Chicken Tamales Verdes

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 tsp Coriander, ground
  • 30 Corn husks
  • 3 Cubanelle or banana peppers
  • 3 Garlic cloves
  • 3 Jalapenos
  • 1/4 Onion, medium
  • 3 sprigs Oregano
  • 3 Poblano chiles
  • 1 Salsa and lime, Fresh
  • 4 Scallions
  • 4 Tomatillos, large

• Canned Goods

  • 2 1/4 cups Chicken stock or low sodium chicken broth, homemade
  • 3 cups Omemade chicken stock or low-sodium chicken broth

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3 3/4 cups Corn masa flour, instant
  • 1 Kosher salt
  • 2 tbsp Kosher salt
  • 2 3/4 cups Lard
  • 1/3 cup Schmaltz or lard
  • 3 lbs Unprepared" fresh corn masa

• Oils & Vinegars

  • 2 tsp White wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on bonappetit.com

Ingredients

• 4 large tomatillos (or 6 medium), husks removed, rinsed
• 3 cubanelle or banana peppers, halved, seeded, stemmed
• 3 poblano chiles, halved, seeded, stemmed
• 3 jalapeños, halved, seeded, stemmed
• ¼ medium onion
• 4 scallions, trimmed
• 3 garlic cloves, unpeeled
• ⅓ cup schmaltz or lard, melted, cooled
• 3 sprigs oregano
• Kosher salt
• 2 teaspoons white wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 rotisserie chicken, skin removed, meat coarsely chopped
• 3¾ cups instant corn masa flour (such as Maseca Tamal Instant Corn Masa Mix)
• 2 cups homemade chicken stock or low-sodium chicken broth
• 1¼ cups plus 2 tablespoons lard, melted, plus more if needed
• 1 tablespoon kosher salt
• 1½ teaspoons baking powder
• 3 pounds “unprepared” fresh corn masa for tamales
• 1¼ cups plus 2 tablespoons lard, melted, plus more if needed
• ¼ cup homemade chicken stock or low-sodium chicken broth
• 1 tablespoon kosher salt
• 30 corn husks (from a 1-pound bag)
• 3 cups omemade chicken stock or low-sodium chicken broth, plus more
• Fresh salsa and lime wedges (for serving)