Chicken Salsa Verde Tamales (Tamales Verdes)

⭐⭐⭐⭐⭐ “These tamales were delicious! My daughter gave them five stars and my husband couldn’t stop raving about them. The salsa verde made the tamales moist and flavorful. Love, love, love this recipe!”
— Gena

What Are Chicken Salsa Verde Tamales?

Chicken Salsa Verde Tamales, often called tamales verdes, are Mexican tamales filled with shredded chicken and tangy salsa verde, wrapped in corn husks, and steamed until the masa is tender and pulls away easily from the husk. Tamales are especially popular during the holidays and celebrations, when families often gather for a tamalada to assemble big batches together. My grandma always made tamales on her own, but gathering everyone together for a tamalada is a tradition I started with my own family.

Ingredients & Substitutions

You’ll need a handful of ingredients for the chicken filling and masa. The complete list of ingredients, quantities, and instructions is in the printable recipe card below.

• Corn husks – Soak the dried husks in warm water until soft and pliable so they’re easy to fold around the masa.
• Yellow or white onion – Finely chopped and sautéed with garlic for the base of the chicken filling.
• Garlic cloves – Fresh garlic adds flavor to the filling.
• Roasted or rotisserie chicken – Shred the cooked chicken before combining it with the salsa verde. You can also use poached shredded chicken or leftover turkey.
• Salsa verde – I recommend my homemade salsa verde, but a good-quality store-bought salsa verde works when you’re short on time.
• Instant corn masa mix for tamales – Be sure to use masa harina formulated for tamales. Learn more about masa harina and how it differs from fresh masa.
• Lard or vegetable shortening – Lard gives the masa its traditional richness and flavor, while vegetable shortening can be used as an alternative.
• Chicken bouillon + hot water – These are combined to flavor and hydrate the masa.
• Baking powder – Helps give the masa a lighter texture.

How to Make Chicken Salsa Verde Tamales

Step 1: Prepare the corn husks. Soak the corn husks in very hot water for at least 30 minutes, or until soft and pliable. Drain and pat dry.

Step 2: Make the chicken filling. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 2 minutes. Add the garlic and cook for 1 minute, just until fragrant. Stir in the shredded chicken and salsa verde. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 5 to 10 minutes, stirring occasionally, until heated through and slightly thickened. Remove from the heat and let cool.

Step 3: Prepare the masa. Beat the lard or shortening in a stand mixer until light and fluffy. Add the masa harina and baking powder alternating with the warm chicken bouillon mixture, and continue mixing until the masa is soft and easily spreadable.

Step 4: Assemble the tamales. Spread a layer of masa over the wide end of a corn husk, leaving room around the edges. Spoon the chicken salsa verde filling down the center. Fold the sides of the husk inward over the filling, then fold the narrow end up.

Step 5: Steam the tamales. Arrange the tamales upright, open ends facing up, in a steamer. Cover and steam until the masa is cooked through and pulls away easily from the husk. Check the water level periodically and add more hot water as needed so the steamer never runs dry.

Step 6: Rest and serve. Remove the tamales from the steamer and let them rest for 10 minutes to help the masa set. Serve with warm salsa verde and, if you’d like, guacamole salsa or crema Mexicana.

Storage & Reheating

• Refrigerator: Let cooked tamales cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Freezer: Tamales can be frozen before or after steaming. Place them in freezer-safe zip-top bags, remove as much air as possible, and freeze for up to 3 months. Be sure to label the bags “COOKED” or “UNCOOKED” so you know which you’re pulling from the freezer later.
• Reheating cooked tamales: For the best texture, steam refrigerated or frozen cooked tamales until heated through. For a quick option, microwave individual tamales wrapped in a damp paper towel.
• Cooking frozen uncooked tamales: Steam them straight from frozen, allowing additional steaming time. Check for doneness by making sure the masa pulls away cleanly from the husk.