I hand-fold Chicken Tamales filled with tender shredded chicken and a bright salsa verde based on my family’s recipe, and one unexpected ingredient changes everything.

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I’ve been obsessed with Chicken Salsa Verde Tamales lately. The masa harina for tamales gives this dry, sandy dough that somehow turns pillowy when steamed.

And the tomatillos husked and rinsed bring this sharp, almost green snap that wakes up every bite. I won’t pretend they’re quick, but there’s a kind of patient satisfaction wrapping each one, messy fingers and all.

Sometimes I try different folds just to see what happens. If you like bold, slightly tangy things and want a real taste of Salsa Verde in a hand held package, these will make you keep coming back.

Ingredients

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Ground corn flour, high in carbs and fiber, gives tamales a nutty corn flavor.
Adds richness and fluffy texture, mostly fat, use sparingly, not very heart healthy.
Lean protein, adds savory depth and keeps tamales moist, good for muscle repair.
Tangy and bright, high in vitamin C and low calorie, gives green salsa zing.
Bring heat and floral pepper notes, some vitamin A, small carb content.
Fresh herb, adds citrusy clean finish, tiny calories, some antioxidants, people love or hate.
Wraps tamales while steaming, biodegradable, no flavor but essential for shape and moisture.

Ingredient Quantities

4 cups masa harina for tamales

1 1/4 cups lard or vegetable shortening softened

2 teaspoons baking powder

2 teaspoons kosher salt

2 to 2 1/2 cups chicken broth or reserved cooking liquid

1 1/2 to 2 pounds cooked chicken shredded

1 1/2 pounds tomatillos husked and rinsed (about 8 to 10)

3 to 4 serrano or jalapeño chiles

1 small white or yellow onion

3 to 4 garlic cloves

1 cup fresh cilantro

1 to 2 tablespoons sugar optional

1 tablespoon vegetable oil optional

30 to 40 dried corn husks

How to Make this

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1. Soak the 30 to 40 dried corn husks in very hot water for 30 to 60 minutes so they soften, press under a plate so they stay submerged, rinse and drain when pliable.

2. Make the salsa verde: boil or roast the 1 1/2 pounds tomatillos, 3 to 4 serrano or jalapeño chiles, 1 small onion and 3 to 4 garlic cloves until soft (boil about 8 to 10 minutes), drain then blend with 1 cup fresh cilantro, 1 to 2 tablespoons sugar optional, 1 tablespoon vegetable oil optional and salt to taste until mostly smooth; if you roasted stuff first you get a nicer charred flavor.

3. Prep the chicken and broth: use 1 1/2 to 2 pounds cooked shredded chicken tossed with several tablespoons of the salsa verde; if your chicken is raw, poach it in salted water, shred it and reserve 2 to 2 1/2 cups of that cooking liquid to use as the chicken broth in the masa.

4. Whip the fat: in a large bowl beat 1 1/4 cups lard or vegetable shortening until light and fluffy, then mix in 2 teaspoons baking powder and 2 teaspoons kosher salt so it’s evenly distributed.

5. Make masa dough: add 4 cups masa harina to the whipped fat, pour in 2 to 2 1/2 cups chicken broth or reserved cooking liquid slowly while mixing until the dough is soft, spreadable but holds shape; a good test is to drop a small bit in cold water and it should float — if not add a little more fat or liquid and beat more.

6. Assemble tamales: pat a softened husk flat, spread about 2 to 3 tablespoons of masa in a 3 inch wide rectangle in the center (use more or less depending on husk size), add 1 to 2 tablespoons of shredded chicken with salsa, fold the sides over and tuck the bottom up to close; dont overfill or they wont steam right.

7. Arrange for steaming: stand the tamales upright in a steamer pot with water simmering below, cover the top with a damp kitchen towel or extra husks to catch drips and keep steam even, cover the pot.

8. Steam until done: steam over medium-low simmer for about 60 to 90 minutes, checking every 20 minutes to keep water from boiling dry; a tamal is done when the masa pulls away from the husk easily.

9. Rest and serve: let tamales rest 10 to 15 minutes before unwrapping so they firm up, serve with extra salsa verde and enjoy with champurrado or your favorite atole; leftovers refrigerate 3 to 4 days or freeze wrapped individually for months.

