Green Chicken Tamales

Ingredients

• 3 cups masa harina
• 2 cups warm chicken broth
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, minced
• 3 cups cooked shredded chicken
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1 cup salsa verde
• 2 tablespoons chopped fresh cilantro
• 30 corn husks

Directions

1. In a large bowl, combine the masa harina and warm chicken broth. Knead the masa until it forms a soft dough.
2. In a large skillet over medium heat, heat the olive oil and add the onion, garlic, and jalapeno. Cook for 3-4 minutes until the vegetables are tender.
3. Add the shredded chicken, cumin, oregano, and sea salt. Cook for an additional 5 minutes until the chicken is heated through.
4. Add the salsa verde and cilantro and cook for an additional 1-2 minutes. Remove from heat and set aside.
5. Soak the corn husks in warm water for at least 10 minutes to soften them.
6. Lay a corn husk on a flat surface. Spread 2 tablespoons of the masa dough on the husk, leaving a 1-inch border on all sides. Add 2 tablespoons of the chicken mixture in the center. Fold in the sides of the husks and roll to form a tamale.
7. Repeat with the remaining husks and filling.
8. Fill a large pot with 1 inch of water and place a steamer basket in the pot. Place the tamales in the basket, cover, and steam for 25-30 minutes.
9. Serve the tamales warm with additional salsa verde.

Interesting Facts

• Tamales have been a part of Mexican cuisine since the pre-Columbian era.
• The word "tamale" comes from the Nahuatl word "tamalli", which means "wrapped".
• Tamales are typically filled with a variety of meats, beans, vegetables, and spices.