Chicken tamales with salsa verde

Chicken second courses Mexican cuisine

This recipe is a combination of two different recipes: the tamales are from Chef Tello Carreon (formerly of Nixta in St. Louis), and the salsa verde Chef Kaelin Ulrich Trilling (formerly of Nashville's Bajo Sexto). The chicken that fills the tamales is stewed in the salsa verde, and the extra salsa verde is used as... well, salsa. <br /> <br />Featured in: <a href="TK">Day of the Dead, in a Spread</a>.