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    Home » Recipes » Chicken

    Chicken Salsa Verde Tamales + VIDEO

    Published: Nov 19, 2020 · Updated: Nov 9, 2022 by Maggie Unzueta

    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
    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.

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

    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!

    Table of Contents

    • 1 More Mexican Tamales Recipes:
    • 2 Pro Tip:
    • 3 5 Tips on How to Make Tamales Faster:
    • 4 Chicken Salsa Verde Tamales
      • 4.1 Ingredients
        • 4.1.1 For the Filling:
        • 4.1.2 For the Corn Husks:
        • 4.1.3 For the tamales:
      • 4.2 Instructions
        • 4.2.1 For the Filling:
        • 4.2.2 For the Corn Husks:
        • 4.2.3 For the Tamales:
      • 4.3 Video
      • 4.4 Notes
      • 4.5 Nutrition
          • 4.5.0.1 Maggie Unzueta

    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 ½ – 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.

    Hungry for More?

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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!
    4.99 from 66 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 2 hours hours
    Cook Time: 2 hours hours
    Total Time: 4 hours 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!
    Maggie Unzueta
    Website | + posts

    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.

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    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

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      Recipe Rating




    1. Joan

      April 29, 2023 at 1:32 pm

      5 stars
      Making these now! Yum.
      Thanks Maggie
      Huge fan!

      Reply
      • Maggie Unzueta

        May 01, 2023 at 9:49 am

        That’s great to hear! Hope you enjoy the tamales. Thank you.

        Reply
    2. Kait

      November 01, 2022 at 9:18 pm

      5 stars
      This recipe was amazing! I made two chicken breasts in a skillet and seasoned with almost all the same spices, but put on ground thyme in substitute for the bay leaf’s flavor, and my family loved it. I’m definitely making this again sometime. Also, homemade masa is worth the hassle. I followed your recipe, added onion and garlic powder, while also using chicken broth, and it was so flavorful. Thank you so much for the recipes!!

      Reply
      • Maggie Unzueta

        November 03, 2022 at 6:08 pm

        Yay! So happy to hear that your family loved this recipe. 🙂

        Reply
    3. 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
    4. 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
    5. 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
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