Tamales verdes, or green tamales, are a cherished part of Mexican cuisine. These tamales are filled with succulent chicken and a vibrant, tangy green sauce made from tomatillos and green chilies. Originating from central and southern Mexico, tamales verdes are often enjoyed during celebrations and holidays, bringing families together in the kitchen. Let’s delve into the history and prepare this delightful dish.
A Bit of History:
Tamales date back to ancient Mesoamerican cultures, including the Aztecs and Mayans, who prepared these versatile bundles for feasts and festivals. Tamales verdes specifically feature a green sauce that highlights the bold flavors of tomatillos and green chilies, staples in Mexican cooking. These tamales are a testament to the rich culinary heritage of Mexico, blending indigenous ingredients with Spanish influences.
Ingredients:
For the Green Sauce:
- 1 lb tomatillos, husked and rinsed
- 3-4 jalapeños or serrano chilies (adjust to taste)
- 1/2 cup fresh cilantro
- 1 small onion, chopped
- 3 cloves garlic
- 1 tsp cumin
- Salt and pepper to taste
For the Filling:
- 2 cups cooked, shredded chicken (or pork, or use beans for a vegetarian version)
For the Masa Dough:
- 3 cups masa harina
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup lard (or vegetable shortening)
- 1 1/2 tsp baking powder
- 1 tsp salt
For Assembly:
- 20-30 dried corn husks (soaked in warm water for at least 30 minutes)
- Kitchen twine or strips of corn husks for tying
Instructions:
- Prepare the Corn Husks:
- Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and pat dry before using.
- Make the Green Sauce:
- In a medium saucepan, combine the tomatillos and chilies. Cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes, until the tomatillos are soft.
- Drain the tomatillos and chilies, then transfer them to a blender. Add cilantro, onion, garlic, cumin, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
- Prepare the Filling:
- In a large bowl, mix the shredded chicken with about 1 cup of the green sauce. Set aside the remaining sauce for later.
- Prepare the Masa Dough:
- In a large mixing bowl, beat the lard (or shortening) until fluffy.
- In a separate bowl, mix masa harina, baking powder, and salt.
- Gradually add the masa harina mixture to the lard, alternating with the chicken broth, and mix until a soft dough forms. The dough should be spreadable but not too wet. A good test is to drop a small piece of dough into a glass of water; if it floats, it’s ready.
- Assemble the Tamales:
- Lay a soaked corn husk flat on a clean surface. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving room at the edges.
- Place a tablespoon of the chicken filling in the center of the masa.
- Fold the sides of the husk towards the center, then fold the bottom end up to enclose the filling. Secure with a strip of corn husk or kitchen twine if needed. Repeat with remaining ingredients.
- Steam the Tamales:
- Fill a large pot with about 2 inches of water and place a steamer basket inside. Arrange the tamales upright in the steamer, with the open ends facing up.
- Cover the pot with a lid and steam the tamales over medium heat for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily. Check occasionally and add more water to the pot as needed.
- Serve:
- Let the tamales cool slightly before serving. Serve with the remaining green sauce on the side for drizzling.
5 Tips for Perfect Tamales Verdes:
- Quality Masa: Use fresh masa harina for the best flavor and texture. Avoid using instant masa.
- Proper Hydration: Ensure the masa dough has the right consistency. It should be moist and spreadable, not dry or crumbly.
- Flavorful Filling: Use well-seasoned chicken and a flavorful green sauce to ensure the filling stands out.
- Secure Wrapping: Make sure the tamales are wrapped tightly to prevent them from unraveling during steaming.
- Steaming Time: Be patient and steam the tamales for the full duration. Properly steamed tamales will have a firm, set masa.
5 Mistakes to Avoid:
- Overfilling: Avoid overfilling the tamales, as this can cause them to burst open during steaming.
- Dry Dough: Ensure the masa dough is adequately hydrated. Dry dough will result in tough, crumbly tamales.
- Insufficient Soaking: Soak the corn husks long enough to make them pliable. Stiff husks are hard to work with.
- Skipping Resting Time: Let the tamales rest for a few minutes after steaming to allow the masa to firm up.
- Crowding the Steamer: Arrange the tamales loosely in the steamer to allow steam to circulate evenly.
Tamales verdes are a delightful treat that showcases the rich, vibrant flavors of Mexican cuisine. Enjoy the process of making these traditional tamales and savor each bite of their tangy, savory goodness. Whether for a festive celebration or a cozy family meal, tamales verdes are sure to bring joy to your table. Bon appétit!
