Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]

Recipe Summary test

prep:
45 mins
cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs 30 mins
Servings:
35
Yield:
35 tamales
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Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

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  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.

  • Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.

  • Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.

  • Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.

  • Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.

  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Nutrition Facts

115 calories; protein 4.1g; carbohydrates 11.3g; fat 6.2g; cholesterol 21.2mg; sodium 232.3mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
12/05/2017
I used fresh organic corn masa from a small tortilla producer in Portland Oregon. Since it was fresh it needed only a third of the broth. Great recipe! Read More
(1)

Most helpful critical review

Rating: 3 stars
11/24/2017
My masa didn t turn out using this recipe so I used another and used vegetable shortening and used the chicken from this recipe and it turned out great especially for a first time tamale maker Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/24/2017
My masa didn t turn out using this recipe so I used another and used vegetable shortening and used the chicken from this recipe and it turned out great especially for a first time tamale maker Read More
(3)
Rating: 5 stars
12/04/2017
I used fresh organic corn masa from a small tortilla producer in Portland Oregon. Since it was fresh it needed only a third of the broth. Great recipe! Read More
(1)
Rating: 5 stars
01/07/2021
Labor intensive but well worth the time. I made it once with chicken. Then a few weeks later with ground sausage using enchiladas sauce. With using the sausage it took a bit more tomato paste to thicken it. Read More
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Rating: 2 stars
12/21/2021
I should have read the reviews before making :( the masa never would pass the floating test ! I bought pretty expensive , organic etc. masa and grass fed butter to make it and it didn't work after I made a few test tamales Read More
Rating: 5 stars
12/25/2021
Best tamales I have ever had. Swapped the Serrano peppers for green hatch chili's and used water from cooking chicken for chicken broth Read More
Rating: 5 stars
06/17/2020
We did not make any substitutions. The only tricky part was checking the masa for floating. We kept rolling it into a small ball. None of which floated. Then we tried a pinch and the masa finally floated. Read More
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