1 Cup Mexican Crema Combine 3 cups water, onion, garlic and 1/2 teaspoon salt in a large saucepan and bring to a boil. Stir in bay leaves, oregano and chicken breasts. Simmer the chicken for 35 minutes, and shred with two forks. Combine the tomatillo sauce and shredded chicken and simmer for 15 minutes. Set aside. Soak the corn husk in boiling water for 20 minutes and drain. Wrap softened husks in wet paper towels to avoid drying out. Spread 2 tablespoons of masa dough in the center of each corn husk leaving a 1 inch wide border on all sides. Add 2 tablespoons of the chicken filling in the center of the dough. Pick the two long sides of the husk and seal them together. Pinch the corn husk in where the dough meets, to completely surround the filling with the dough. Roll the corn husks from both the sides over the dough following the same direction. Fold the top empty section of the cornhusk down and tie with a thin corn husk strip around the tamale. Repeat with all husks and chicken filling. Add 2 cups of water to a large tamale pot fitted with a steamer basket. Arrange the tamales, standing end to end until the steamer basket is full. Steam for 40-45 minutes. Allow the tamales to cool for 5 minutes before serving, and pair with Mexican Crema.

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