![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jWBYdK4T9Q7GUtXpxWhl6IWI2FQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8245419-222f5a98c77b43a08cac20a1d83eac66.jpg)
Ingredients
-
corn husks
-
1 pound skinless, boneless chicken breast halves
-
salt to taste
-
water to cover
-
¾ pound fresh tomatillos, husks removed
-
2 serrano peppers, or more to taste
-
1 onion, chopped
-
3 tablespoons chopped fresh cilantro
-
1 clove garlic, minced
-
1 cup unsalted butter, softened, divided
-
3 cups chicken broth
-
1 pound masa harina
-
1 ½ teaspoons baking powder
-
1 ½ teaspoons salt
Directions
-
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
-
Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
-
Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
-
Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
-
Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
-
Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
-
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
-
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Nutrition Facts (per serving)
115 | Calories |
6g | Fat |
11g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 35 | |
Calories 115 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 18% |
Cholesterol 21mg | 7% |
Sodium 232mg | 10% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 2mg | 2% |
Calcium 35mg | 3% |
Iron 1mg | 6% |
Potassium 94mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.