Authentic chicken tamales with salsa verde represent the heart of Mexican culinary tradition, combining tender masa with flavorful fillings and vibrant green sauce. This recipe honors time-tested techniques for genuine results.
The process involves preparing the dough, chicken filling, and sauce separately before assembly. The steaming method ensures perfectly cooked tamales with the right texture and moisture.
Ingredients for Chicken Tamale with Green Sauce
Authentic masa, tender chicken, and vibrant green sauce come together for this traditional dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Corn Husks 🌽 | 24 pieces | Soaked in warm water 1 hour |
| Masa Harina 🌾 | 2 cups | Mexican corn flour for dough |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred for filling |
| Lard 🧈 | ½ cup | Vegetable shortening for vegetarian option |
| Baking Powder 🧂 | 1 tsp | For masa dough leavening |
| Salt 🧂 | 1 ½ tsp | Divided between masa and filling |
| Cooked Chicken 🍗 | 1 ½ lb | Shredded rotisserie or poached |
| Tomatillos 🍅 | 1 lb | Husks removed, rinsed, quartered |
| Poblano Pepper 🌶️ | 1 whole | Seeded, chopped for salsa verde |
| White Onion 🧅 | 1 whole | Peeled, quartered for sauce |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for salsa verde |
| Garlic Cloves 🧄 | 4 cloves | Peeled, for sauce and filling |
| Jalapeño 🌶️ | 1 whole | Seeded, minced for heat |
| Ground Cumin 🌿 | 1 tsp | Toasted for filling flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
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The masa harina must be Maseca brand for authentic texture and flavor—found in the Latin foods aisle at Kroger or Walmart. Dried corn husks are non-negotiable; look for them near the canned Mexican foods. If your local store doesn’t carry them, Amazon sells them in bulk. Lard is traditional, but vegetable shortening works equally well for a neutral flavor profile.
No tomatillos? Green tomatoes at half the quantity can substitute in a pinch, though the flavor won’t be identical. For the chicken, rotisserie from Costco saves time without sacrificing quality. Poblano peppers add depth, but anaheim peppers work too (milder heat). If fresh cilantro isn’t available, flat-leaf parsley offers a similar freshness, though the flavor differs slightly.
Husks can be soaked and stored in the fridge for 24 hours if prepping ahead. The salsa verde keeps in the fridge for up to 5 days and freezes beautifully for 3 months. Assemble tamales just before steaming for the best texture.
Why You’ll Love This Recipe
- Set It and Forget It: The masa harina and lard come together so smoothly I can prep the filling while the dough rests—no last-minute scrambling.
- Tangy Green Perfection: That verde sauce soaks into the tender chicken and fluffy tamale dough in a way that makes every bite ridicuously good.
- Feeds My Crowd: Between us, I make a double batch and freeze half for lazy weekends when no one wants to cook.
- Budget Stretch: A little lard and masa go a long way, and those dried corn husks cost pennies for a dozen tamales.
Step-by-Step Instructions for Chicken Tamales with Green Sauce
Authentic technique ensures perfect texture and flavor in every bite of this traditional dish.
Step 1: Prepare the Masa Dough
In a large mixing bowl, beat the 0.5 cup lard until light and fluffy, about 2 minutes. Gradually add the 2 cups Masa Harina, 1.5 cups chicken broth, 1 tsp baking powder, and 1 tsp salt. Mix until the dough achieves a spreadable, slightly sticky consistency, similar to thick hummus.
The dough should hold its shape when pressed but not be dry or crumbly. If it’s too thick, add a splash more broth. This base creates the characteristic tamale texture—light yet substantial. The lard is essential for authentic flavor and moisture, though vegetable shortening works as a substitute.
Step 2: Prepare the Filling and Salsa Verde
Shred the 1.5 lb cooked chicken and set aside. For the salsa, combine the 1 lb tomatillos, 1 whole poblano pepper, 1 whole white onion, 4 cloves garlic cloves, and 1 whole jalapeño in a saucepan. Cover with water and simmer for 10-12 minutes until the tomatillos turn olive green and soften.
