Chicken tamale filling
The chicken tamale filling is my absolute favorite. This filling is not only good in tamales but it makes really tasty burritos or tacos.
Be sure when you are making tamales that you are timing all the elements to be ready at the same time. For example, your hojas, wrapping paper if using, masa, chicken, beef and steaming pot should all be prepped and ready.
I recommend working with a partner or more people to speed up the process.
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Ingredients
Adjust Servings
| 4 chicken breasts | |
| to taste garlic salt | |
| 2small white onions chopped | |
| 3 garlic cloves chopped | |
| 2(16 oz) packages mixed vegetables | |
| 1bunch green onions | |
| 5 jalapeños chopped | |
| 3 tomatoes chopped | |
| 5 potatoes chopped | |
| 3 zucchini chopped | |
| 2Tbs olive oil | |
| 1large can tomatillos | |
| 7-9 whole peeled Ancho chilis |
Directions
1.
Preparing the chicken filling
Boil chicken with 1/4 onion and 2 garlic. Shred the chicken when its cooked. In a large pan, saute 4 of the jalapeño, green onion and the remainder of the unused onion in the oil. Add the tomatoes and garlic then sauté. Add the potatoes and mixed veggies and cover.
Take the can of tomatillos, 4 whole green chilis, 1/2 an onion and a jalapeño and blend.
Add the chicken to the pan and mix. Next add the tomatillo sauce and sprinkle the garlic salt on top. Mix this up then cover until it cooks down.
To assemble tamale, spread the masa with the back side of the spoon on the hoja, add the chicken mix to the middle of the masa and add a slice of green chili. fold the sides in then the bottom up. if you ar using the paper, wrap bottom up, two sides in then top down. Set aside for steaming.
Mark as complete