Equipment Needed

1. Large heatproof bowl or container plus a plate to keep the corn husks submerged while they soak
2. Blender or food processor for the salsa verde
3. Large mixing bowl and electric mixer or a sturdy whisk to whip the lard or shortening
4. Measuring cups and spoons
5. Large pot with a steamer insert or tall stockpot and a steamer basket or rack to stand tamales upright, dont forget a lid
6. Second large pot for poaching chicken and boiling tomatillos (or use the same pot if you prefer)
7. Rubber spatula and a bench scraper or spoon to spread and shape the masa
8. Sharp knife and cutting board for chopping onion, chiles and cilantro
9. Tongs or a slotted spoon plus a clean kitchen towel to handle hot items and cover the tamales while steaming

FAQ

Q: How do I know when the masa is the right texture? A: It should be soft and spreadable, kinda like peanut butter, not runny or crumbly. Do the float test: drop a small ball of masa in cold water or broth after you whip it, if it floats it's ready. If it's too dry add a tablespoon of broth at a time, too wet add a little masa harina, and press it on the husk to make sure it holds together.

Q: Can I swap lard for shortening or oil? A: Yes, vegetable shortening is the closest swap and gives similar texture, use it 1 to 1. Butter or oil works too but tamales will taste different and may be slightly heavier. For vegetarian tamales use shortening or a neutral oil and you’ll still get good results.

Q: How spicy will these be and how do I make them milder? A: Serranos and jalapeños add real heat, so remove seeds and membranes to make them milder, or just use fewer chiles. Roasting the tomatillos and chiles mellows the heat, and a pinch of sugar helps balance acidity if it's too sharp.

Q: How long do I steam the tamales and how do I tell they're done? A: Steam upright for about 1 to 1 1/2 hours depending on how full the steamer is. One test is to peel a tamal off the husk, the masa should pull clean from the husk and be firm, not doughy. If it's sticky or falls apart, steam a bit longer.

Q: Can I use store bought salsa verde or rotisserie chicken? A: Totally, store bought salsa verde is fine, just adjust salt and maybe add a little sugar if it tastes too acidic. Leftover rotisserie chicken works great, just shred it and drain any excess juices so the tamales don't get soggy.

Q: How do I avoid soggy tamales? A: Don’t overload the filling with sauce, drain the chicken well, and dont pack the steamer too tight. Place a clean towel over the tamales under the lid to catch condensation so droplets dont fall back on them. Let them rest 10 minutes after steaming so they firm up.

Q: How should I store and reheat leftovers? A: Refrigerate up to 4 days or freeze up to 3 months. To reheat, steam frozen or thawed tamales until warm, or microwave wrapped in a damp paper towel for 1 to 2 minutes, flipping halfway. If frozen, best to thaw overnight in the fridge first for even reheating.

Chicken Salsa Verde Tamales Recipe Substitutions and Variations

Fat (lard or shortening): swap the 1 1/4 cups with 1 1/4 cups softened unsalted butter for a richer, slightly tangy taste, or use 1 to 1 1/4 cups neutral oil (canola/vegetable) if you need dairy-free. Oil can make the masa a bit heavier so check the dough texture as you add broth.
Tomatillos: use a 16 to 24 oz jar of salsa verde (about 2 cups) instead of fresh tomatillos, or roast 2 cups green tomatoes and squeeze in lime if you cant find tomatillos. If you use jarred salsa, taste and cut back on added salt or sugar.
Chiles (serrano/jalapeño): swap for poblano or anaheim for much milder heat, or use 1 to 2 canned chipotles in adobo for smoky spice. Remove seeds to reduce heat, leave some seeds if you want more kick.
Corn husks: banana leaves work great (trim and soften by passing over a flame or steaming), or wrap in parchment paper or foil if you cant get husks. Banana leaves add a nice aroma but are more delicate to handle.

Pro Tips

1. Beat the fat till it’s light and almost fluffy, then mix the masa slowly while you keep whipping so you trap air. If a small scoop doesnt float when you drop it in cold water, add a little more broth or a spoon more fat and beat again, dont stop till its airy otherwise the tamales will be dense.

2. Roast the tomatillos and chiles instead of only boiling if you want deeper flavor, then taste and add a pinch of sugar to cut the sharpness if needed. Strain the sauce a bit for a smoother filling or leave a few chunks if you like texture, and toss some salsa with the shredded chicken so the filling isnt dry.

