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Easy Authentic Chicken Tamales Verdes Recipe with Tomatillo Salsa

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This recipe offers a straightforward and authentic way to make chicken tamales verdes with a flavorful tomatillo salsa, perfect for both festive occasions and weeknight dinners.

Ingredients

Scale
  • 2 ½ cups masa harina (Maseca recommended)
  • 2 cups chicken broth
  • 1 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large chicken breasts, cooked and shredded
  • 1 cup tomatillo salsa
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 pound fresh or canned tomatillos, husked and rinsed
  • 1 jalapeño, stemmed (seeds removed for less heat)
  • ½ cup chopped white onion
  • 1 clove garlic
  • ¼ cup fresh cilantro leaves
  • Salt, to taste
  • Juice of 1 lime (optional)
  • 30–40 dried corn husks, soaked in warm water for 1 hour

Instructions

  1. Prepare the chicken by simmering chicken breasts in water with a pinch of salt and a bay leaf for 20-25 minutes until cooked through. Let cool and shred.
  2. Make the tomatillo salsa by blending tomatillos, jalapeño, chopped onion, garlic, cilantro, salt, and lime juice until smooth. Simmer gently for 10 minutes.
  3. Prepare the masa dough by beating lard or shortening until fluffy. Mix masa harina, baking powder, and salt in another bowl. Gradually add chicken broth to masa mixture and stir until combined. Fold masa mixture into whipped lard until light and spreadable. Test by dropping a small piece into cold water; if it floats, it’s ready.
  4. Mix the filling by combining shredded chicken, about 1 cup of tomatillo salsa, minced onion, garlic, cumin, salt, and pepper.
  5. Soak corn husks in warm water for at least 1 hour until pliable. Drain and pat dry.
  6. Assemble tamales by spreading 2-3 tablespoons of masa dough on the center of a soaked corn husk, leaving 1 inch space on each side. Add a heaping tablespoon of chicken filling on top. Fold sides over filling and fold bottom up to secure. Repeat until all dough and filling are used.
  7. Steam tamales standing upright in a steamer basket, cover with a damp kitchen towel, and steam for 1 to 1 ½ hours. Check water levels periodically and add boiling water as needed. Tamales are done when masa pulls away easily from husks.
  8. Let tamales rest for 10 minutes before unwrapping to firm up.

Notes

Whip the lard or shortening until light and fluffy for tender tamales. Use the floating dough test to check masa readiness. Keep masa covered with a damp cloth while assembling to prevent drying. Soak corn husks properly to avoid tearing. Steam tamales gently and check water levels regularly. Let tamales rest after steaming before unwrapping.

Nutrition

Keywords: chicken tamales verdes, tamales recipe, tomatillo salsa, authentic Mexican tamales, easy tamales, traditional tamales, masa harina tamales, homemade tamales

Find it online: https://evabake.com/easy-authentic-chicken-tamales-verdes-recipe-with-tomatillo-salsa-guide/