Green chile chicken tamales from Mexico One Plate At A Time by Rick Bayless

  • cilantro
  • masa harina
  • chicken pieces
  • tomatillos
  • jalapeño chiles
  • lard
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on December 24, 2015

    My filling came out much too liquid-y. I'm not sure why. Still, these were good.

  • imaluckyducky on July 02, 2013

    First time making tamales on my own. Clear instructions and the visuals in the cookbook are a godsend! The first round of tamales, the dough was far too sticky for me to work easily. A good trick around that is to use the back of a metal spoon to spread the masa on the corn husk. The filling-to-masa ratio favors the masa, so the next time I make these I'll remember to scoop more filling for my preferences. The masa comes out light, and the flavor of the filling translates well and is dynamite.

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