3. Dont overfill the husks and make the masa layer thin enough so the tamal steams through; fold snugly but not tight. Steam low and steady, check the pot water often so it doesnt boil dry, and let tamales rest 10 to 15 minutes after steaming so the masa firms up and wont stick to the husk.

4. For make ahead and storage: wrap finished tamales individually and freeze flat so you can pull out just a few later. Reheat by steaming from frozen until hot, or thaw overnight in the fridge then steam, that keeps them way better than microwaving dry.

Chicken Salsa Verde Tamales Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I hand-fold Chicken Tamales filled with tender shredded chicken and a bright salsa verde based on my family's recipe, and one unexpected ingredient changes everything.

Servings

servings

Calories

195

kcal

Equipment: 1. Large heatproof bowl or container plus a plate to keep the corn husks submerged while they soak
2. Blender or food processor for the salsa verde
3. Large mixing bowl and electric mixer or a sturdy whisk to whip the lard or shortening
4. Measuring cups and spoons
5. Large pot with a steamer insert or tall stockpot and a steamer basket or rack to stand tamales upright, dont forget a lid
6. Second large pot for poaching chicken and boiling tomatillos (or use the same pot if you prefer)
7. Rubber spatula and a bench scraper or spoon to spread and shape the masa
8. Sharp knife and cutting board for chopping onion, chiles and cilantro
9. Tongs or a slotted spoon plus a clean kitchen towel to handle hot items and cover the tamales while steaming

Ingredients

4 cups masa harina for tamales
1 1/4 cups lard or vegetable shortening softened
2 teaspoons baking powder
2 teaspoons kosher salt
2 to 2 1/2 cups chicken broth or reserved cooking liquid
1 1/2 to 2 pounds cooked chicken shredded
1 1/2 pounds tomatillos husked and rinsed (about 8 to 10)
3 to 4 serrano or jalapeño chiles
1 small white or yellow onion
3 to 4 garlic cloves
1 cup fresh cilantro
1 to 2 tablespoons sugar optional
1 tablespoon vegetable oil optional
30 to 40 dried corn husks

Directions

Soak the 30 to 40 dried corn husks in very hot water for 30 to 60 minutes so they soften, press under a plate so they stay submerged, rinse and drain when pliable.
Make the salsa verde: boil or roast the 1 1/2 pounds tomatillos, 3 to 4 serrano or jalapeño chiles, 1 small onion and 3 to 4 garlic cloves until soft (boil about 8 to 10 minutes), drain then blend with 1 cup fresh cilantro, 1 to 2 tablespoons sugar optional, 1 tablespoon vegetable oil optional and salt to taste until mostly smooth; if you roasted stuff first you get a nicer charred flavor.
Prep the chicken and broth: use 1 1/2 to 2 pounds cooked shredded chicken tossed with several tablespoons of the salsa verde; if your chicken is raw, poach it in salted water, shred it and reserve 2 to 2 1/2 cups of that cooking liquid to use as the chicken broth in the masa.
Whip the fat: in a large bowl beat 1 1/4 cups lard or vegetable shortening until light and fluffy, then mix in 2 teaspoons baking powder and 2 teaspoons kosher salt so it's evenly distributed.
Make masa dough: add 4 cups masa harina to the whipped fat, pour in 2 to 2 1/2 cups chicken broth or reserved cooking liquid slowly while mixing until the dough is soft, spreadable but holds shape; a good test is to drop a small bit in cold water and it should float — if not add a little more fat or liquid and beat more.
Assemble tamales: pat a softened husk flat, spread about 2 to 3 tablespoons of masa in a 3 inch wide rectangle in the center (use more or less depending on husk size), add 1 to 2 tablespoons of shredded chicken with salsa, fold the sides over and tuck the bottom up to close; dont overfill or they wont steam right.
Arrange for steaming: stand the tamales upright in a steamer pot with water simmering below, cover the top with a damp kitchen towel or extra husks to catch drips and keep steam even, cover the pot.
Steam until done: steam over medium-low simmer for about 60 to 90 minutes, checking every 20 minutes to keep water from boiling dry; a tamal is done when the masa pulls away from the husk easily.
Rest and serve: let tamales rest 10 to 15 minutes before unwrapping so they firm up, serve with extra salsa verde and enjoy with champurrado or your favorite atole; leftovers refrigerate 3 to 4 days or freeze wrapped individually for months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.