Salsa Verde Chicken Tamales

Step 1

Roasted Chicken

Step 2

Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor.

Step 3

Put garlic cloves under the skin of the chicken

Step 4

Chop the onion and scatter around the bottom of the pan.

Step 5

Pour in water.

Step 6

Salsa Verde

Step 7

Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off.

Step 8

Remove the stems.

Step 9

Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft.

Step 10

Remove the tomatillos and chiles from the water and place in a blender.

Step 11

Add all the remaining ingredients and blend until smooth.

Step 12

It's as simple as that. A yummy salsa perfect for tamales, eating with chip or putting on top of whatever you're eating!

Step 13

Tamale Dough (Masa)

Step 14

Mix all together to make a soft, sticky dough.

Step 15

Salsa Verde Tamales

Step 16

Tamale Dough

Step 17

Shreded chicken

Step 18

cups Salsa Verde

Step 19

to 40 green olives

Step 20

medium potatoes

Step 21

Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable.

Step 22

Add your shreded chicken to a skillet and cover with about two cups of salsa verde.

Step 23

If you have large olives you will want to cut them in 1/2 or in 1/

Step 24

If they are small you might just want to leave them whole. I prefer to remove the pit but you don't have too, just watch out when you bit into the tamale.

Step 25

Place in small bowl and set aside.

Step 26

Cut the potatoes into small, thick strips. You don't have to remove the peel. I used red potatoes because that is all I had. Normally I would use regular old potatoes.

Step 27

Place in a small bowl, cover with water to previent them from turning brown and set aside.

Step 28

Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now.

Step 29

Remove the soaked corn husks from the pot.

Step 30

Pick out the husk you want to use. Normally one big one is enough. If the are small you may have to use two, overlapping a bit.

Step 31

Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides.

Step 32

Now place a small amount of chicken in the middle of the dough. I can't remember the exact amount I used.

Step 33

Place a potatoe sclice in the middle of the chicken and an olive at the end.

Step 34

Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don't.

Step 35

In a large pot pour in a about two cups of water.

Step 36

Place as many tamales that will fit in the pot, open end facing up.

Step 37

Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes.

Step 38

Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm.