Chicken Tamales with Tomatillo Salsa Recipe ~Tamales de Pollo con Salsa de Tomatillo

[Music] okay for the chicken part of this recipe I have this large pot here I have four and a half pounds of chicken thighs and I try to remove as much of the fat as I could we don't eat that much now I have used chicken breasts and of course it's not as flavorful with the tamales as the chicken thighs so I personally prefer the thighs but if you want to use the breast by all means go ahead okay we are going to add some garlic I have five cloves of garlic a couple of these are very small so I'm just counting them as one I have two celery stalks we're just gonna chop them in large pieces because we're gonna take this out in the end anyway okay we have a half of a large onion which I have quartered and one large carrot and this is going to be so we can get a lot of flavor from our stock that's going to come out of there one tablespoon of salt and then we are gonna cover this with water and of course you know that this is going to shrink down a little bit so push it down once it comes to the boil you want to boil this for at least an hour or until the chicken shreds easily okay just like that so we're gonna let this be we're gonna cover it put it on medium heat and let it boil for one hour I'm gonna move this to the other burner and I'm gonna start showing you what we're gonna use for the tomatillo sauce that we're gonna use for these tamales okay for the tomatillos for the green tomatoes I did peel em wash them and we are going to add a half of a medium onion and just quarter it we're gonna add that's two garlic cloves two large garlic cloves we are going to add two chili serranos that I have seated it okay if you like them spicier leave the seeds in that's up to you okay and then we are going to add a teaspoon of salt and I'm gonna go ahead and add the water now the water it's just we're not gonna cover the tomatoes because this tomato as it cooks down we're gonna come up about half way and that's it because this tomato when it cooks down it gets very mushy and very watery so when we incorporate that with the chicken we don't want it to be coming out of our tamale leaves so we just want this about half way up on the tomatoes as you can see there okay I hope you can see that maybe just a little bit more there we go that's good so we're gonna bring this up to the boil and move on to the next step I'm gonna show you the chili guajillo okay for the Chilliwack here for the masa here I have five Chile's or heels that I did clean and remove the seeds and the veins okay and this one we're not going to boil too long we have one clove of garlic and one quarter of a piece of onion and a teaspoon of salt okay at this we're gonna add some water just to barely cover it because the masa in these tamales it's not as dark as the pork Kamala's you just want a little bit of a tint to the masa okay so we're gonna bring this up to a boil and shut it off and let them steep for about 20 minutes or so okay so we have everything going on the stove the chicken the tomatillos and the chili guajillo so I will bring you back as everything starts to finish and show you what the next step will be okay guys we'll be right back okay guys the Chi man while he already came to a boil and I'm gonna turn it off and we're gonna let it steep there for about 30 minutes until it cools so we can of puree it in the blender okay so we're just gonna let this be and everything else is still boiling so we'll be right back okay guys this is the tomatillos that have been simmering for about 20 minutes it doesn't take long for these to cook like I said we're gonna leave these we're gonna turn this off already we're gonna leave them covered and let to cool for about a half an hour so we can puree them in the blender we'll be back at okay guys the chicken had been boiling it's been here for like an hour and a half I'm gonna turn it off and we are gonna let this cool so we're able to shred the chicken after it's cool I'm gonna let this cool for about a half an hour and then I'll be back [Music] okay guys I took out all the chicken and this is the broth that we have left over so we're gonna reserve this and we're gonna let this cool off so that we can shred it and then blend all our chili and our tomato okay now that the tomatillos have cooled I am going to puree everything in the blender I do have more liquid reserve but I'm gonna pull some of this out because we may not use it all so I like to add it a little bit at a time because like I said we don't want the chicken to with too much broth because and then it's just slips out of your thumb on this and that we don't want them and all things that you don't want to do all this in one day the steps that I have taken you through today right now you can do all this ahead of time put it in the refrigerator and then assemble your masa and spread the dough the next day if you like if you like to do things ahead of time okay and to this we are going to add a teaspoon of salt so we're just going to puree this till very fine okay and then we're gonna put the the sauce back into our bowl think that's gonna be enough liquid and then we are going to puree the cheetah why heels next you don't even have to rinse the blender for this you can just do it right in the same blender so we're still gonna reserve the extra broth that we had from the tomatillos that we boiled and we're gonna set this aside okay now for the chile guajillo we have the piece of garlic and the onion we're gonna leave all that in there along with the water that was in there and we are going to add a half of a teaspoon of salt to this we're gonna season always season as you go okay we're gonna puree this till very very fun okay then on this we are gonna run it through a sieve to make sure that there's no skin left from the Chi mix okay now in a bowl with a sieve we are going to run this through and then just take your spoon and run it through like this and you can see what starts to stay behind there is nothing but the peel for the chili which you don't want that now we are going to shred our chicken this you just discard it just throw it in the trash can we don't need this anymore okay now what we're gonna do is we are going to chop up the chicken that we are gonna saute with that dome I feel that we've had cooling here so I'm just gonna put it here on my cutting board a little bit at a time and I'm just gonna chop it up Ruffy doesn't have to be perfect because it's gonna break down some more but I were hit with the thumb I feel okay and that's all you need just like that and I'm gonna go ahead and put it into the pot that we're gonna use to store it that's it so just keep going [Music] okay and there's our chicken and we I'm gonna transfer y'all back over to the stove so we can get this simmering with a tomatillo sauce okay now we have our chicken on the stove over medium heat we are going to add the tomatillo sauce we're not gonna add all of it we're just gonna had a half to start and then we're gonna incorporate it make sure everything is mixed in there nicely and this is when you're gonna start to taste to make sure you have enough salt in your chicken this is pretty much gonna be the last chance that you have to season your chicken and as you can see the chicken absorbed pretty much all the dome I feel so we're gonna add some more I just like to add half at first to make sure that it blends up real nice mixes up real money now we're gonna let this simmer for about 30 minutes everything's already cooked we're just gonna combine the flavors now and taste for seasoning [Music] okay so here I combined everything and I'm gonna give it a taste so we can check the salt on it and it is gonna need about a teaspoon of salt and like I said you adjusted to your preference at this point it's very good it's not spicy even though we added the two tunas at Ramos because this is such a large quantity that it's not it's not spicy at all so I'm going to give it another little taste here okay perfect so that should do it we're gonna let this simmer for about thirty minutes and then I will be back after that we're gonna let this cool down I'll move on to the next step okay guys we are going to move on to the dough the masa process okay I have this large pot that I use here in the sink just so that I don't make a mess all the way around because I'm pretty short person so I put it in here and I'm gonna mix my ingredients in here and then this other sink over here I have my my all cause my leaves soaking in water okay I like to clean these and they need to soften and as you can see they have a lot of silk so we need to clean them to make sure they're debris free and ready to go for when we're done with our masa so I'm gonna take y'all step by step on how I make the dough over here I have what we're gonna use this is the chicken broth that we had from our chicken this is the lard if you don't want to use lard you don't have to you can use your vegetable shortening okay in my case I'm gonna use lard I have salt I have the baking powder I have some chicken bouillon and then I have our cheetah Y heels that we pureed and this is what I'm gonna use for the adult the Maseca this is also something you can use for top the awesome different dum 8000 stuff like that but this is what we're gonna use I'm not gonna use the whole bag because this is dehydrated and when we hydrate it it doubles so I only use half of a bag so it's four point four pounds I use two point two pounds for my recipe okay I will link the entire recipe in the description bar below so just take a look there I will also add it to my Facebook page so that you can print it out from there so we're gonna get started yeah we're gonna take half of our masa [Music] we are going to add our seasoning we're gonna add the salt the baking powder and the chicken buti'm okay which is the consumer some people don't like to use that you don't have to you can just add more salt and I will leave the recipe like I said in the description bar okay so the first thing we're gonna do is we're just going to get this incorporated get it mixed up [Music] okay now that we have that incorporated we're gonna add in our broth or half of our broth and half of our shortening or lard I should say and we're gonna rehydrate this we're gonna add in half of the quinoa heel now on my pork tamales I would have used all of this but this I just want a little bit of color on my dough I don't want a whole lot because they're chicken and that's just personal preference I don't want it too to Ray we just start mixing this and as you can see it tightens up pretty good because it still needs of course more broth and much more lard and you want to mix this real well you don't want patches of anything [Music] okay which still this tightened up quite a bit still so I am gonna add more more broth or chicken broth [Music] okay guys I have been mixing this for about ten minutes okay so I like to make sure that there is no lumps or anything in my masa so this is ready and I'm going to transfer this over to a smaller bowl and we're gonna start to UM spread the dough on the leaves okay so I'm going to try and throw y'all over to the counter I'm going to show you what this looks look okay guys we're gonna start putting the dough the masa on our leaves now on the leaves there's a rough side I'm going to try to get as close as I can and you can hear it it's pretty rough and then there's a smoother side and we're gonna put the dough on the smoother side now there are several ways that you can do this you can use a back of the spoon and what you're gonna do is you're gonna go about two-thirds up on the leaf and then just spread it downward like that okay whatever is easier for you is what I just recommend that you do okay go like that or you can use an offset spatula and same thing just rub it on you try to do this so like that like that and then just pile them up like that but I like to use this little gadget that I thought I showed it on my last video umm this rhythm what I do is I put the dough down on the counter like this of course it's clean and then I take my my leaf I find the smooth side this is a little big and you just load it up like this and then you have to be careful with the silk of the corn husk cuz you'll get some in your dough and you don't want that okay and then it's just a matter of flattening out the leaf pressing it down and that's it get it as even as possible see and then you pick this back up and do the next one I will leave this link down below for you I just absolutely love it such a great invention see just like that scoop it back up get the next one so I'm just gonna keep going with these and then we're gonna stuff them with the chicken [Music] now we are going to add the chicken to the up to the leaves so what I do is see this is a chicken oh we had I like to put on these just a little bit thicker than I normally do the pork oops it's a little too much okay same it's the same process you just turn the leaf over over pinch the top and under just like that over over under and page the top it's like and I just started setting up to the site I have a trailer here that I like to play some on I'm just gonna keep going with these now this point you can add as much or as little as you want that part is up to you if you like them thin if you like them thicker that's up to you you do whatever your family likes it's your kitchen I'm just showing you the way I make it that doesn't mean everybody makes them like that everybody has different ways to do it and then if you find a way that's easier for you and you want to change it that's okay I'm just giving you my recipe to see if it works for you if you're a first time the model maker I would recommend to make a small batch in case something goes wrong that you know you you need to something went wrong for your recipe - not to mess up all your products I would just do a half of a batch I will leave my recipe link below if you have any questions leave it in the comments and I try to get back to y'all as quick as I can the piece of still right there I just take them off they won't hurt you but of course nobody wants to bite into them [Music] here I just have a tray then I start piling them up because it starts to get kind of full on the counter and then I just leave them here till I'm ready to pack them in a steamer just steam them I already have some on the stove just about ready to come out okay that's the last one now we're going to move on to the next step and we're gonna put them into the steamer basket okay guys we're going to load this thing agostic I have this 12 quart stockpot with the steamer basket in it I don't have the water yet and I'll show you what I like to do with my thoughts get over like this to add the tamales so they don't fall over and what I do is I just start loading them down laying them down like this I lay them down like this and they won't fall over okay so I hope you can see what I'm doing here just like that and I already know how much water this steamer takes and I have it here on the side and I will add it up great and all my stuff is in there and these should all fit in here nicely there's not too many of them like I said I already have another basket ready to come out to show y'all in a little bit so I just keep going want to top of the other just like that you okay just like that now on the edge here so that things don't fall over I get some of the corn husks that I didn't feel and I shove them here on the side so they don't fall over then I bring this forward let me zoom y'all out and then on the side that I have the leaves it's where I add the water so it doesn't wet my tamales okay let me see if you can see that hey now we're gonna cover these them on this with some more leaves and that's just to contain the steam and they steam nice just cover it like that just like that and we are going to pop it on the stove and we're gonna let them cook for two hours from the time that you turn it on till the time that these are done now you still have to check them because everybody stove is different and if you have an electric stove I'm not real sure about the cook time you're gonna have to check them yourself I know that on mine from start to finish it takes two hours from the time that it starts to boil the water until it starts to steam it's about an hour and 20 minutes so I say a total of two hours okay let me get a little cake I have everything that leaves on top we are going to cover this with it pop it on the stove turn it on for two hours I will be back to check with y'all after we test the first time okay guys I took that the Mullis off the stove that's still hot but they were on for two and a half hours okay I'm gonna show you in my last video and the pork tamales somebody had a question about the dough when you first take the tamales off the stove they're gonna be a little bit mushy you need to let them sit in the pot for at least an hour for them to set up okay and then you that's when you will have this effect on on it okay so if they look mushy it's ok that's how they're supposed to look and then you leave them in the pot to set up okay very slick that money okay let me put this down here so I can cut into it so you can see what it looks like on the inside okay it doesn't actually look green like the tomatillos but the chicken is very we've already had some from the previous but I'm gonna break this up so you can see how nice and moist the chicken is it's not dry at all so now you know to leave them in the pot let them set these are still kind of warm and then they will set up and then you're able to peel the the corn husk off just like that I'm gonna give you a close-up they're still hot just like that okay guys if y'all have any questions about the dough or anything that you may want to know about I will link the recipe in the description bar and it will be on my page on facebook at virtual kitchen with Laura spreader and I will link the pots that I use all so that you can take a look at them in case you need to purchase one okay guys that's gonna conclude the video for today I hope that it's helpful for you if you have any questions at all as far as the dough or the recipe or anything just leave a comment below and I will get back with you all as soon as I can so I will like I said I will have the recipe listed in the description bar and on my Facebook page I have virtual kitchen with Laura okay and if you haven't hit that subscribe button right here go ahead and click on it so you can be notified every time I upload a video if you enjoyed the video please give us a thumbs up subscribe to our Channel and follow us on facebook at virtual kitchen with Laura okay guys talk to you later bye

Channel: Virtual kitchen with Laura

Views: 39,018

Keywords: iMovie, how to make green salsa chicken tamales, how to make tamales, Mexican style tamales, tamales recipe, how to make chicken tamales recipe, chicken tamales, chicken tamales recipe, Mexican food recipes, how to make masa for tamales, tames de pollo, salsa de tomatillo

Id: ocVphP8NMDs

Length: 25min 14sec (1514 seconds)

Published: Mon Dec 30 2019