Chicken Tamales with Green Salsa (Tamales de Pollo en Salsa Verde)

These Chicken Tamales with Green Salsa (salsa verde) are among the most popular tamales in Mexico. They are the perfect balance of flavors by using masa harina (masa flour), stuffed with a chicken filling, and homemade tangy tomatillo salsa to create the ideal meal. In this post, you will find a step-by-step photo tutorial along with simple instructions on how to make a batch of green tamales!

Making Homemade Tamales: A Tamalada

Part of the traditions around the holidays in Mexico is cooking with family and friends. One of my most cherished memories was cooking among my mom and older relatives around New Year's eve. Everyone worked together for the “Tamalada” (a tamale-making party! Well, sort of….). You could hear stories being told from times long ago, funny ones and even scary ones, during those tamales-making times.

We always end up having a lovely time, not only eating them but making tamales. But, if you want to cook tamales and your relatives are far away, invite your neighbors or friends! Trust me- You will have a memorable time cooking together.

Frequently Asked Questions About This Chicken Tamales  Recipe.

What Are Tamales?

Tamales are traditionally made of a corn-based dough and some filling. Tamale Its a Nahuatl word meaning wrapped corn.

Homemade tamales are steamed, never boiled, in a leaf wrapper. The most common wrapping is a corn husk, banana leaves, avocado leaves, papatla leaves, hoja santa, and other non-toxic leaves used in some regions of Mexico.

We made tamales with different types of fillings in Mexico, and the stuffing could be chicken, pork, ground beef, shrimp, vegetables, pumpkin with dried shrimp, and cheese, just to mention some. The salsas we add to the stuffing range from Mole poblano sauce, Mole Oaxaqueño, red dried peppers, and tomatillo salsa, also known as green salsa or salsa verde. And every region has its own version of fillings for the tamales.

We also have sweet tamales, some with raisins, coconut, pineapple, nuts, and chocolate tamales. Nowadays, cooks are creating new flavors, like Guava, cream cheese, Dulce de Leche, and even flan-flavored tamales.

Do I have to use green tomatillo salsa for the chicken tamales?

The traditional green tamales (tamales Verdes) recipe does include or recommend green tomatillo salsa. However, you are more than welcome to use any other salsa of your choice. Just try to use fresh salsa; for ideas of salsas, please check out my extensive collection of Mexican salsas.

How long are chicken tamales good for in the fridge?

Chicken Tamales (Tamales de pollo) are good for up to a week in your refrigerator if properly stored and in an airtight container. To reheat a tamal, I use the convenience of the microwave. It just needs 1 minute in high per tamal. You can also steam it again to warm it up, and the other option is to place it on a hot grill or comal turning it 2 or 3 times until warm.

Can you freeze Tamales?

Absolutely!, After your tamales are cooked and cooled, seal them in an air-thigh bag. No to need to individually wrap your tamales if keep in their husk. Properly sealed tamales can last up to 6 months in your freezer. To reheat, simply place them in a steamer until warm or in your microwave for about one minute.

Chicken Tamales with Green Salsa Recipe

For today's tamale recipe, I decided to make a chicken filling and a homemade green tomatillo salsa to go along with it.

Here is a list of ingredients you will need:

Ingredients for the dough:

• Masa harina (for tamales)
• Lard
• Chicken broth
• Baking powder
• Salt (if needed)

For the meat:

• Chicken breast
• Garlic cloves
• White Onions
• Water

For the sauce:

• Tomatillos (green tomatoes) 
• Serrano (or jalapeno) peppers
• Garlic cloves
• Salt (to taste)

You will also need about 45 corn husks for wrapping. 

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Chicken Tamales with Green Salsa: Step By Step Tutorial

To make things easier for you, I will break down the directions for this recipe into sections.

Chicken Tamale Filling

• Place the chicken, white onion, and garlic in a pot. Cover with water and cook over medium heat until meat is tender. 
• Let the chicken cool and shred the chicken, and set aside in a large bowl.

Making Green Tomatillo Salsa

To make your own tomatillo salsa:

• While the chicken is cooking, to prepare the sauce, boil the tomatillos, peppers, and garlic in a pot with water over medium heat until they are cooked and tender. This step will take about 15-18 minutes.
• Place the tomatoes, peppers, and garlic in the blender,  and process until you have a smooth salsa. 
• Season with salt and mix with the shredded chicken. 

