Main courses · Meat & poultry
Tamales Verdes
To make corn husks pliable, submerge in boiling water for 40-60 minutes before forming the tamales. Gently pat dry with paper towels before using.
TM5TM6TM7
Details
- Difficulty
- Advanced
- Prep
- 50 min
- Active
- 50 min
- Cook
- 175 min
- Total
- 175 min
- Yield
- 15 pieces
Find similar recipes
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Hard
- green tomatillos
- 595 g
- white onions
- 113 g
- jalapeño chilies
- 85 g
- garlic
- 3 cloves
- salt
- 5 tsp
- water
- 2.4 kg
- chicken thighs, boneless and skinless
- 907 g
- vegetable shortening
- 128 g
- masa harina
- 496 g
- baking powder
- 1 tbsp
- dried corn husks
- 15–30
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 16 g
- Energy
- 1,209.2 kJ
- Calories
- 289 kcal
- Fat
- 13 g
- Fibre
- 3 g
- Carbohydrates
- 30 g
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