Description
A traditional recipe gets a new flavor when placed on your barbecue grill!

Ingredients

• 8 medium tomatillos, cored, washed, papery skins removed
  
• 2 jalapeños, stemmed, seeded, de-veined
  
• 1/4 white onion, coarsely chopped
  
• 1 medium garlic clove
  
• 1/2 bunch cilantro, leaves only
  
• Salt and pepper
  
• 1 1/4 cups shredded, poached or roasted chicken, bones and
  
• skin removed
  
• 1 recipe, Maseca Tamale dough, (follow package instructions
  
• for one batch)
  
• Corn husks, soaked in warm water 1 hour

Preparation
For sauce: Bring salted water to boil in medium-sized saucepan. Add cored tomatillos and jalapeños and cook, uncovered, 15 minutes. Drain off water and place tomatillos and jalapeños in blender. Add onion, garlic and cilantro and pulse to sauce consistency. Salt and pepper to taste. Add chicken to sauce, stir and refrigerate.

For tamales: Prepare masa. Lay out 10 corn husks and divide masa into center of each husk. Spread masa about 1/4 inch thick. Place dollop of chicken mixture in center of masa. Roll tamale in torpedo shape and tie both ends with piece of corn husk. Place tamales in vegetable steam basket with 1 1/2 inches of water in saucepan, cover; cook over medium heat 55 minutes. Check pan regularly to make sure there is enough water. Remove tamales from pan, cool, then place in covered container and store in refrigerator until ready to grill. You may top your tamales with your favorite salsa.

Nutrition
no information available

Serves
Makes 10 tamales

Variations
no information available