In continuation of my previous post I will go through my tamale fillings and a few helpful tips to use when making your tamales! I made a Chicken Verde, Jalapeño Cheese, and Chorizo Potato fillings. 

TIPS

• Soak corn husks for 2 to 3 hours. This will help make your husks flexible and easier to spread on.
• As your husks are soaking, start preparing your filling(s).
• Stay organized by making stations in your kitchen! Spreading area, filling area, wrapping area, etc..
• I covered my entire table with plastic wrap so the masa wouldn't wouldn't stick. 
• Spreading- I put a heading spoon full of masa on the husk and placed a 5x5 piece of plastic wrap on top. With a spatula (or spoon) I spread the dough until it was evenly distributed on the husk. TRUST me when I say the plastic wrap saved so much time.
• Place a few husks saturated with water on top of the steaming basket before placing your tamales inside. Once the pot is full, place a few husks saturated with water on top on your tamales (steaming trip from my boyfriend's mom!)
• When your tamales are fully cooked and ready for storing, I suggest wrapping 6 to 12 tamales on a large sheet of parchment paper, followed by wrapping them with foil. The parchment paper will lock in the greasy goodness and will store well in fridge or freezer (tip from my Tia!). 

Chicken Verde Tamales

Ingredients
1 pound of bone in chicken thighs (about 6-8, boneless is fine to use as well)

1 pound of tomatillos (about 10-12)
2 jalapeños
2 Serrano peppers
1/2 chicken broth
5 cloves of garlic
1 bundle of cilantro
1/2 tablespoon of olive oil
1/2 tablespoon of salt
pepper to taste

Directions
1.In a large stock pot, Boil chicken thighs, oil, and 1/4 teaspoon of salt for 40 minutes (15-20 minutes for boneless).
1. Set oven to 375F. Peel off tomatillo outer skins and rinse thoroughly as they are very sticky. Rinse off jalapeños and serranos. Place items on a baking sheet and roast until blackened.
2. In a blender or large food processor, blend tomatillo, jalapeños, serranos, cilantro, garlic, salt, pepper.
3. Shred chicken in a large bowl when ready. Set aside a half cup of broth! Save or dump out the remaining broth.
4. Add broth, blended sauce, and chicken to the large stock pot. Put heat on low and let simmer until sauce thickens.

Ready to fill your dough husks!
*Substitute serrano peppers for one tomatillo for a mild sauce.



Chorizo Potato Tamales

Ingredients
12-14 ounces of chorizo (pork, beef, turkey, or soy)
6 chopped/peeled russet potatoes (half a pound)
1/2 chopped large onion
1 tsp salt
Pepper to taste
2 tablespoons of vegetable oil

Directions
1.In a large stock pot, boil potatoes.
2. Add oil and onion to a large sauce pan. Cook on medium heat for 4-5 minutes.
3. Add chorizo to the onion mixture and cook well. *If using using a turkey or soy chorizo you may need to add more oil. Chorizo should be very oily.
4. Drain potatoes and add them to the chorizo/onion mixture. Use a potato masher to mash potatoes into the mixture and blend. 

Ready to fill your dough husks!
*The Chorizo Potato was great with breakfast!!