
Restaurant Style Salsa
If you have roughly 5 minutes to spend in the kitchen, Restaurant Style Salsa might be a great
Put garlic cloves under the skin of the chicken
Chop the onion and scatter around the bottom of the pan.
Remove the hulls from the tomatillos. They will be sticky, don't worry if you can't wash it all off.
Place all the tomatillos and chiles into a sauce pot. Cover with water and boil until soft.
Remove the tomatillos and chiles from the water and place in a blender.
Add all the remaining ingredients and blend until smooth.
Mix all together to make a soft, sticky dough.
Add your shreded chicken to a skillet and cover with about two cups of salsa verde.
If you have large olives you will want to cut them in 1/2 or in 1/
Place in small bowl and set aside.
Place in a small bowl, cover with water to previent them from turning brown and set aside.
Remove the soaked corn husks from the pot.
Place a potatoe sclice in the middle of the chicken and an olive at the end.
In a large pot pour in a about two cups of water.
Place as many tamales that will fit in the pot, open end facing up.
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If you have roughly 5 minutes to spend in the kitchen, Restaurant Style Salsa might be a great
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