Green Chile Tamales
This recipe does require a few steps but the final results are well worth the
effort. Depending on the size of the corn husks, you may be able to fill the
tamales with more or less than recommended; it will become easier
to gauge as you fill them.
Active Time: 2 hours Total Time: 5 hours
Makes about 24 tamales
Green Chile Filling:
1½
pounds poblano peppers (about 8), stems trimmed
2
tablespoons vegetable oil
1
medium onion, peeled and finely chopped
1
jalapeño, seeded and finely chopped
4
garlic cloves, peeled and finely chopped
2
tablespoons, plus 1 teaspoon unbleached, all-purpose flour
2
cups water or low-sodium chicken broth
2
pounds whole chicken legs (about 4 legs), roasted, meat removed,
shredded*
2
cans (4.5 ounces each) diced green chiles
½
teaspoon kosher salt
24
corn husks
Masa Dough:
5
cups masa harina
1
tablespoon, plus 1 teaspoon baking powder
2½
teaspoons kosher salt
3¾
cups water
1¼
cups vegetable oil
1. Arrange the poblano peppers in a single layer on the baking pan. Put the
pan in the oven with the rack in the middle rack position. Set to Bake
Steam at 425°F. Cook for 30 minutes until charred, flipping the peppers
halfway through cooking. Remove peppers to a bowl and cover tightly with
plastic wrap.
2. Once cool enough to handle, peel, seed, and roughly chop the peppers.
Set aside.
3. In a medium pot, heat the oil over medium-high heat. Add the onion,
jalapeño, and garlic and sauté until softened and lightly golden. Whisk
in the flour and cook for 1 to 2 minutes. Whisk in the water or broth and
bring to a boil. Reduce heat to medium and add the chicken, poblano
peppers and canned chiles. Simmer for about 30 to 45 minutes until filling
is thickened and still moist but not soupy.
4. While the filling is cooking, put husks in a large bowl and pour over enough
boiling water to cover. Use an inverted plate or heavy lid to keep the husks
submerged for at least 1 hour.
5. Remove chile from heat and allow to cool slightly. (It will thicken slightly as
it sits.)
6. Prepare the Masa Dough. In a large bowl, stir together the masa, baking
powder, and salt. Slowly add the water, using a wooden spoon or a clean
hand to incorporate the liquid well. Add the vegetable oil last and mix
thoroughly until a dough is formed. Refrigerate until ready to use.
7. Assemble the tamales. Working with one husk at a time, remove from water
and shake off any excess. Lay the husk flat on a work surface with the
larger end facing you. Spread about ¼ cup of masa dough onto the husk,
covering
2
⁄
3
of the husk toward the wider end.
8. Put about 2 to 4 tablespoons of filling on top of the masa, depending on
the size of the husk. Fold the sides of the husk in over the filling and the
husk’s narrow end underneath the tamale to secure closed. Repeat until all
tamales have been filled.
9. Arrange the tamales on the baking pan, with the open ends upward,
stacking against each other in a slightly slanted position. Put in the oven
with the rack in the lower rack position and set the oven to Steam at 210°F
for 2 hours. The masa should be set and the husk should peel easily away
from it.
10. Serve immediately.
*To prepare the chicken in the oven, coat raw chicken legs with ½ teaspoon
each salt and pepper and put in the baking pan with the rack in the middle
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