Side dishe for 24

Chile Verde Tamales

Name: Chile Verde Tamales
Total time: 240 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 1 white onion; 2 cloves garlic; 2 bay leaves; 2 tbsp kosher salt; 1 tbsp black peppercorn; 2 lb tomatillos; 1/2 white onion; 2 cloves garlic; 2 jalapeños; 1 tsp kosher salt; 1 bunch cilantro; 50 dried corn husks; 8 cups masa harina flour; 2 tbsp baking powder; 1 tbsp kosher salt; 7 cups chicken broth; 2 cups lard or vegetable shortening

Corn husks hold soft masa and tangy tomatillo chile verde, which steam together into tender tamales.

$0.72per serving $

240 minstart to table

24servings

Mexican Dairy-free Budget Side dishes

Ingredients

1 white onion
2 cloves garlic
2 bay leaves
2 tbsp kosher salt
1 tbsp black peppercorn
2 lb tomatillos
1/2 white onion
2 cloves garlic
2 jalapeños
1 tsp kosher salt
1 bunch cilantro
50 dried corn husks
8 cups masa harina flour
2 tbsp baking powder
1 tbsp kosher salt
7 cups chicken broth
2 cups lard or vegetable shortening

Steps

Soak the dried corn husks in hot water for 30 minutes, keeping them submerged.
Simmer the tomatillos, onion, garlic, jalapeños, bay leaves, salt, and peppercorns in water for 15 minutes, then blend with the cilantro.
Mix the masa harina, baking powder, and salt, then work in the lard and chicken broth until soft.
Spread masa on 24 husks, add chile verde in the center, fold the husks, and stand the tamales upright in a steamer.
Steam the tamales over simmering water for 100 minutes, adding water as needed.
Rest the covered tamales for 10 minutes, then check that the masa pulls cleanly from the husks.