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Chicken Salsa Verde Tamales Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/chicken-salsa-verde-tamales-with-tomatillo-sauce/