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Home » Recipes » Chicken » Chicken Salsa Verde Tamales + VIDEO

Chicken Salsa Verde Tamales + VIDEO

Last Updated November 9, 2021. Originally Posted November 19, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chicken Salsa Verde Tamales is a classic Mexican favorite. Made traditionally during the Holidays or on special occasions. So yummy. So delicious!
Jump to Recipe Print Recipe
A chicken tamal on a corn husk and on a plate next to a fork and salsa.

A chicken tamal on a corn husk and on a plate next to a fork and salsa.

Chicken Salsa Verde Tamales are incredibly DELICIOUS! These little wrapped goodies are perfect for the Holidays and special occasions.

They’re SO tasty. My max is 4. I might be able to eat 5, if they’re small. 😉

Here, I’ll give you all the tips and tricks of master tamale makers!

More Mexican Tamales Recipes:

Red Pork Tamales
Bean Tamales
Pickled Jalapeno and Cheese Tamales
Beef Tamales

For the filling


Chicken Salsa Verde Tamales is a classic Mexican favorite. Made traditionally during the Holidays or for special occasions and served with yummy salsa. By Mama Maggie’s Kitchen

Sticking an entire chicken in a stock pot is super easy, and you also get chicken broth to put in the freezer for later use.

Two thumbs up to that!

You can even use a store-bought rotisserie chicken. Simply remove the skin.

Two forks shredded cooked chicken on a decorative blue plate.

  • Once it’s cooked, let the chicken cool.
  • Then remove the skin and the chicken.

Be careful with those bones! Best to remove the meat, then check it again for bones.

Prep ahead and do this ahead of time, even days ahead.

How to Prepare the Husks


Chicken Salsa Verde Tamales is a classic Mexican favorite. Made traditionally during the Holidays or for special occasions and served with yummy salsa. By Mama Maggie’s Kitchen

  • Before soaking, separate the corn husks.
  • Remove any corn hair and shake off any dust.

Word to the Wise:

Don’t skip this step!

Corn husks were hanging outside. They carry dust and dirt. Sometimes, you’ll even find bugs.

Chicken Salsa Verde Tamales is a classic Mexican favorite. Made traditionally during the Holidays or for special occasions and served with yummy salsa. By Mama Maggie’s Kitchen

  • Soak the dry corn husks in warm water.
  • Put something heavy on top of the husks while they are soaking.

Those suckers like to float yet I’ve never seen them do the backstroke. That’s why putting something heavy on the corn husks will ensure they are submerged in water.

  • 20 minutes in hot water.
  • Overnight is best.

It’s easy to make the masa for tamales. Just a couple of ingredients. Whip this. Mix that... (snaps fingers) ... and done! By Mama Maggie’s Kitchen

Making homemade masa dough is easier than you think.

Most grocery stores nowadays sell masa harina to make masa.

Or, if you’re lucky enough to live near a Mexican grocery store, you can save some time and buy it already made.

How to Assemble


A collage showing how to assemble and fold tamales.

  • Spread a thin layer of masa on a corn husk.
  • Add cooked chicken.
  • Add salsa verde.
  • Fold and set aside standing up.

This is no Henry Ford automated assembly line. Assembly requires hands.

Pro Tip:

Get the kids, the neighbors, friends into the kitchen. Then lock the doors. LOL. No escape until the tamales are done!

Make a party out of it. Tamaladas are parties where people get together and make tamales.

A collage showing how to arrange the tamales inside a steamer pot.

  • Add water to the bottom of a large steamer and add the insert.
  • Place a few corn husks on top of the insert.
  • Assemble the tamales around the pot with the OPEN-SIDE UP.
  • Cover and cook for 1 1/2 – 2 hours.

Corn husks break and rip. Use those for the bottom of the steamer pot.

Please Note: Old school Mexican cooks will tell you to add coins to the bottom of the pot. The rustling of the coins will tell you if there’s water in the pot. DO NOT do this!

Coins are dirty, and there are metallic properties in coins.

A steamer pot cooking on a stove.

5 Tips on How to Make Tamales Faster:

1- Boil an entire chicken. Use half for your dinner that night, and save the rest in a container in the fridge or freezer.

2- If you can’t make it from scratch, you can use a can of salsa verde.

3- You can buy a rotisserie chicken.

4- Got leftovers? Freeze them for tamales. Cooked chicken can freeze for up to 4 months.

5- Don’t make your masa, buy it.

For faster cooking method, make Instant Pot Pork Tamales or Instant Pot Chicken Tamales.

A chicken tamal cut in half and topped with salsa verde.

Chicken Salsa Verde Tamales are not hard to make. They are simply time consuming. Once you serve and taste them, you’ll see they are worth the effort.

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Did you make this recipe? Please rate the recipe below!

A picture of a chicken salsa verde tamal served on a plate and topped with salsa.

