If you have never experienced the joy of homemade tamales, get ready to fall in love with this Green Chicken Tamales (Tamales Verdes) Recipe! Bursting with vibrant colors and layers of flavor, these tamales showcase tender shredded chicken bathed in a tangy, zesty green salsa made from roasted tomatillos and jalapeños. Wrapped in softened corn husks, the masa dough is light and fluffy, creating a comforting, hearty bite that is perfect for celebrations or cozy family dinners. Once you make this recipe, your kitchen will be filled with irresistible aromas that invite everyone to gather around and savor every delicious morsel.
Ingredients You’ll Need
This Green Chicken Tamales (Tamales Verdes) Recipe calls for simple, authentic ingredients that each bring something special to the table. From the fresh tang of tomatillos to the rich creaminess of lard whipped into the masa, every component plays a role in building those unforgettable flavors and textures.
- 2 to 2.5 pounds pre-cooked shredded chicken: The juicy, tender protein base that soaks up the green salsa beautifully.
- 2 pounds tomatillos, husked and rinsed: Provide the signature tartness and bright green color essential to the salsa verde.
- 4 jalapeños, stemmed (seeded if less heat is preferred): Bring a mild heat and smoky flavor after roasting.
- 1 medium white onion, peeled and quartered: Adds a subtle sweetness and depth when broiled.
- 6 garlic cloves, unpeeled: Roasted to mellow their pungency and deepen their flavor in the salsa.
- 1 cup tightly packed cilantro: Fresh, herbal notes that brighten the filling.
- 2 teaspoons Mexican oregano: Adds an earthy, slightly citrusy fragrance unique to Mexican cooking.
- 2 teaspoons ground cumin: Warm spice that complements the chicken and salsa.
- Juice of 2 limes: A splash of acidity to balance flavors and enhance brightness.
- Fine sea salt, to taste: Essential for seasoning every element perfectly.
- 4 cups (480g) Maseca Para Tamal: Special masa flour that creates the authentic tender dough texture.
- 2 cups lard: Whipped to fluffy perfection, it’s key to achieving soft, airy tamales.
- 4.5–5 cups warm chicken broth, as needed: Hydrates the masa while adding savory depth.
- 1.5 teaspoons fine sea salt: Seasons the masa dough, ensuring balanced taste.
- 1 teaspoon baking powder: Adds lightness and lift to the masa structure.
- 40-50 dried corn husks: Soaked and softened to wrap the tamales securely while cooking.
- Hot water for soaking: To make the corn husks pliable and easy to handle.
How to Make Green Chicken Tamales (Tamales Verdes) Recipe
Step 1: Preparing the Corn Husks
Start by soaking your dried corn husks in very hot water for 30 to 60 minutes until they become fully pliable. This ensures the husks won’t tear when you wrap the tamales. After draining, pat them dry and set the largest husks aside as these will be perfect for folding around the masa and filling.
Step 2: Roasting the Salsa Ingredients
Arrange tomatillos, jalapeños, onion quarters, and unpeeled garlic cloves on a baking sheet and broil until each piece is softened and slightly charred. This roasting step amplifies the flavors by adding a smoky depth and brings out natural sweetness in the veggies, which is crucial to the salsa verde’s vibrant taste.
Step 3: Blending the Green Salsa
Remove the roasted garlic from its skins and combine it in a blender along with the roasted tomatillos, chiles, onion, fresh cilantro, lime juice, oregano, cumin, and a pinch of salt. Blend until completely smooth. Taste and adjust seasoning here for perfect balance—this salsa is the soul of your Green Chicken Tamales (Tamales Verdes) Recipe filling.
Step 4: Mixing the Chicken Filling
Toss the shredded chicken with about 2 to 2½ cups of the green salsa until thoroughly coated. The filling should be moist but not watery, allowing each tamal a burst of juicy, zesty chicken goodness in every bite. Set aside and let it cool while you prepare the masa dough.
Step 5: Whipping the Lard
Whipping the lard until it’s pale and fluffy is a secret step that makes a huge difference. Use a stand mixer with a paddle attachment and beat the lard on medium-high speed for 4 to 6 minutes to achieve this light texture, which will create wonderfully tender tamales.
Step 6: Preparing the Masa Dough
In another bowl, whisk together the Maseca Para Tamal, salt, and baking powder. Gradually add this dry mixture to the whipped lard, alternating with warm chicken broth, until you get a soft, creamy masa. It should spread easily like fluffy hummus. Let it rest so the masa fully hydrates, and test its readiness by seeing if a small ball floats in cold water—if it floats, you’re ready to assemble!
