Authentic home cooking from Mexico, with US measurements. 
Green Salsa Tamales with Hoja Santa Leaves
My grandfather loved these tamales. Originally, my aunt used to make them for him, she passed the recipe to me and now I’m making it for him.
Green Salsa Tamales with Hoja Santa Leaves
My grandfather loved these tamales. Originally, my aunt used to make them for him, she passed the recipe to me and now I’m making it for him.
Open in Cookpad AppSteps
- 1
Wash all the vegetables.
- 2
Add salt and pork lard to the masa to taste. Gradually add the lard until the masa no longer sticks to your hands.
- 3
Before starting the rest, soak the corn husks in water.
- 4
Cook the chicken breast with a quarter of the onion, one clove of garlic, and salt.
- 5
While the chicken cooks, in another pot, cook the tomatillos and jalapeños.
- 6
Once the tomatillos and peppers are ready, blend them together. Add the cooked ingredients, plus another quarter of the onion, the cilantro, and the hoja santa leaves.
- 7
Slice a quarter of the onion into thin strips and sauté in oil.
- 8
Pour all the salsa into a pot with the sautéed onion and bring to a boil.
- 9
Prepare your ingredients: set out the salsa, the shredded chicken, the soaked corn husks, and the masa to assemble the tamales.
- 10
On a corn husk, spread a layer of masa, add some shredded chicken, and top with salsa.
- 11
Wrap up the tamale and arrange them in a pot to steam for one hour.
- 12
Your tamales are ready to serve.
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