Green tamales with zucchini and chicken

Yamilette González
Oaxacan, sweet, mole, or green... all tamales are exquisite! At Kiwilimón, we know that classics never go out of style, but we set out to give more flavor to green tamales with a bit of zucchini and chicken; they are perfect for Candlemas Day!Did you know? In Mexico, the variety of tamales is immense and can be prepared with corn husk, banana leaf, or even in a pot. Which ones are your favorites?Click here to see more tamale recipes!
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Ingredients
8
Servings
  • 4 cups masa mix for tamales
  • 1/2 cups lard
  • 1/2 tablespoons salt
  • 1 tablespoon baking powder
  • 2 cups chicken broth
  • 500 grams tomatillo, cooked, for the green sauce
  • 4 serrano chiles, cooked, for the green sauce
  • 1 bunch cilantro, for the green sauce
  • 1 clove garlic, for the green sauce
  • 1/4 onions, for the green sauce
  • 1 cup chicken broth, for the green sauce
  • 1 1/2 cups chicken breast, cooked and shredded
  • 1 1/2 cups pumpkin, in cubes
  • corn husks, soaked
Preparation
30 mins
1h
Low
  • In a bowl, beat the flour, lard, salt, baking powder, and chicken broth for 15 minutes or until you get a homogeneous and fluffy mixture.
  • Blend the tomato, chili, cilantro, garlic, onion, and chicken broth. Pour into a bowl and add the shredded chicken and zucchini.
  • Spread a bit of dough on a corn husk, add the green sauce with chicken and zucchini, and wrap to form the tamale. Make several tamales and set aside.
  • Place the green tamales in a steamer and cook over medium heat for 1 hour.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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