Go Back
+ servings
A picture of a chicken salsa verde tamal served on a plate and topped with salsa.
Print Recipe
4.96 from 23 votes

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!
Prep Time2 hrs
Cook Time2 hrs
Total Time4 hrs
Course: Dinner
Cuisine: Mexican
Servings: 36
Calories: 111kcal

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:

For the tamales:

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