Green Chicken Tamales (Tamales de Pollo en Salsa Verde)
These Green Chicken Tamales are made with tender shredded chicken, tangy salsa verde, and soft, fluffy masa. They’re a delicious Mexican favorite for holidays and special occasions.
Servings: 35
Calories: 212kcal
Ingredients
For the Filling:
For The Masa:
- 1⅔ cups lard (or shortening)
- 5 cups masa harina
- 3½ teaspoon salt
- 2½ teaspoon baking powder
- 4½ cups hot water
For the Corn Husks:
- 45 corn husks
- water (enough to cover the husks)
For the tamales:
- 6 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 10 cups of water, or enough water to 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.
To Make The Masa:
- Beat the lard with your mixer until it's smooth and creamy. About 2 minutes.
- Combine masa harina, salt, and baking powder in a bowl.
- Slowly add the dry ingredients to the lard, alternating with the hot water.
- Scrape down the sides of the bowl every so often. Continue mixing until a smooth dough forms.
- Set aside until ready to use.
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.
How To Assemble Tamales
- Smear a thin layer of prepared masa on each corn husk.
- Add a small amount of shredded chicken to the center of the masa.
- Spoon salsa verde over the chicken, being careful not to overfill the tamale.
- 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.
- Arrange the uncooked tamales upright in the steamer.
- 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: 212kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 599mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg