Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Green chili chicken tamale with queso fresco chili verde salsa. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Green chili chicken tamale with queso fresco chili verde salsa Recipe. See great recipes for Green chili chicken tamale with queso fresco chili verde salsa too! See great recipes for Green chili chicken tamale with queso fresco chili verde salsa too!
You can cook Green chili chicken tamale with queso fresco chili verde salsa using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Green chili chicken tamale with queso fresco chili verde salsa
- It’s 4 of boneless skinless chicken breasts.
- You need 2 of large can green enchilada sauce.
- Take 2 jar of green salsa Hernadez brand i like the best.
- It’s 4 tbs of knorr chicken broth spilt in half.
- Make ready 1 tbs of cumin.
- You need 1 can of black olives.
- Prepare of Corn husks. Soak for 3 hours in water about 18 emerge under wate.
- It’s 3 cups of maseca.
- It’s 3 tbs of lard or crisco.
- Make ready of Salt to taste i dont think it needs it.
Chicken Salsa Verde Tamales are small, fluffy, with plenty of filling in every biteā¦.oh and the bite of the gooey cheese!I used Oaxaca and Queso Fresco cheese, you can find these in most grocery stores or Monterey Jack cheese works and is very tasty.Tamales do take time, but the process is one to enjoy and share with friends or family.All you need to do, is spread half the masa in the recipe below in a large baking dish, then add a layer of the chicken in salsa verde, top with remaining half masa dough.
Green chili chicken tamale with queso fresco chili verde salsa instructions
- In big pot put one jar of green salsa and one can of the enchilada sauce and chicken breasts cook for 40 min simmer for 20 min.
- With 4 cups masaseca in a bowl mix in the latd or crisco with your hands mix in enchil!fa sauce make sure the no lumps should have the consistency of cteam of wheat. Let set on table for 30 min..
- Take out husk from waterput on a towel with a silacone spachula on the ruff sode of the corn husk about 1/4inch think across and 3/4 down the husk put a olive optional then the meat fold right then left over right fold bottom up lay on table with the bottom on table finish them all.
- Set up syeamer for tsmales you will need two pie pans that you can make 5 holes in and a round steamer rack that will fit a stock pot. Set the one pie pan down face down the other face up the steamer rack on top of them start to fill the pot with tamales in a line the across so it looks like a cross put pot on stove it will get jeavy then fill with water to the top of steamer tray then finish filling in wth the rest of tamales from the inside of the pot. The get a wet cheese clothe makea circel.
- In the inside the pot then put on top come to biol tirn dowm summer for 1 hour pull the out let cool for 15 to min then enjoy..
Maseca, Water, Salt, Boneless skinless chicken breasts, Tomato Boullion Cubes, Adobo All Purpose Seasoning, water, medium grain rice.Green Chile Sauce (Chile Verde) - For the green chile sauce, you'll need some tomatillos, jalapeno peppers, poblano peppers, a serrano pepper, an onion, a garlic clove and some salt.Masa Tamale Dough - To make the tamale dough, you'll need some masa harina (I used Maseca ), canola oil (or other neutral-tasting oil like corn oil or even.
Remove from the oven and if you want, drizzle with some Mexican crema and crumbled queso fresco.This is how shrimp chile verde came to be.Leftover salsa, too many peppers and just enough shrimp left to prepare a complete dish.If shrimp is not your favorite, you could season and saute some chicken tenders and have a quick chicken chile verde.Or make it meatless and add some slices of queso fresco to the simmering salsa for queso en salsa.
