Chicken Salsa Verde Tamales (Tamales Verdes)
These Chicken Salsa Verde Tamales are filled with shredded roasted or rotisserie chicken simmered in salsa verde, wrapped in soft homemade masa, and steamed in corn husks. Using cooked chicken saves time, making them perfect for a tamalada, holiday gathering, or stocking the freezer.
Servings: 18 to 24 tamales
Equipment
- Stand mixer
- Steamer
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped yellow onion
- 2 garlic cloves chopped
- 1 pound cooked roasted or rotisserie chicken shredded
- 1 1/2 cups salsa verde homemade or store-bought
- 30 dried corn husks plus extra as needed
- 3 chicken flavor bouillon cubes
- 2 cups hot water
- 2/3 cups lard or vegetable shortening
- 2 cups instant corn masa mix for tamales
- 1 teaspoon baking powder
Instructions
FILLING:
- Heat oil in large skillet over medium heat. Add onions and cook, stirring, until translucent, about 2 minutes. Add garlic and stir for an additional minute.
- Add 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 set aside to cool.
PREPARE HOJAS (CORN HUSKS):
- Soak the corn husks in hot water for at least 30 minutes, or until soft and pliable. Rinse well under running water to remove any dust or loose corn husk fibers. Keep the husks submerged in water while assembling the tamales so they stay pliable. As you work, transfer a handful at a time to a colander to drain before filling.
MAKE MASA:
- Dissolve the chicken bouillon in the hot water and set aside. In a stand mixer, beat the lard or shortening until light and fluffy, scraping down the sides of the bowl as needed. Add the masa harina and baking powder and mix to combine. Slowly add the warm bouillon mixture and continue mixing until the masa is soft and easily spreadable, similar to the consistency of soft peanut butter.
ASSEMBLE TAMALES:
- Place a corn husk in the palm of your hand with the wide end toward you. Spread about 2 tablespoons of masa over the center of the wide end, using the back of a spoon to form an even layer and leaving space around the edges.
- Spoon about 1½ tablespoons of chicken salsa verde filling down the center of the masa. Fold one long side of the husk over the filling, then fold the other side over to overlap. Fold the narrow end of the husk up toward the center, leaving the wide end open.
- If needed, tie a thin strip of corn husk around the tamal to help keep it closed while steaming. Repeat with the remaining husks, masa, and filling.
STEAM TAMALES:
- Place the tamales upright in a tamale steamer with the open ends facing up. Cover tightly and bring the water to a boil, then reduce the heat to low. Steam for about 1½ hours, checking the water level periodically and adding more hot water as needed so the pot does not run dry. To test for doneness, remove one tamal and let it rest briefly before opening the husk. The masa should pull away cleanly from the husk. If it sticks, continue steaming and check again.
TIP:
- Place a clean penny at the bottom of the steamer pot before adding the water. As the tamales steam, you’ll hear the penny gently rattle. When the rattling stops, check the water level and carefully add more hot water if needed.
Serve:
- Remove the corn husks before eating. Serve the tamales with warm salsa verde spooned over the top. If desired, add guacamole salsa or Mexican crema.
Notes
- Chicken Options: Rotisserie chicken is my favorite shortcut for this recipe. You can also use roasted or poached shredded chicken or leftover turkey.
- Masa: The masa should be soft and easily spreadable, similar to soft peanut butter. If it feels dry, add a little more warm bouillon mixture, 1 tablespoon at a time, until it reaches the right consistency.
- Steaming Tip: Tamales are done when the masa pulls away cleanly from the husk. Let them rest for about 10 minutes after steaming to help the masa set.
- Make Ahead & Freezing: Tamales can be frozen before or after steaming for up to 3 months. Store them in freezer-safe zip-top bags and be sure to label the bags COOKED or UNCOOKED. Cooked tamales can also be refrigerated for up to 4 days.
- Making a bigger batch? Double the recipe for a tamalada or to stock your freezer. Tamales can be frozen before or after steaming.
Nutrition
Calories: 175kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 226mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg