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Chicken Tamales with Chile Verde
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Prep Time:
60 minutes
Cook Time:
135 minutes
Total Time:
315 minutes
Gather loved ones to make delicious homemade chicken tamales together!
Ingredients:
  • 1 (8-ounce) package corn husks (see Recipe Note)
  • 2 1/2 pounds boneless, skinless chicken breasts
  • 1 medium white onion, peeled and halved, divided
  • 10 cups water
  • 3 teaspoons salt, divided
  • 1 1/2 pounds tomatillos, husk removed, rinsed, and roughly chopped
  • 7 serrano peppers, stems removed and roughly chopped (see Recipe Note)
  • 1 jalapeño peppers, stems removed and roughly chopped (see Recipe Note)
  • 3 cloves garlic, peeled
  • Small bunch cilantro (about 3 cups tightly packed)
  • 6 cups masa for tamales (see Recipe Note)
  • For serving
  • Crema or sour cream
  • Cotija cheese, crumbled
  • Cilantro, roughly chopped
Instructions:
  • Prepare the corn husks by rinsing them well under warm running water to remove any debris without tearing them. Then, place the husks in a large bowl and cover them with warm water. Use a heavy plate to keep the husks submerged, soaking for a minimum of 2 hours until they become soft and flexible.
  • For the chicken: In a medium pot or Dutch oven over high heat, combine the chicken, half of the onion, 10 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook the chicken uncovered for 45 minutes. Skim off any foam that rises to the top. Remove the pot from the heat, transfer the chicken to a plate using tongs, shred it once it's cooled. Strain the stock through a colander into a bowl or jar, refrigerate until needed. Discard the onion.
  • Prepare the chile verde: While the chicken is cooking, create the chile verde by blending tomatillos, serrano and jalapeño peppers, garlic, cilantro, remaining half onion, and 2 teaspoons salt until finely chopped. Ensure there are no large chunks but don't make it too smooth. Strain the mixture through a fine mesh sieve into a bowl, discarding the liquid. Keep the pulp for the chile verde.
  • Prepare the tamales: Have ready the soaked husks, masa, shredded chicken, and chile verde. Place a husk smooth-side up with the pointy side facing away from you. Spread 1/3 cup masa evenly on the wider bottom half of the husk, leaving a 1/2-inch border. Add 1/3 cup chicken and 2 tablespoons chile verde in the center. Fold the husk lengthwise, then fold in half again. Fold the pointy end up towards the wider end and secure with a strip of corn husk. Repeat with remaining ingredients to make about 24 tamales.
  • Fill a large steamer pot with water up to the fill line, about 3 inches up the sides. Place the steamer basket on top and line it with a layer of husks. If using a large steamer like mine, place a heat-proof bowl upside down in the center to prevent tamales from tipping over. Arrange tamales upright in the basket, leaning against each other, the bowl (if using), and the pot. Cover tamales with any remaining husks and a clean kitchen towel. Securely cover the pot with the lid.
  • Steam the tamales: Place the tamales in a steamer over medium-high heat. Once the water boils, set a timer for 90 minutes. Remember to check the water level every 15 minutes and top up with hot water if needed. After steaming, let the tamales rest in the steamer for 20 minutes. To check for doneness, unwrap one tamal - the husk should release easily from the masa. Serve with crema, cotija cheese, and cilantro. Enjoy leftovers for up to 4 days in the fridge or freeze for up to 6 months. To reheat, microwave or steam from frozen. Give us your feedback by rating the recipe below!

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