Chicken en Chile Verde Tamales
Tamales are a project, but so worth it—especially with friends or family helping with assembly. This recipe comes from chef Jorge Guzmán of Petite León in Minneapolis
Source: Midwest Living
Credit: Kevin Miyazaki
Or preheat broiler. Place tomatillos, poblanos, jalapeños and garlic in a foil-lined 15x10x1-inch baking pan and broil until blackened, charred and blistered, turning occasionally and removing items when done (about 3 minutes for the garlic and 10 minutes for the other ingredients). Peel garlic when cool. Remove stems and seeds from chiles.
Layer cooled tamales (in husks) in an airtight container. Freeze up to 3 months. Thaw tamales in the refrigerator overnight. To reheat, place a few tamales on a plate and cover with a damp paper towel. Microwave on high 1 to 2 minutes.
250 calories; fat 14g; cholesterol 61mg; saturated fat 4g; carbohydrates 17g; mono fat 5g; poly fat 3g; insoluble fiber 2g; sugars 2g; protein 14g; vitamin a 135.8IU; vitamin c 29.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 6.8mcg; vitamin b12 0.2mcg; sodium 361mg; potassium 227mg; calcium 49mg; iron 2.1mg.