Chicken Salsa Verde Tamales Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chicken Salsa Verde Tamales wrap tender shredded chicken simmered in tangy tomatillo salsa verde inside soft corn masa dough, steamed in corn husks for authentic Mexican holiday magic.

Ready in 3 hours (plus soaking), they serve 20-24 with vibrant green filling and pull-apart tenderness.

Why This Recipe Works

Tomatillos create bright salsa verde base. Lard aerates masa for fluffy texture. Chicken broth unifies flavors perfectly. Soaking husks prevents cracking. Freezer-friendly for tamaladas.

Ingredients & Prep

Chicken Filling:

• 3 lbs chicken thighs
• 1½ lbs tomatillos, husked
• 4 serrano peppers
• 1 onion, quartered
• 4 garlic cloves
• 1 tsp cumin
• Salt

Masa:

• 4 cups masa harina
• 3 cups chicken broth
• 1 cup lard
• 1 tbsp baking powder
• 1 tsp salt
• 60 corn husks

Step-by-Step Instructions

1. Soak corn husks in hot water 1 hour.
2. Simmer chicken with onion, garlic, salt 45 minutes; shred, reserve broth.
3. Boil tomatillos, serranos 10 minutes; blend with garlic, cumin, salt into salsa verde. Simmer chicken in salsa 15 minutes.
4. Beat lard fluffy; add baking powder, salt, masa harina alternately with broth until spreadable.
5. Spread 2 tbsp masa on husk wide end; add 2 tbsp filling. Fold sides, roll, fold narrow end.
6. Steam upright 60-90 minutes until masa pulls from husk.

Flavor Variations

Storage Tips

Freeze uncooked 2 months; steam from frozen. Refrigerate cooked 4 days.

FAQs

Masa sticks?
Fully cooked when peels clean.

Husks tear?
Double layer weak ones.

Dry masa?
More broth; beat fluffy.

Conclusion

Chicken Salsa Verde Tamales holiday-wrap love green perfection.

Chicken Salsa Verde Tamales Recipe

Print Recipe

Traditional chicken salsa verde tamales made with fluffy masa, tender shredded chicken, and tangy homemade green salsa, all wrapped in corn husks and steamed to perfection. Perfect for holidays, celebrations, or make-ahead meals.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 1 hr 15 mins
• Total Time: 2 hrs
• Yield: 20 tamales 1x
• Category: Main Dish
• Method: Steaming
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• Tamales:
• 30 dried corn husks
• 3 cups masa harina
• 2 cups warm chicken broth
• 2/3 cup lard or vegetable shortening
• 1 1/2 tsp baking powder
• 1 tsp salt
• Filling:
• 2 cups cooked chicken, shredded
• 2 cups salsa verde (homemade or store-bought)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste

Instructions

• 1. Soak corn husks in hot water for at least 30 minutes until pliable.
• 2. In a bowl, beat lard or shortening until fluffy. Mix in masa harina, baking powder, and salt.
• 3. Gradually add warm chicken broth and beat until light and spreadable.
• 4. In another bowl, combine shredded chicken with salsa verde, cumin, garlic powder, and salt.
• 5. Spread about 2 tablespoons of masa onto the center of each husk.
• 6. Add 1–2 tablespoons of chicken filling on top of the masa.
• 7. Fold sides of husk inward, then fold the bottom up to enclose.
• 8. Stand tamales upright in a steamer with open ends facing up.
• 9. Steam over simmering water for 60–75 minutes, adding water as needed.
• 10. Tamales are done when masa pulls away easily from the husk.
• 11. Let rest 10 minutes before serving.

Notes

• Freeze cooked tamales for up to 3 months.
• Use rotisserie chicken to save time.
• Serve with extra salsa verde or crema.

Nutrition

• Serving Size: 1 tamale
• Calories: 240
• Sugar: 1g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg

Keywords: chicken salsa verde tamales, green chile tamales, homemade tamales