Chicken Salsa Verde Tamales

Chicken Salsa Verde Tamales is a classic Mexican favorite. Made traditionally during the Holidays or on special occasions. So yummy. So delicious!
4.96 from 23 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 2 hours
Cook Time: 2 hours
Total Time: 4 hours
Servings: 36
Calories: 111kcal
Author: Maggie Unzueta

Ingredients

For the Filling:

  • 1 whole chicken
  • 2 garlic cloves
  • 1 bay leaf
  • ½ onion
  • Salt
  • Pepper
  • Water (enough to cover the chicken)

For the Corn Husks:

  • 36 Corn Husks
  • Water (enough to cover the husks)

For the tamales:

  • 1 pound prepared masa
  • 4 cups salsa verde
  • Water (for the steamer pot)

Instructions

For the Filling:

  • Rinse chicken and remove any gizzards from the inside.
  • Place chicken in a large stockpot.
  • Add garlic, bay leaf, onion, salt and pepper.
  • Then add enough water to almost cover the entire chicken.
  • Cover and bring to a boil.
  • Reduce heat and cook for 45 minutes.
  • Remove chicken from the pot and let cool.
  • Strain the liquid and set aside for another recipe.
  • Once the chicken has cooled, separate the meat from the bones.
  • Set chicken meat aside.
  • Discard the bones.

For the Corn Husks:

  • Separate the corn husks.
  • Remove any debris, corn hair, or bugs that you may find.
  • Place in a large pot and cover with hot water.
  • Add a heavy object (like a pot lid) to fully submerge the husks.
  • The husks should be pliable in order to use.
  • Minimum 20 minutes. Best overnight.

For the Tamales:

  • Smear a thin layer of prepared masa on each corn husk.
  • To the middle of the masa layer, use your best judgement as to how much chicken to add.
  • Add salsa verde to the chicken. Again, using your best judgement.
  • Fold one side of the corn husk in.
  • Fold the other side in.
  • Fold the pointy top to the center of the tamale.
  • Set standing up while assembling the other tamales.
  • Repeat until there are no more corn husks left.
  • Add 2 cups of hot water to a steamer pot.
  • Add the insert and place some corn husks on the insert.
  • Place all the uncooked tamales to the pot.
  • The tamales should be standing with the open side up.
  • Cover and cook on low for 1 ½ to 2 hours.
  • Turn off the heat and let the pot stand covered for 30 minutes.
  • The tamales are ready when masa peels away from the corn husks easily.

Video

Notes

PRO TIP:
Get the kids, the neighbors, friends into the kitchen. Tamaladas are fun and will make things go faster!
TIPS ON HOW TO MAKE TAMALES FASTER:
1- Boil an entire chicken. Use half for your dinner that night, and save the rest in a container in the fridge or freezer.
2- If you can’t make it from scratch, you can use a can of salsa verde.
3- You can buy a rotisserie chicken. Remove skin. Then use. 
4- Got leftovers? Freeze them for tamales. Cooked chicken can freeze for up to 4 months.
5- Don’t make your masa, buy it.

Nutrition

Calories: 111kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Chicken, Holiday Recipes, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Pam Wattenbarger

    December 14, 2020 at 3:23 pm

    Those look so tasty! I am a fan of anything with salsa verde. It’s almost time for our Christmas Day tamales.

    Reply
    • Maggie U

      December 17, 2020 at 12:48 pm

      Salsa verde is the best! Hope you try this recipe

      Reply
  2. Heather

    December 14, 2020 at 7:10 pm

    These sound and look so delicious. I can’t wait to make them for my family.

    Reply
    • Maggie U

      December 17, 2020 at 12:40 pm

      This recipe is delicious. Hope you try it

      Reply
  3. Bri

    December 14, 2020 at 7:32 pm

    5 stars
    So easy and I love the salsa verde! Great recipe!!

    Reply
    • Maggie U

      December 17, 2020 at 12:39 pm

      Salsa verde is the best! So glad you enjoyed this!

      Reply
  4. Beth

    December 15, 2020 at 9:28 am

    5 stars
    These look delicious! I’ve never made tamales before, so I appreciate all the tips!

    Reply
    • Maggie U

      December 16, 2020 at 11:32 am

      Easy and delicious! Hope you try this recipe

      Reply
  5. Lynndee

    December 15, 2020 at 9:43 am

    That is one of my husband’s most fave foods to eat. I will have to make him some one of these days. 🙂

    Reply
    • Maggie U

      December 16, 2020 at 11:34 am

      This recipe it’s delicious. Hope you try it!

      Reply
  6. Kate | Life of a Ginger

    December 15, 2020 at 11:55 am

    Oh yum! My family and I LOVE tamales. These look delicious. Now I’m totally craving tamales!!

    Reply
    • Maggie U

      December 16, 2020 at 11:32 am

      So glad you enjoyed this!

      Reply
  7. sara lafountain

    December 15, 2020 at 2:10 pm

    I have always wanted to try to make tamales. This recipe looks like the perfect place to start!

    Reply
    • Maggie U

      December 16, 2020 at 11:25 am

      It is! It’s easy and delicious

      Reply
  8. Catalina

    December 16, 2020 at 7:45 am

    5 stars
    These tamales are so delicious and perfect for dinner tonight!

    Reply
    • Maggie U

      December 16, 2020 at 11:06 am

      Thank you! Glad you enjoyed it!

      Reply
  9. Maysz

    December 16, 2020 at 11:57 pm

    5 stars
    This looks so delicious and healthy recipe it makes me feel hungry I would love to try this recipe. Save this post

    Reply
    • Maggie U

      December 17, 2020 at 12:37 pm

      So glad you enjoyed this!

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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