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Green Chicken Tamales

Green Chicken Tamales (Tamales Verdes)

Green chicken tamales, also known as tamales verdes, are traditional Mexican tamales made with tender shredded chicken simmered in tangy green tomatillo sauce, wrapped in corn husks, and steamed until soft and fluffy.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 20 tamales
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Green Chicken Filling
  • 2 pounds chicken thighs or breasts
  • 1 pound tomatillos husked and rinsed
  • 2 –3 green chiles jalapeño or serrano
  • ½ white onion
  • 2 cloves garlic
  • ½ cup fresh cilantro
  • Salt to taste
For the Masa
  • 4 cups masa harina
  • 3 cups chicken broth warm
  • 1 cup lard or vegetable shortening
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
For Assembly
  • 20 –25 dried corn husks soaked in warm water

Method
 

  1. Soak corn husks in warm water until soft and pliable. Set aside.
  2. Cook chicken in lightly salted water until tender. Shred and reserve some broth.
  3. Simmer tomatillos and green chiles until softened. Blend with onion, garlic, cilantro, and salt until smooth.
  4. Cook the green sauce in a pan for 10 minutes, then stir in shredded chicken. Set aside.
  5. In a large bowl, beat lard or shortening until fluffy. Mix in masa harina, baking powder, and salt.
  6. Gradually add warm chicken broth and mix until the masa is soft and spreadable.
  7. Spread a thin layer of masa onto the smooth side of a corn husk. Add green chicken filling down the center.
  8. Fold sides inward and fold the bottom up to seal.
  9. Stand tamales upright in a steamer and steam for 90 minutes, or until the masa pulls away easily from the husk.
  10. Let tamales rest for 10 minutes before serving.

Notes

  • Masa should be soft and spreadable; dry masa results in crumbly tamales.
  • Do not overfill-too much filling causes tamales to leak.
  • Tamales are fully cooked when the masa releases easily from the husk.
  • Freeze cooked tamales for up to 3 months and reheat by steaming.