Side dishe for 24

Chile Verde Tamales

Name: Chile Verde Tamales
Total time: 240 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 1 white onion; 2 cloves garlic; 2 bay leaves; 2 tbsp kosher salt; 1 tbsp black peppercorn; 2 lb tomatillos; 1/2 white onion; 2 cloves garlic; 2 jalapeños; 1 tsp kosher salt; 1 bunch cilantro; 50 dried corn husks; 8 cups masa harina flour; 2 tbsp baking powder; 1 tbsp kosher salt; 7 cups chicken broth; 2 cups lard or vegetable shortening

Corn husks hold soft masa and tangy tomatillo chile verde, which steam together into tender tamales.

Typical price

$4.33for 4 servings

$1.08 per serving$4.33 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: holajalapeno.com

240 minstart to table
Involveddifficulty
24servings as written
$typical cost tier

Mexican Dairy-free Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.6 lb	$0.77Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Tomatillos$2.49/lb typical	2 lb	$4.98Typical price
Poblano and other fresh chiles$0.60 each typical	2	$1.20Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	1	$1.49Typical price
Corn kernels$0.09/oz typical	50 oz	$4.50Typical price
Broth or stock$0.07/oz typical	58 oz	$4.07Typical price
Total for the servings shown		$25.98

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperFlourBaking powder and sodaCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 white onion
2 cloves garlic
2 bay leaves
2 tbsp kosher salt
1 tbsp black peppercorn
2 lb tomatillos
1/2 white onion
2 cloves garlic
2 jalapeños
1 tsp kosher salt
1 bunch cilantro
50 dried corn husks
8 cups masa harina flour
2 tbsp baking powder
1 tbsp kosher salt
7 cups chicken broth
2 cups lard or vegetable shortening

Steps

Soak the dried corn husks in hot water for 30 minutes, keeping them submerged.
Simmer the tomatillos, onion, garlic, jalapeños, bay leaves, salt, and peppercorns in water for 15 minutes, then blend with the cilantro.
Mix the masa harina, baking powder, and salt, then work in the lard and chicken broth until soft.
Spread masa on 24 husks, add chile verde in the center, fold the husks, and stand the tamales upright in a steamer.
Steam the tamales over simmering water for 100 minutes, adding water as needed.
Rest the covered tamales for 10 minutes, then check that the masa pulls cleanly from the husks.