Tamales verdes are bright, fresh and full of flavor. Shredded chicken is coated in a tangy tomatillo salsa verde, then wrapped in light, fluffy masa and steamed in corn husks.
They come together a little faster than pork tamales and are perfect for a family gathering. Serve them with extra salsa verde and a spoonful of crema.
Chicken Tamales Verdes Recipe
Ingredients
For the salsa verde filling
1 lb (450 g) tomatillos, husked and rinsed
2 jalapeño or serrano chiles
½ onion
2 garlic cloves
½ cup fresh cilantro
1 teaspoon salt
3 cups (420 g) shredded cooked chicken
For the masa
3½ cups (420 g) MASARINA Corn Flour
¾ cup (150 g) lard or vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
2½ to 3 cups (600 to 720 ml) warm chicken broth
To assemble
25 dried corn husks
Instructions
1
Soak the corn husks in hot water for at least 30 minutes, until soft and pliable.
2
Boil the tomatillos and chiles in water for 8 to 10 minutes, until soft. Blend with the onion, garlic, cilantro and salt until smooth, then simmer the salsa in a pan for 5 minutes.
3
Stir half of the salsa verde into the shredded chicken. Save the rest for serving.
4
Beat the lard for 3 to 4 minutes until light and fluffy. Mix the MASARINA Corn Flour, baking powder and salt, then add it to the lard a little at a time, alternating with the warm broth, until the masa is soft and spreadable.
5
Spread about 2 tablespoons of masa over the wide end of each husk, add a spoonful of chicken filling, fold in the sides and fold the narrow end up.
6
Stand the tamales upright in a covered steamer and steam for about 1 hour, until the masa pulls away cleanly from the husk.
7
Let the tamales rest for 10 minutes, then serve with the remaining salsa verde.
Tip from the MASARINA Kitchen
For extra flavor, use the broth from cooking the chicken to make the masa. Leftover tamales keep well in the fridge and reheat best in a steamer.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.