Green Chile Chicken Tamales

A Taste of Home: My Green Chile Chicken Tamales

The aroma of simmering spices and the comforting warmth of freshly steamed tamales – these are the sensory memories that transport me back to my childhood. My grandmother's kitchen was always a hub of activity, a place where the air was thick with the sweet scent of corn husks and the savory promise of delicious food. Her green chile chicken tamales were legendary; a family favorite that held a special place at every holiday gathering and family celebration. The recipe has been passed down through generations, a testament to culinary tradition and family bonds.

Making tamales is more than just cooking; it's an experience. It's a labor of love, a process that requires patience and attention to detail, but the results are undeniably worth the effort. The rhythmic movements of spreading the masa, carefully arranging the filling, and tying the husks are almost meditative. It's a chance to connect with my heritage, to feel a deeper connection to my family history through the simple act of making food. Each tamale is a little parcel of love, a tangible manifestation of my family's culinary heritage, and a story I carry with me wherever I go.

The recipe itself is relatively simple, using readily available ingredients. The rich, savory filling, made with tender chicken and a vibrant green chile sauce, is perfectly balanced by the soft, slightly sweet corn masa dough. The preparation does take time, but I find that the process itself is deeply relaxing. As I carefully arrange the husks, spread the dough and add the filling, I clear my mind. It's like a culinary meditation, a ritual that allows me to slow down and truly appreciate the moment.

I often think about my grandmother as I'm preparing the tamales. I remember her hands, strong and capable, effortlessly working the dough. I remember the warmth of her smile as she shared her knowledge and her recipes. And I remember the feeling of joy and contentment that came with sharing a meal together, a feeling that's intricately woven into the fabric of my memories. Making her tamales allows me to carry those feelings with me, to keep those precious memories alive, one delicious tamale at a time.

Beyond the personal connection, these tamales are perfect for sharing. They're ideal for a cozy night in with loved ones, a festive holiday gathering, or even a potluck. Their vibrant green color and inviting aroma are sure to entice everyone, and the delicious taste will leave them wanting more. They are a testament to the power of food to bring people together, a culinary bridge that spans generations and cultures.

The process of making tamales is a journey, a beautiful dance between tradition and innovation. It's a journey I am happy to continue, passing the torch, one carefully wrapped tamale at a time.

So, gather your ingredients, find a cozy space and some good company, and let's embark on this flavorful journey together. Prepare to be transported to a world of warm, comforting spices, and savor every single delicious bite of these green chile chicken tamales.

Step-by-step

• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms.
• Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)