Combine Chicken With Green Salsa

Once the chicken filling and the green salsa are prepped:

• Combine everything in a bowl and put it off to the side.

Make the Corn Masa Dough

•  In an extra-large bowl, beat the lard until it changes to a lighter color. This can be done with the help of your electric mixer or by hand. 
• Slowly incorporate the corn masa harina, baking powder, and chicken broth. Mix well and taste to season with salt. Beat until all ingredients are well combined, and the dough is light and spongy.

Prep the Corn Husks

• Remove the husks from their package and place the husks to soak in a warm bath of water for 40 minutes. This could be done in a large pot or in your kitchen sink. This step will help to soften the husks and easily be pliable while wrapping the corn dough.
• Remove the husks, drain, and set aside.

Assemble The Chicken Tamales

• Remove the husks from their warm bath, and drain excess water.
• Place the corn husk on your work surface with the wide end facing toward you. 
• Place about 2-3 tablespoons of the dough in the center but closer to the bottom of the corn husk spreading evenly about ¼- inch thick. 

• Place 2 tablespoons of the chicken-green sauce filling in the center of the husk.

• Fold one of the long sides of the husk to the center and fold the other side to the center, too.

• Fold and tuck the bottom or tapering end towards the center. Repeat the process with the remaining husks and filling. They should measure about 4-inch long or longer. I like to place them on a baking sheet while I finish assembling all of them.

Cook The Tamales De Pollo

• Getting your pot ready for steaming.
• Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of cornhusk on the steamer rack. (Note: you do not need to buy a tamal steamer pot if you don’t have it already. Just improvise with what you already have).
• Place the tamales in a standing position.

• Cover with a layer of corn husks, a dish towel, and the pot lid. Steam for about 60 minutes on medium heat or after taking one tamal and checking if the husk easily separates from the dough. Check during the steaming time in case the steamer needs more water. If adding more water, make sure it is warm water.
• Serve while they are still hot!

Cooking Tips

• Do a dough test to make sure your dough is good. To make sure your dough is light enough, place a small amount in a glass with water. It will float when it’s ready. If the dough doesn't float, do not worry- just make sure the dough is very airy.
• Does your dough look dry? Add a little bit more chicken broth or water but not too much.
• Make sure to check for the doneness of the tamale before pulling them out. To check if the green tamales are ready, remove one of the tamales from the pot. If the husk can easily be removed from the dough, they are ready. But, if the dough sticks to the husk, place them back into the pot and cook for 15 more minutes.
• You can use vegetable shortening and even vegetable oil
• To enhance the flavor of the salsa, you can add ½ cup of chopped cilantro when you blend the ingredients to make it.
• Need a vegetarian option for the filling? Take a look at this tamale recipe that has a filling made with cheese and roasted peppers. It's very tasty!

What To Serve With Chicken Tamales

As much as I enjoy eating my green tamales just the way they are, sometimes, I'll serve them with an extra side of green tomatillo salsa. In my hometown, we serve them with a side of refried beans, however, nowadays some people top them with crema or even sour cream.

¡Buen provecho!

Mely

More Tamale Recipes To Enjoy

If you enjoyed this recipe for green tamales with chicken, take a look at some of these other authentic Mexican recipes:

• Chicken And Vegetables Tamales Recipe
• How To Make Sweet Tamales
• Authentic Mexican Pork Tamales
• Sweet Corn Tamales
• Cheese and Roasted Peppers Tamales

I hope you make these tamales de Pollo en salsa verde, and if this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

📖 Recipe

Chicken Tamales with Green Salsa

Mely Martínez

These Chicken Tamales with Green Salsa (salsa verde) are among the most popular tamales in Mexico.They are the perfect balance of flavors by using masa harina, stuffed with chicken filling and a homemade tangy tomatillo salsa to create the ideal meal.

