Green Chicken Tamales Recipe

Tamales are a traditional Mexican dish that has been enjoyed for centuries. These delicious parcels of steamed masa dough filled with a variety of savory or sweet fillings are a labor of love to prepare, but the results are well worth the effort. One of the most popular variations of tamales is the green chicken tamales, which are made with a flavorful green sauce and tender pieces of chicken.

Green chicken tamales are a beloved comfort food in Mexican cuisine, often enjoyed during ce...

Green chicken tamales are a beloved comfort food in Mexican cuisine, often enjoyed during celebrations and special occasions. The process of making tamales is a communal activity, bringing together family and friends to assemble and steam these delectable treats. While it may seem daunting at first, making green chicken tamales can also be a fun and rewarding culinary adventure.

The star of green chicken tamales is the bright and tangy green sauce, which is made with a blend of fresh tomatillos, cilantro, jalapeños, and other aromatic ingredients. This vibrant sauce not only adds a burst of flavor to the tamales but also gives them their characteristic green color.

The filling for green chicken tamales is typically made with tender, shredded chicken that has been simmered in the green sauce, allowing it to soak up all the delightful flavors. The masa dough, which forms the outer layer of the tamales, is made from corn, lard, and a special blend of seasonings. When steamed together, the flavors of the green sauce, chicken, and masa meld together into a mouthwatering symphony of tastes and textures.

Whether you are a seasoned tamale maker or a beginner looking to try your hand at traditional Mexican cuisine, making green chicken tamales is a delicious and satisfying experience. From preparing the green sauce to assembling the tamales and steaming them to perfection, this recipe will guide you through each step to create a batch of irresistible green chicken tamales that will delight your family and friends. So, roll up your sleeves, gather your loved ones, and get ready to embark on a culinary journey to create these delightful tamales.

Ingredients

corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2 serrano peppers, or more to taste
1 onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Information

Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Additional Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 35
Yield: 35 tamales

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.

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

115 cal.

Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 21mg
Sodium: 232mg
Total Carbohydrate: 11g
Dietary Fiber: 2g
Total Sugars: 1g
Protein: 4g
Vitamin C: 2mg
Calcium: 35mg
Iron: 1mg
Potassium: 94mg

How to Make Green Chicken Tamales - A Step-by-Step Guide

Ingredients

Information

Nutrition

115 cal.

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