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Chicken Tamales with Tomatillo Salsa
MAZOLA® CORN OIL22Ingredients
2Hours
200Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 oz. corn husks (dried, for wrapping tamales)
- tomatillo salsa
- 1 lb. tomatillos (8 to 10 fresh, husks removed, halved)
- 1 avocado (peeled and pitted)
- 2 green onions
- 1/4 cup fresh cilantro (loosely packed)
- 3 serrano peppers (seeded)
- 2 cloves garlic
- 1 lime (juiced)
- 1 tsp. Spice Islands® Ground Cumin
- 1/2 tsp. salt
- 2 cups cooked chicken (shredded OR diced)
- 1/2 cup tomatillo salsa (above)
- 1 Tbsp. instant corn masa flour
- 2 1/3 cups instant corn masa flour
- 1 tsp. Argo Baking Powder
- 1 1/2 tsp. salt
- 2 cups warm water
- 1 1/2 tsp. Mazola® Chicken Flavor Bouillon Powder
- 1/2 cup Mazola Corn Oil
- 1/2 cup queso fresco (crumbled, panela OR other Mexican melting cheese)
- cilantro
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Directions
- Place 15 to 20 corn husks in a large stock pot; cover with hot water for 30 minutes to soften. Weigh down with a plate to keep husks submerged.
- To make salsa, combine all salsa ingredients in a food processor or blender. Pulse for 30 seconds to 1 minute until pureed; scrape down sides if needed.
- Combine chicken filling ingredients in a medium bowl and set aside. Salsa and chicken filling can be made up to 24 hours ahead and refrigerated.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium560mg23% |
| Potassium320mg9% |
| Protein8g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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