LA LOMA CHICKEN TAMALES IN GREEN SAUCE
Enrique Salazar of La Loma shares their recipe for chicken tamales. Noelia and Enrique Garcia moved to the United States right after getting married in their hometown Quebrantadero, a small town deep in the heart of Mexico’s heartland. They brought with them a dream and a recipe. The dream, to create a new future for themselves in the United States and the recipe, the key to make homemade tamales the same way they are made in Mexico.
3 lbs. chicken, cut into pieces
2 ½ lbs. tomatillos
8 serrano chile peppers
4 cloves garlic
Chicken bouillon to taste
½ teaspoon salt
GREEN SAUCE PREPARATION:
Add chicken meat and salt to water and simmer for 30 minutes. Once the chicken is cooked, shred and set aside.
Boil the tomatillos, serrano peppers, onion, and garlic in water. Once the sauce ingredients are cooked, discard the water and process the sauce ingredients in a blender with the chicken bouillon. Add 12 oz of the sauce to the shredded chicken, and the remaining to the dough mixture (approx. 24 oz).
TAMALE DOUGH PREPARATION
5 lbs. corn flour (maseca)
24 oz. green sauce
1 ½ lbs. corn husks for tamales
1 lb. lard or vegetable oil
Soak the corn husks in water for 10 minutes. Wash the corn husks and allow them to drain.
Mix the dough, green sauce and lard or oil together. Knead the dough until it obtains a uniform texture. Press a small, 4 oz ball of dough and spread evenly onto the corn husk.
Add the desired amount of meat and sauce on top of the dough and wrap with the corn husk.
Once you have finished assembling the tamales, place them in a tamale steamer and steam for 2 hours.
Serve immediately and enjoy!
Makes 30 portions.