Transfer the cooked vegetables to a blender, add the 0.5 cup fresh cilantro, 1 tsp ground cumin, 1 tsp dried oregano, and the remaining 0.5 tsp salt. Blend until smooth. Pour the salsa into a skillet and cook over medium heat for 8-10 minutes until thickened. Stir in the shredded chicken and heat through.
Step 3: Assemble and Steam the Tamales
Drain the 24 pieces dried corn husks and pat dry. Spread 2-3 tablespoons of masa dough onto each husk, leaving a 1-inch border on the sides and 2 inches at the top and bottom. Spoon 1-2 tablespoons of the chicken and salsa verde mixture down the center of the dough.
Fold the sides of the husk inward to enclose the filling, then roll it up from the bottom. Stand the tamales upright in a steamer basket, open-end up. Steam over boiling water for 1 hour to 1 hour 15 minutes until the masa pulls away from the husk and feels firm to the touch. Check the water level periodically and add more if needed to prevent boiling dry.
Step 4: Rest and Serve
Remove the tamales from the steamer and let them rest, covered, for 10 minutes. This allows the masa to set fully and the flavors to meld. The husks should peel away easily, revealing moist, tender tamales with a vibrant green filling.
Serve warm, accompanied by extra salsa verde. The masa should be lightly dense yet fluffy, while the filling delivers a tangy, slightly spicy kick. For the best experience, enjoy immediately after resting.
Pro Tips For Making Chicken Tamale With Green Sauce
- Soak Husks Overnight: Cover dried corn husks with hot water and weigh them down with a plate for at least 4 hours—I learned this the hard way after wrestling with brittle husks that cracked mid-roll.
- Whip the Lard: Beat the lard with a mixer for 3-5 minutes until fluffy before adding masa harina; it makes a real difference in texture compared to just stirring it in.
- Check Broth Temperature: Use warm chicken broth (not cold) when mixing the masa to prevent the lard from seizing up—after ruining a batch with clumpy dough, I now heat it to about 110°F first.
- Steam Evenly: Arrange tamales upright and loosely in the steamer, leaving space between them for steam circulation; skip the crowding or they’ll stick together and cook unevenly.
Essential Equipment for chicken tamale with green sauce
Steamer Setup
A large stainless steel steamer pot with a tight-fitting lid is essential for even cooking. I use a 12-quart pot that accommodates 24 tamales upright. The basket must elevate tamales above boiling water by at least 2 inches. 🔥
Dough Preparation
For the masa, a stand mixer with a paddle attachment makes quick work of beating the lard. A KitchenAid handles the heavy dough effortlessly. Alternatively, a sturdy wooden spoon and strong arm will do, though it takes 5-7 minutes of vigorous mixing.
Blending the Sauce
A high-powered blender like a Vitamix creates ultra-smooth salsa verde. For the tomatillos and peppers, I first char them on a cast iron skillet over medium-high heat for 3-4 minutes per side to deepen the flavor before blending.
Assembly Tools
Keep a small bowl of water nearby to moisten your fingers when spreading the masa. A cookie scoop ensures consistent 2-3 tablespoon portions of dough. For the filling, a 1-tablespoon measure helps distribute the chicken mixture evenly down each husk.
Serving Essentials
Once steamed, a tong helps remove hot tamales from the pot without tearing the husks. Serve on a platter lined with extra husks to maintain authenticity. I always keep extra salsa verde warm in a small saucepan for drizzling. 💛
Nutrition Facts
Frequently Asked Questions
Can I use store-bought salsa verde instead?
Yes, but homemade tastes fresher and brighter. If using store-bought, pick one with tomatillos as the first ingredient. Add 1 tsp cumin and 0.5 tsp oregano to boost the flavor.
How do I know when tamales are done?
The masa pulls away from the husk and feels firm to the touch after 1 hour to 1 hour 15 minutes. If unsure, steam an extra 10 minutes and check again.
Can I make these ahead of time?
Assemble and refrigerate uncooked tamales for up to 24 hours. Steam just before serving. Cooked tamales freeze well for up to 3 months.
What if my masa is too dry or crumbly?
Add more chicken broth 1-2 tablespoons at a time until it reaches a spreadable consistency. The dough should stick slightly to your fingers.
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