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Mexican Tamales with Graciela

Graciela learned how to make tamales from her mom as a child and brought that knowledge with her when she moved to the U.S. from Mexico. While cooking is not her primary source of income, just like her mother, Graciela sometimes sells tamales at festivals and on other special occasions. She has a big tamale pot that can fit dozens of tamales for Christmas when her family traditionally prepares them.

Graciela takes a lot of pride in this dish and has some tricks and strategies she employs when she makes it. For example, Masequa brand masa is her preference for making tamales. She also purees and sautes onions for her green chile sauce, but keeps them to the side as a way to add sweetness if she needs to balance out the heat of the peppers.

While this recipe connects Graciela back to her mother and Mexico, she also loves to use cooking as time for herself. Sometimes when she has trouble sleeping, Graciela gets up in the middle of the night and cooks up big batches of food for her family. Having this time alone in the kitchen, focused on doing something she loves, helps clear her mind. It also feels good to know that she is doing something to care for her family at the same time. 


Green Chile Tamales Recipe

Servings: 10-12
Time: 90 minutes

Ingredients:

  • 1 package of corn husks to wrap tamales
  • 2-4 lbs of chicken
  • 8 tomatillos
  • 1 bunch of cilantro
  • 1 yellow onion, diced
  • 1 green chili pepper, diced
  • 2 tsp cloves
  • 2 bouillon cubes
  • 4 bay leaves, divided
  • 3 tbsp salt divided
  • 2 tbsp cumin, divided
  • ground black pepper to taste
  • 2 cups chicken broth (optional, can replace with water)
  • 3 cups masa (Maseca brand is preferred for tamales)
  • ½ cup canola oil
  • love

Instructions:

  • Fill a pot or large bowl with warm water and add corn husks. Let soak for 20-30 minutes while you prepare the filling
  • Prepare the chicken:
    • Bring a large pot of water to a boil
    • Add chicken, cloves, 2 of the bay leaves, half of the cumin, and one of the bouillon cubes. Cover and let simmer until chicken is tender and cooked through.
    • Remove chicken and let cool until you can shred it with your fingers.
  • While the chicken is cooking, make the green chile:
    • Fill a medium pot with water and tomatillos, bring to a boil.
    • Once the water is boiling, add the cilantro and continue to simmer until the tomatillos are soft
    • Remove the tomatillos with a slotted spoon or strainer, and put them in a blender with the cilantro and just a bit of the water. Blend until smooth.
    • In a saucepan, or a deep frying pan saute the diced onion in a bit of oil until sweet and translucent. Set aside.
    • To the pan add oil, cloves, 1.5 tbsp salt, pepper, and saute until fragrant.
    • Pour in the blended sauce, bay leaves, bouillon cube, and cumin. Stir and bring to a simmer. Taste, and add onions if more sweetness is needed or desired.
    • Add chicken and leave to simmer while you prepare masa
  • Prepare the masa:
    • In a large bowl combine the masa, canola oil, and the other 1.5 tbsp of salt.
    • Stir to combine, then add the broth or water.
    • Knead with love until the masa has the texture of play dough. You may need to add slightly more water or masa to achieve the desired consistency depending on the humidity of your kitchen.
  • Assemble and cook the tamales:
    • Tamales are traditionally cooked in a large pot with a steaming mechanism in the bottom. They can also be cooked in a pressure cooker or Instant pot. If using a steaming basket, heat a few inches of water at the bottom of the pot while you construct the tamales.
    • Lay a corn husk in front of you with the pointy side facing you and the wider side facing away.
    • Wet your hands and make a ping pong sized ball of masa
    • Flatten the ball onto the corn husk to cover most of it, leaving the pointy end empty.
    • Scoop about 2 tbsp of sauce and chicken into the middle of the corn husk
    • Roll the corn husk up the long way or from side to side, then fold the pointy side up to close the bottom and form a pocket with an open top.
    • Stand the tamale up, closed side down, in the pot.
  • Once the pot is full of tamales, cover and let stem for about 45 minutes. If using a pressure cooker, seal and cook for 15-20 minutes.