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]

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Ingredients

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

Directions

  • 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; 6.2 g total fat; 21 mg cholesterol; 232 mg sodium. 11.3 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

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)

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)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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: 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)
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