Step 7: Assembling the Tamales
Lay out a softened corn husk and spread about 3 tablespoons of masa in the center, leaving a border at the edges. Spoon 2 tablespoons of the green chicken filling down the center of the masa, then fold the husk sides inward over the filling, sealing the masa in the middle. Fold the bottom flap up to close and tie with a thin strip of husk, if desired. This classic wrapping method keeps everything neatly packed for steaming.
Step 8: Preparing the Steamer
To prevent sticking, place a few soaked corn husks in the bottom of your steamer basket. Fill the pot below with water, making sure it stays below the insert’s level so the tamales steam gently without direct contact with water.
Step 9: Steaming the Tamales
Arrange tamales upright with their open ends facing up in the steamer. Steam over simmering water for 1 hour 45 minutes to 2 hours, topping up water as needed. Alternatively, you can use an Instant Pot’s Steam mode for 50 to 60 minutes after preheating. Patience here pays off with perfectly cooked masa that pulls away easily from the husk.
Step 10: Checking for Doneness
Test a tamal by peeling back the husk; the masa should look set and detach cleanly. If it still clings or feels sticky, continue steaming in 10 to 15-minute increments until perfect. This step guarantees a tender texture that’s neither dry nor gummy.
Step 11: Resting Before Serving
Allow the tamales to rest for 10 to 15 minutes after steaming—this helps the masa firm up a bit and become wonderfully fluffy. Serve them warm, with extra salsa verde or your favorite toppings for a truly memorable meal experience.
How to Serve Green Chicken Tamales (Tamales Verdes) Recipe
Garnishes
Classic garnishes like a dollop of crema or sour cream, a sprinkle of crumbled queso fresco, and fresh cilantro leaves add a creamy, tangy, and fresh contrast to the rich green chicken tamales. A wedge of lime on the side invites a bright squeeze that awakens all the flavors.
Side Dishes
Green Chicken Tamales (Tamales Verdes) go beautifully with simple Mexican sides such as refried beans, Mexican rice, or a refreshing cabbage slaw. The balance of textures and flavors from these sides highlights the tamales as the star of the meal without overwhelming the palate.
Creative Ways to Present
You can serve these tamales family-style, letting everyone unwrap their own at the table for an interactive and festive vibe. For a modern touch, plate individual tamales with small bowls of salsa verde and garnishes artfully arranged to impress guests. Wrapping the tamales in fresh banana leaves before steaming adds an exciting aroma and slightly different flavor, perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the tamales in an airtight container in the refrigerator for up to 3 days. Keeping them wrapped in their husks helps preserve moisture and flavor, making for delicious next-day meals.
Freezing
Green Chicken Tamales (Tamales Verdes) freeze wonderfully. Wrap cooked tamales individually in plastic wrap or foil, then place them in a freezer bag for up to 3 months. This makes for a convenient, ready-to-steam meal whenever you crave a comforting taste of Mexico.
Reheating
Reheat tamales by steaming them again for 20 to 30 minutes until warmed through, or microwave them wrapped in a damp paper towel for about 2 minutes. Avoid overheating to keep the masa tender and avoid drying out the filling. Reheating gently brings back that fresh-from-the-steamer softness.
FAQs
Can I use store-bought shredded chicken for this recipe?
Absolutely! Using pre-cooked shredded chicken saves time and works perfectly in this recipe. Just make sure it’s well-seasoned or neutral enough to soak up the salsa verde flavors completely.
What if I don’t have lard? Can I substitute it?
You can use vegetable shortening as a substitute for lard in this Green Chicken Tamales (Tamales Verdes) Recipe. Though lard adds a traditional richness, vegetable shortening still helps create fluffy masa with a good texture.
How spicy will the tamales be with jalapeños?
The heat level is moderate when using jalapeños with seeds removed. If you want a milder tamal, simply seed the jalapeños thoroughly or reduce the number used. For more heat, include the seeds or swap jalapeños with serranos.
Is there a vegetarian version of these tamales?
Yes! You can replace the shredded chicken with roasted vegetables or beans and use vegetable broth instead of chicken broth for a vegetarian take on this Green Chicken Tamales (Tamales Verdes) Recipe. The flavorful salsa verde remains the heart of the dish.
How can I tell when the tamales are fully cooked?
When the masa pulls away easily from the husk and feels firm but tender to the touch, your tamales are done. If the masa sticks or seems doughy, continue steaming in short bursts until the perfect texture is achieved.
Final Thoughts
There is truly nothing like homemade tamales to bring people together, and this Green Chicken Tamales (Tamales Verdes) Recipe is a shining example of comfort food artistry. It combines fresh, vibrant salsa with tender chicken and exquisitely soft masa for a dish that feels both traditional and exciting. From preparing to steaming to serving, each step is an opportunity to create something special that your family and friends will cherish. Don’t wait for a special occasion—give these tamales a try soon, and let their rich flavors brighten up your kitchen and your table!
