Green chile chicken tamales with fluffy masa
Chicken Tamales
Prep Time
50 min
Cook Time
1 hr 15 min
Total Time
2 hr 5 min
Servings
10
20 tamales
Difficulty
Advanced
Cost
Moderate
$$
Recipe at a Glance
Tender shredded chicken in tangy salsa verde wrapped in light, fluffy masa and steamed in corn husks. A lighter twist on the classic that is equally satisfying.
Cuisine: Mexican
Category: Main Course, Appetizer
Difficulty: Hard
Cost: $$
Quick Summary
125 min total time|10 servings|Hard difficulty
Tender shredded chicken in tangy salsa verde wrapped in light, fluffy masa and steamed in corn husks. A lighter twist on the classic that is equally satisfying.
Mexican
Sarah Chen
(Updated )
These chicken tamales feature a bright green chile filling that pairs beautifully with the corn masa. The salsa verde keeps the chicken incredibly moist during steaming.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 2 lbs chicken thighs, cooked and shredded
- 3 cups masa harina
- ¾ cup lard or vegetable shortening
- 1½ cups salsa verde
- 20 dried corn husks, soaked
- 1½ tsp salt
Instructions
- 1
Soak corn husks in hot water for 30 minutes until soft and flexible.
- 2
Beat lard until fluffy, then blend in masa harina, salt, and enough chicken broth to make a soft, spreadable dough.
- 3
Toss shredded chicken with salsa verde until well coated.
- 4
Spread masa on husks, add chicken filling, and fold closed.
- 5
Steam upright for 60-75 minutes until the masa is set and separates easily from the husk.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
Chicken thighsTurkey or pork
Both work with green salsa
LardButter or shortening
Butter adds richness but changes the flavor slightly
Tips & Storage
Pro Tips
Add a roasted poblano strip to each tamale for extra flavor.
Freeze uncooked assembled tamales and steam directly from frozen, adding 15 minutes to cook time.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Re-steam for 15-20 minutes or microwave in a damp towel for 2 minutes.
Nutrition Facts
Per serving (55mg) · 10 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates12g
Fat20g
Fiber380mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought salsa verde?
- Yes, jarred salsa verde works well and saves time.
- Why is my masa too dry?
- Add more broth a tablespoon at a time until the dough spreads easily.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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