Tamales de Pollo en Salsa Verde

Prep time: 1 hour

Cook time: 1 hour 15 minutes

Total time: 2 hours 15 minutes

Servings: 6–8 servings (makes approx. 16 tamales)

Country of Origin

Mexico

Description

Tamales are portable, ancient Mesoamerican parcels consisting of seasoned corn masa dough filled with savory meats or chilies, wrapped tightly in dried corn husks, and steamed until light and spongy.

Presentation & How It's Eaten

Served warm directly in their steam-softened corn husks on a platter. Diners unwrap the husk at the table and eat the warm tamal inside using a fork or by hand, often paired with hot atole or champurrado.

Ingredients

• 20 dried corn husks, soaked in hot water for 30 minutes

• Masa Dough:

  • 3 cups Masa Harina (instant corn masa flour)

  • 1 tsp baking powder

  • 1 tsp salt

  • 2.5 cups warm chicken broth

  • 1 cup pork lard or vegetable shortening (beaten until fluffy)

• Chicken Filling:

  • 3 cups cooked shredded chicken breast

  • 500g (1 lb) fresh tomatillos, husked

  • 2 serrano chilies

  • 1/2 white onion

  • 2 cloves garlic

  • 1/2 cup fresh cilantro

  • 1 tbsp vegetable oil

Step-by-Step Directions

1. Make Green Salsa: Boil tomatillos and serranos for 8 minutes. Blend with onion, garlic, cilantro, and salt until smooth. Sauté sauce in 1 tbsp oil for 5 minutes, then mix in shredded chicken.

2. Whip Lard: Beat lard/shortening with a hand mixer for 3–5 minutes until light and airy.

3. Mix Masa: In a separate bowl, whisk Masa Harina, baking powder, and salt. Alternately add chicken broth and whipped lard to flour, beating until soft, creamy dough forms.

4. Spread Masa: Pat dry a soaked corn husk. Spread 3 tablespoons masa dough thinly over wide lower half of husk, leaving borders.

5. Add Filling & Fold: Spoon 1.5 tablespoons chicken salsa down center of masa. Fold left and right sides of husk together so masa encases filling, then fold narrow bottom end of husk up to seal.

6. Steam: Arrange tamales vertically (open ends facing up) in a steamer basket lined with extra husks. Cover with damp cloth, seal lid, and steam over boiling water for 60–75 minutes until masa peels away cleanly from husk.

7. Serve: Let rest 10 minutes before unwrapping and serving.

Optional

• Sweet Tamales: Omit meat, add sugar, raisins, cinnamon, and pink food dye to masa dough for sweet Tamales Dulces.

Cooking Tips

• Float Test: Test masa readiness by dropping a tiny pea-sized ball of dough into cold water; if it floats, your dough has enough air and fat for tender tamales.

Nutrition Facts

(Estimated per serving, based on a 2-tamal serving breakdown)

Calories: ~460 kcal

Total Fat: 26g

Saturated Fat: 9g

Cholesterol: 60mg

Sodium: 620mg

Total Carbohydrates: 38g

Dietary Fiber: 5g

Sugars: 3g

Protein: 20g