Roasted Chicken Salsa Verde Tamales (Easy & Authentic)

Roasted chicken salsa verde tamales served on a terracotta plate, topped with green salsa, with one tamal cut open to show the shredded chicken filling.

5 (5 ratings)

Roasted Chicken Salsa Verde Tamales (Easy & Authentic)

These Roasted Chicken Salsa Verde Tamales are savory, comforting, and easier to make than you might think. Using rotisserie or roasted chicken keeps prep simple while still delivering authentic flavor. Perfect for tamaladas, holidays, or stocking the freezer.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: Mexican

Servings: to 24 tamales

Author: Yvette Marquez

Equipment

Stand mixer
Steamer
Instant Pot:
Food processor or blender

Ingredients

1 tablespoons olive oil
1 cup chopped yellow onion
3 garlic cloves chopped
2 pounds poached chicken or store-bought roasted chicken, shredded
3 cups homemade salsa verde or Herdez Salsa Verde
40 dried corn husks
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 shredded chicken and salsa verde. Bring to a boil, reduce heat, and simmer over medium-low heat for 5 to 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside to cool.

PREPARE HOJAS (CORN HUSKS):

Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.

MAKE MASA:

Dissolve bouillon in a bowl of hot water and set aside. In a stand mixer whip the lard till fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add masa and baking powder and mix. Slowly add broth and mix until combined.

SPREAD MASA:

Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.

FILL CORN HUSKS:

Spoon 1½ tablespoons of chicken filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.

STEAM TAMALES:

Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 1/2 to 2 hours. Refill steamer periodically with water so tamales do not burn. Keep lid on tightly. To test if done, place one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.

TIP:

Place a penny at the bottom of the pot, when you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.

Serve:

Warm some Salsa Verde in a small saucepan to drizzle over tamales. Or drizzle tamales with Guacamole Salsa.

Notes

Chicken Options: To save time, rotisserie chicken makes this easy tamale recipe doable in under an hour. You can also use any cooked, shredded poultry you have on hand, including poached shredded chicken, oven roasted chicken breasts, or chicken tinga for extra flavor.

Masa: The masa should be soft and spreadable, similar to peanut butter. If it feels dry, add a little more warm broth, one tablespoon at a time.

Steaming Tip: Tamales are done when the husk pulls away easily from the masa. Let them rest for 10 minutes after steaming for the best texture.

Make Ahead & Freezing: Cooked tamales can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat by steaming until warmed through.

Nutrition