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Green Chicken Tamales

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Green chicken tamales are a traditional Mexican dish made with tender shredded chicken in a zesty green tomatillo sauce, wrapped in soft masa dough and steamed in corn husks. Comforting and flavorful, they’re perfect for celebrations or cozy family meals.

Ingredients

  • For the filling:
  • 2–3 cups cooked, shredded chicken
  • 1 lb tomatillos (husks removed and rinsed)
  • 1–2 jalapeños or serrano peppers (to taste)
  • 2 garlic cloves
  • 1/2 onion
  • 1/2 cup fresh cilantro
  • 1 tsp salt (or to taste)
  • 1/2 cup chicken broth (as needed)
  • For the masa:
  • 4 cups masa harina
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/3 cups lard or vegetable shortening
  • 3–4 cups chicken broth (enough to make a soft dough)
  • Other:
  • 24 dried corn husks (soaked in warm water until pliable)

Instructions

  1. Soak the dried corn husks in warm water for at least 1 hour until soft. Rinse and set aside.
  2. Make the green sauce: Boil tomatillos, garlic, onion, and peppers in water until soft. Drain and blend with cilantro, salt, and enough chicken broth to make a smooth sauce. Simmer for 10–15 minutes to thicken slightly.
  3. Prepare the filling: Mix the shredded chicken with the green sauce until well coated. Taste and adjust seasoning if needed.
  4. Make the masa dough: In a large bowl, mix masa harina, baking powder, and salt. Add chicken broth gradually and mix into a soft dough. Beat in lard or shortening until light and spreadable. The dough is ready when a small piece floats in water.
  5. Assemble the tamales: Spread 2–3 tablespoons of masa onto the center of a corn husk. Add a spoonful of chicken filling. Fold the sides over, then fold the bottom up to close.
  6. Steam the tamales: Place upright in a steamer with the open end facing up. Steam over medium heat for 1 to 1½ hours, or until masa pulls away easily from the husk.
  7. Let tamales rest for 10 minutes before serving to firm up.

Notes

Use serrano peppers for extra heat in the green sauce.Test masa readiness by floating a small ball in water—it should float when properly mixed.Make-ahead friendly: both masa and filling can be prepped in advance.Steam in batches if your steamer is small—do not overcrowd.Great for freezing—store steamed or unsteamed tamales for later use.

Nutrition

Find it online: https://cookibly.com/green-chicken-tamales/