How To Make Authentic Hatch Green Chile Chicken And Cheese Tamale Recipe. 100 Year Old Family Recipe

Cooking With Steve G Hatch Green Chile Chicken And Cheese Tamales Recipe Tamale Filling 6lbs of boneless skinless chicken thighs 2 medium brown onions 3 heads of garlic top cut off to expose garlic tops 1 cup of Negra modelo beer 2 cap-fulls of liquid smoke Green Chile Salsa Verde 8 Hatch Green Chile roasted the chard skin peeled and seeds removed. 9 large Jalapeño Chile Peppers stems removed and roasted under broiler until lightly charred. Removing the seed from jalapeños is optional. Only remove the seed after roasting chile if you want less spicy green chile. 8 large Serrano Chile Peppers roasted under broiler until lightly charred. I recommend leaving chard skin on Jalapeños pepper and Serrano peppers as this will all depth of flavor to your green chile sauce. 20 medium size tomatillos. Remove husks and rinse under lukewarm water to remove some of the sticky residue on the tomatillos. Roast tomatillos under broiler (on center rack in a 13x9 casserole dish) (see video for roast times) until soft turning over once to evenly roast tomatillos. Try not to let tomatillos burn or burst. 3 cups of fresh Cilantro 2 cup filtered Water Ground Cumin Garlic Powder or granulated garlic Onion powder Kosher salt Masa: 9 pounds of Masa For Tortillas 3 Pounds (buy in 1 pound boxes) of Farmer John Manteca or Morrell Pork Lard. 2 1/4 cups of Chicken Broth you’ll make by slow cooking your chicken thighs 3 tbls kosher salt. 9 tbsp of Hatch Green Chile Powder Other ingredients you’ll need 2-40 quart tamale pots 5qt or 8 qt KitchenAid stand up mixer or a really good electric hand mixer. A large blender. Ground Cumin 3 - 16oz packages of corn husks 1-1/2 pounds of Monterey Jack Cheese 2 heaping tbls of Bacon grease or other fat. A crock pot that can hold 6 pounds of boneless skinless chicken thighs. 2 quarters