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Chicken Tamales with Tomatillo-Cilantro Sauce
http://www.epicurious.com/recipes/food/views/Chicken-Tamales-with-...
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Ingredients
categorized
original
1 onion, halved
2 cloves garlic, crushed
1/2 teaspoon salt
5 cups water
1 pound (about 3 breasts) boneless, skinless chicken breasts
2 bay leaves
1 teaspoon dried oregano
8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, sliced
Salt and black pepper
About 30 corn husks
2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
3/4 cup fresh lard or solid vegetable shortening
1 teaspoon baking powder
2 teaspoons salt
Mexican crema, homemade
or store-bought
Ingredients
categorized
original
Produce
About 30 corn husks
(
1
)
Bay leaves
(
2
)
Cilantro, lightly packed fresh stems and leaves tender
(
1
cup
)
Garlic
(
3
cloves
)
Jalapenos
(
2
)
Onion
(
2
)
Oregano, dried
(
1
teaspoon
)
Tomatillos
(
8
)
Meat
Chicken breasts, boneless skinless
(
1
pound
)
Canned Goods
Chicken broth
(
2 3/16
cups
)
Cooking & Baking
Baking powder
(
1
teaspoon
)
Lard or solid vegetable shortening, fresh
(
3/4
cup
)
Masa harina
(
2 1/2
cups
)
Olive oil
(
1
tablespoon
)
Salt
(
2 1/2
teaspoon
)
Salt and black pepper
(
1
)
Drinks
Water
(
5 1/8
cups
)
Other
Mexican crema, homemade
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
39.1
Rating
1-100
3
Tweets
36
Facebook
Likes
0
StumbleUpon
Views
65
PinterestPins
Recipe Stats
Published October 1, 2009 (3 years ago).
6 people saved this recipe.
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