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We hope you got insight from reading it, now let’s go back to green chili chicken tamale with queso fresco chili verde salsa recipe. To cook green chili chicken tamale with queso fresco chili verde salsa you need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Green chili chicken tamale with queso fresco chili verde salsa:
- Take boneless skinless chicken breasts
- Get large can green enchilada sauce
- Provide green salsa Hernadez brand i like the best
- Take knorr chicken broth spilt in half
- Take cumin
- Get black olives
- Use Corn husks. Soak for 3 hours in water about 18 emerge under wate
- You need maseca
- You need lard or crisco
- Take Salt to taste i dont think it needs it
Steps to make Green chili chicken tamale with queso fresco chili verde salsa:
- In big pot put one jar of green salsa and one can of the enchilada sauce and chicken breasts cook for 40 min simmer for 20 min
- With 4 cups masaseca in a bowl mix in the latd or crisco with your hands mix in enchil!fa sauce make sure the no lumps should have the consistency of cteam of wheat. Let set on table for 30 min.
- Take out husk from waterput on a towel with a silacone spachula on the ruff sode of the corn husk about 1/4inch think across and 3/4 down the husk put a olive optional then the meat fold right then left over right fold bottom up lay on table with the bottom on table finish them all
- Set up syeamer for tsmales you will need two pie pans that you can make 5 holes in and a round steamer rack that will fit a stock pot. Set the one pie pan down face down the other face up the steamer rack on top of them start to fill the pot with tamales in a line the across so it looks like a cross put pot on stove it will get jeavy then fill with water to the top of steamer tray then finish filling in wth the rest of tamales from the inside of the pot. The get a wet cheese clothe makea circel
- In the inside the pot then put on top come to biol tirn dowm summer for 1 hour pull the out let cool for 15 to min then enjoy.
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