Green Chile Chicken Tamales
- 1 (6-ounce) package dried corn husks
- 1 tablespoon expeller-pressed canola oil
- 1 cup chopped yellow onion
- 4 cloves garlic, finely chopped
- 6 boneless, skinless chicken thighs (about 1 1/4 pounds)
- 3 large tomatillos (about 1/3 pound), peeled, cored and finely chopped
- 1 (4-ounce) can diced mild green chiles
- 2 1/2 teaspoon fine sea salt, divided
- 4 cups instant corn masa flour, such as Maseca
- 3 cups low-sodium chicken or vegetable broth, warmed
- 1 tablespoon baking powder
- 1 cup coconut oil, melted
Meanwhile, heat canola oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring often, until just golden, 6 to 8 minutes. Add chicken and cook, turning occasionally, until just browned, about 5 minutes. Stir in tomatillos, chiles and 1 teaspoon of the salt. Lower heat to medium-low, cover and cook until chicken is very tender, about 30 minutes. Remove chicken and finely chop, and then return to the skillet and stir to combine. Set aside filling.
In a large bowl, use your hands to mix together flour, broth, baking powder and remaining 1 1/2 teaspoons salt. Add coconut oil and mix again until well combined. Set aside dough.
Rinse and drain husks and pat dry. (Discard any corn silk or husks with dark spots.) Place on a large plate and cover with a damp towel.
To form each tamale, place a husk on a work surface, with the smooth side up and the narrow end closest to you. Using your fingers, press a scant 1/4 cup dough over the husk to make a 1/4-inch-thick layer, leaving a 2- to 3-inch border at the bottom. (The size of the husks can vary greatly. Choose larger ones, pressing dough all the way to the top and then out to the sides as much as possible.) Using a slotted spoon, arrange about 2 tablespoons filling down the center. Fold in the left side, fold up the bottom, and then roll the tamale closed. Transfer to a large platter, seam side down. (If you like, tear a few husks into thin strips and use them to tie each tamale closed with a knot before placing them on the platter.)
Arrange a steamer basket in the bottom of a large, wide pot and fill with 1 inch of water. Working in batches if needed, stand or prop tamales in the basket, open ends facing up, cover the pot and bring water to a boil. Lower heat to medium-low and steam until dough is firm and pulls away from the edges of husks, about 45 minutes. (Replenish hot water in the pot as tamales cook, making sure the level is never high enough to touch the tamales.) Transfer to a platter, let sit for 15 minutes and then serve.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.