4.85 from 20 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Chicken

Cuisine Mexican

Servings 30 - 36 Tamales

Calories 209 kcal

Ingredients

  

1x2x3x

• ▢ 5 cups of dry masa harina for tamales
• ▢ 13 ounces of lard 1 and ¾ cups
• ▢ You can use shortening and even vegetable oil
• ▢ About 6 cups of chicken broth of more in case dough is too dry
• ▢ 1 teaspoon baking powder
• ▢ Salt to taste

Filling:

• ▢ 1 ½ pound of chicken breast to make about 4 cups of shredded chicken
• ▢ 2 cloves of garlic
• ▢ 2 thick slices of onion
• ▢ water to cover

Sauce

• ▢ 1 ½ pound of tomatillos green tomatoes husk removed
• ▢ 6 serrano peppers or 4 jalapenos
• ▢ 2 cloves of garlic peeled
• ▢ Salt to taste
• ▢ About 45 Corn husk for wrapping

Instructions

 

The sauce:

• Cook the tomatillos, peppers, and garlic in a pot with water over medium heat until they are cooked and tender.This step will take about 15-18 minutes.
• Place the tomatoes, peppers, and garlic in a blender, and process until you have a smooth salsa.

Chicken Tamale Filling

• Place the chicken, white onion, garlic in a pot. Cover with water and cook over medium heat until meat is tender.
• Let the chicken cool and shred the chicken.
• Combine everything in a bowl and put it off to the side.

For the dough:

• In a large bowl beat the lard until it changes to lighter color. This can be done with the help of your electric mixer or by hand. Slowly incorporate the corn masa harina, baking powder, and chicken broth. Mix well and taste to season with salt. Beat until all ingredients are well combined and the dough is light and spongy.

The corn husk:

• Remove the husks from their package and place the husks to soak in a warm bath of water for 40 minutes. This could be done in a large pot or in your kitchen sink. This step will help to soften the husks and easily be pliable while wrapping the corn dough.

Assembling the tamales:

• Remove the husks from their warm bath, dry them with a cloth or paper towels.
• Place the corn husk on your work surface with the wide end facing toward you. Place about 2-3 tablespoons of dough in the center but closer to the bottom of the corn husk spreading evenly about ¼inch thick. Place 2 tablespoons of the chicken-green sauce filling in the center of the husk. Fold one side of the husk to the center and fold the other side to the center, too. Fold the bottom up towards the center. Repeat the process with the remaining husks and filling.
• Line the tamales on a tray while you are finishing up with the rest of the assembly process. Getting your pot ready for steaming. Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of corn husk on the steamer rack. (Note: you do not need to buy a tamal steamer pot if you don’t have it already. Just improvise with what you already have).
• Place the tamales in a standing position.
• Cover with a layer of the corn husks and a dish towel and the pot lid. Steam for about 60 minutes on medium heat or after taking one tamal and checking if the husk easily separates from the dough. Check during the steaming time in case the steamer needs more water. Be careful while removing the lid. Serve while still hot. When done wait for 10 minutes the dough will firm up after that.
• To reheat a tamal I use the convenience of the microwave. It just needs 1 minute in high per tamal. You can also steam it again to warm it up and the other option is to place it on a hot griddle turning 2 or 3 times until warm.

Tamales keep well in your freezer for a couple of months.

Notes

Cooking Tips

• • Do a dough test to make sure your dough is good. To make sure your dough is light enough, place a small amount in a glass with water. It will float when it’s ready. If the dough doesn't float, do not worry- just make sure the dough is very airy.
  • Does your dough look dry? Add a little bit more chicken broth or water but not too much.
  • Make sure to check for the doneness of the tamale before pulling them out. To check if the green tamales are ready, remove one of the tamales from the pot. If the husk can easily be removed from the dough, they are ready. But, if the dough sticks to the husk, place them back into the pot and cook for 15 more minutes.

• You can use vegetable shortening and even vegetable oil

• Need a vegetarian option for the filling? Take a look at this tamale recipe that has a filling made with cheese and roasted peppers. It's very tasty!

Nutrition

Calories: 209kcalCarbohydrates: 16gProtein: 7gFat: 14gSaturated Fat: 10gCholesterol: 15mgSodium: 260mgPotassium: 212mgFiber: 2gSugar: 1gVitamin A: 85IUVitamin C: 3.5mgCalcium: 35mgIron: 1.7mg

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