Green Chile Chicken Tamales {There's a Bonus Cornhusk Doll Tutorial at the End}

Ken shows how he makes green chile chicken tamales. Try Avy Coffee at https://avycoffee.com?sca_ref=7245989.BHUtGGAS4tZK. Use code KENJO882 to get 20% off Fioboc menswear at https://www.fioboc.com/pages/ambassadors?userId=KENJO882&utm_source=squadded&utm_medium=affiliate&utm_campaign=squadded.

Who doesn't love #tamales?!? In this video, Ken show how to make tamales using a #homemade #salsaverde and #chicken that has been #smoked with Chinese tallow wood, #grilled on a #barbeque, and then boiled before being shredded. This succulent chicken and umptious stock is then incorporated with both the #verde #sauce and the #masa to make an irresistible tamal.

This recipe can me modified to use a rotisserie chicken and/or jarred salsa verde from the grocery store. This recipe could be adapted with other meats such as turkey, pork, rabbit, or game meat.

Remember to stay to the end for a special bonus section where Ken shows how to make #cornhusk #dolls with the excess corn husks. This is a great #artsandcrafts project to do with children after making tamales with the family.

Thank you for watching! Please remember to like, share, comment, and subscribe. It all greatly helps the channel! Be sure to check out our main channel at ‪@KenJohnsonUSA‬. Also, check out the new feather painting channel at ‪@FeatherPaintingwithKenJohnson‬.

CHICKEN FILLING
~4 to 4 1/2 Pounds of Mostly White Meat w/ Some Dark Meat Chicken
Water
2 Bay Leaves
12 oz. Light Beer
1 tsp. Apple Pie Spice
Seasoning Salt

Season the chicken well with a seasoning salt of your choice. Cold smoke the chicken for a few hours before grilling to get color on the meat. Place meat into a stock pot and add the beer, apple pie spice, bay leaves, and a minimum of five cups of water. Bring to a boil, lid, and simmer for about an hour and a half. Add enough water that you will have at least four cups of stock when the chicken is removed. Adjust for salt. Remove the chicken when done, place on a cooling tray, remove the skin and bones, and shred the mead. Reserve the shredded meat and stock for the tamales.

SALSA VERDE
4 lg. or 12 sm. Tomatillos, De-husked and Washed
2 Serrano Peppers
1 Poblano Pepper
1 lg. Onion
12 oz. Light Beer
5 Garlic Cloves, Peeled
1 c. Hot Chicken Stock
1 lg. Fresh Whole Cilantro Bundle, Washed
2 Limes, Zested and Juiced
Salt

Place the tomatillos, peppers, and onion on the grill. Leave the outer skin on the onion. Move the vegetables should hot spots occur. Keep the tomatillos from rupturing. When the tomatillos blister, change color all over, and grow completely soft; remove them from the grill and allow to cool. Keep cooking the peppers until they are soft and the skins are blistered. Remove them and allow to cool. Keep turning and cooking the onion until it is soft all the way through. De-skin the poblano pepper. De-stem the peppers. You can remove the seeds and veins of the peppers if you are sensitive to heat. Remove the outer skin of the onion and cut it in half. Place the grilled veggies in a stock pot along with the beer, garlic, lime, salt, and stock. Bring to a boil for about five minutes or so before turning off the heat, adding in the whole cilantro, and using either a blender or immersion blender to puree everything into your salsa verde.

MASA DOUGH
5 c. Instant Masa
1 1/2 c. Melted Lard
4 c. Warm Chicken Broth
1 tbsp. Cumin
1 1/2 tsp. Salt
1 1/2 tsp. Baking Powder

In a large mixing bowl add in the masa, cumin, salt, and baking powder. Mix well. Making sure the melted lard is warm, but not hot, add it to the bowl and mix well until you get a consistency similar to wet sand. Use an electric mixer to incorporate everything so that it is light and yet thick.

TABLE OF CONTENTS
Intro 00:00
Chicken & Salsa Verde 00:27
Corn Husks & Masa Dough 09:26
Assembly & Cooking of Tamales 11:45
Tasting 14:51
Bonus: How to Make Corn Husk Dolls 16:09