Appetizers & Snacks/

Chicken in Green Chile Filling for Tamales

Recipe from Season 6, Mexico—One Plate at a Time
Servings: 2to 3 cups, enough for 24 tamales
Print

Ingredients

  • 2tablespoonsfresh masa or masa harina
  • 1 16-ounce bottleFrontera Tomatillo Salsa
  • 3cups (lightly packed) coarsely shredded cooked chicken (I like to use rotisserie chicken)
  • Salt, if necessary

Instructions

Pour 1/4 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended. In a medium (3-quart) saucepan, bring the salsa to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture thickens slightly. Remove from the heat and let the sauce cool to room temperature.

Scoop the chicken into a bowl and stir in the thickened salsa. Taste and season with more salt if you wish.

Pinterest

Comments

  1. You definitely take me back to my roots–Chihuahua, Chihuahua, Mexico every time that I tune into your show! But, alas, I’ve never seen any recipes from my part of Mexico.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>