Photograph of the finished Tamales verdes

Mexico · Bánh ngô nhân xốt xanh gói lá

Tamales verdes

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.9 lb
  • Photograph of Pork fat Pork fat 12.7 oz
  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Tomatillos Tomatillos 2.2 lb
  • Photograph of Jalapeños Jalapeños 12
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Dried corn husks Dried corn husks 40 leaves
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 20 cloves

Method

  1. 1 Beat the pork fat for 12 minutes until fluffy and white, then mix in the masaka flour, baking powder, and broth.
  2. 2 Test by dropping a ball of dough into water; if it floats, the dough is fluffy enough.
  3. 3 Boil tomatillo with jalapeño, then blend with epazote, onion, and garlic to make a green sauce.
  4. 4 Boil the chicken, then shred it and mix it with the green sauce to make a dry filling.
  5. 5 Spread the flour over the softened corn husks, then add the filling and fold the two edges and the bottom to seal.
  6. 6 Steam upright for 75 minutes, then let it rest for 15 minutes before opening; if you open it immediately, the batter will still be sticky and cling to the leaves.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally and let it rest for 15 minutes.

Start cooking