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
Scale
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.