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Green Chicken Tamales (Tamales Verdes) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 30 minutes
- Yield: 40-50 tamales
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Description
These Green Chicken Tamales, also known as Tamales Verdes, feature tender shredded chicken coated in a vibrant homemade salsa verde, encased in a fluffy, flavorful masa dough, and wrapped in pliable corn husks. Steamed to perfection, they offer a traditional Mexican comfort food experience that’s both rich and zesty, perfect for festive occasions or family meals.
Ingredients
Filling
- 2 to 2.5 pounds pre-cooked shredded chicken
- 2 pounds tomatillos, husked and rinsed
- 4 jalapeños, stemmed (and seeded for less heat if preferred)
- 1 medium white onion, peeled and quartered
- 6 garlic cloves, unpeeled
- 1 cup tightly packed cilantro
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- Juice of 2 limes
- Fine sea salt, to taste
Masa Dough
- 4 cups (480g) Maseca Para Tamal (masa harina for tamales)
- 2 cups lard
- 4.5–5 cups warm chicken broth, as needed
- 1.5 teaspoons fine sea salt
- 1 teaspoon baking powder
Assembly
- 40–50 dried corn husks
- Hot water for soaking husks
Instructions
- Soak Corn Husks: Place the dried corn husks in a large bowl and cover them with very hot water. Weigh them down with a plate to keep them submerged, and soak for 30–60 minutes until fully pliable. Drain, pat dry, and set aside the largest husks for wrapping tamales.
- Prepare Salsa Verde: Arrange tomatillos, jalapeños, onion, and unpeeled garlic on a baking sheet. Broil for about 10 minutes, flipping halfway, until lightly charred and softened. Remove from oven, squeeze roasted garlic flesh from skins into a blender (discard skins), and add roasted vegetables, pan juices, cilantro, lime juice, Mexican oregano, cumin, and salt. Blend until smooth. Taste and adjust seasoning.
- Mix Chicken Filling: In a large bowl or pot, combine the shredded pre-cooked chicken with about 2 to 2½ cups of the salsa verde, stirring to coat evenly. The mixture should be juicy but not watery. Add more salsa if needed. Set aside to cool.
- Whip Lard: Using a stand mixer with paddle attachment, beat the lard on medium-high for 4–6 minutes until it becomes pale, fluffy, and lighter in texture to help create tender tamales.
- Combine Dry Ingredients: In a separate bowl, whisk together the Maseca Para Tamal, salt, and baking powder until evenly mixed.
- Make Masa Dough: With the mixer on low speed, gradually add the dry masa mixture to the whipped lard, alternating with splashes of warm chicken broth. Continue adding broth (4½ to 5 cups total) until the masa is soft, creamy, and spreadable, similar to fluffy hummus. Increase mixer speed briefly for a lighter texture. Let masa rest 20–30 minutes to hydrate, loosening with more broth if needed. Test readiness by dropping a pea-sized ball in cold water; it should float. If it sinks, adjust with more lard or broth and test again.
- Assemble Tamales: Place a softened corn husk smooth-side up on the work surface. Spread about 3 tablespoons of masa into a ¼-inch-thick rectangle in the center, leaving edges clear. Spoon about 2 tablespoons of green chicken filling down the center. Fold sides inward to meet in the middle, then fold the bottom flap upward to seal. Leave the top open and optionally tie with a thin husk strip. Repeat with remaining ingredients.
- Prepare Steamer: Line the bottom of the steamer insert with a few corn husks to prevent sticking. Add water to the pot below, ensuring the level stays just beneath the insert.
- Steam Tamales: Arrange tamales upright in the steamer with open ends facing upward. For stovetop steaming, cover and steam for 1 hour 45 minutes to 2 hours, checking water levels periodically and adding more as needed. For Instant Pot steaming, preheat water using Sauté mode, then switch to Steam mode with vent open, steaming for 50–60 minutes.
- Check Doneness: Tamales are done when masa pulls away easily from the husk and feels set, not sticky. If masa sticks or seems undercooked, steam an additional 10–15 minutes and check again.
- Rest and Serve: Remove tamales from steamer and let rest for 10–15 minutes to firm up and remain fluffy. Serve warm with extra salsa verde, crema, or toppings of choice.
Notes
- Soaking corn husks until pliable is key to easy wrapping and prevents tearing.
- Roasting the vegetables before blending adds depth and smokiness to the salsa verde.
- Whipping the lard makes the masa light and tender for soft tamales.
- Testing masa floatation in cold water ensures perfect dough texture; floating means it’s ready.
- Steaming time may vary slightly depending on tamale size and steamer type—check for doneness accordingly.
- Leftover tamales can be refrigerated or frozen and reheated by steaming or microwaving wrapped in damp paper towels.
