Chicken and Progresso™ broth come together in these tomatillo salsa tamales that are wrapped in banana leaves - a perfect Mexican dinner.
- 1 package (16 oz) frozen banana leaves
- 1 teaspoon olive oil
- 2 lb tomatillos, husks removed, washed
- 1/4 medium onion
- 2 tablespoons fresh cilantro
- 2 serrano chiles, seeded
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 3 to 4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 4 cups instant corn masa for tamales
- 2/3 cup shortening
- 1 teaspoon salt
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon baking powder
- 2 cups cooked, shredded rotisserie chicken
- Place banana leaves on counter to thaw. Once leaves are pliable, use kitchen scissors to cut twelve (9x10-inch) almost-square shapes. Pull 1/4-inch strings from some of the remaining banana leaves to wrap tamales; set aside. Also set aside a few of the leftover banana leaf scraps and pieces to cover rack.
- Make Roasted Tomatillo Salsa. In 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat. Add tomatillos; cook and stir 3 to 4 minutes or until tomatillos are golden and spots appear. Place all salsa ingredients in 7-cup capacity blender. Cover; blend on high speed until mixture is almost smooth. Pour into same 12-inch skillet. Cook 5 to 7 minutes, uncovered, over medium heat until salsa deepens in color and is reduced slightly. Set aside.
- In large bowl, mix 2 cups of the chicken broth and remaining tamale dough ingredients. Beat with electric mixer on medium speed, adding additional chicken broth as needed to make soft dough. In small bowl, mix shredded chicken and 1/2 cup of the salsa. Drain chicken mixture to of excess liquid.
- Pat banana leaves dry with paper towels. Place 1/2 cup tamale dough on smooth side of each banana leaf. Flatten slightly; make small indentation with back of spoon or fingers. Place about 2 tablespoons chicken mixture on dough. Using fingers, fold dough around filling, covering completely. Size of tamale should be 4x3 inches and 1 inch high. If there are any splits in the banana leaf, use a banana leaf scrap to double up that area. Fold bottom part of banana leaf over filling. Fold top part of leaves over filling; press leaf to keep in place. Fold both sides toward center, forming a square. Using banana leaf strings, tie each square around middle to look like package.
- In 12-inch skillet with deep sides or in a 5-qt dutch oven, place round cooling rack on bottom. Pour boiling water into pan, almost covering rack. (Water should not touch tamales when they are added.) Place reserved banana leaf pieces and scraps on top of rack. Arrange tamales on rack inside pan, standing upright and leaning against sides of pan. Cover; turn heat to low. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough is firm. (Add more water if necessary during cook time.) Let tamales stand, uncovered, 10 minutes. Carefully unfold tamales by removing string. Serve with warmed Roasted Tomatillo Salsa.