adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green Chicken Tamales
Green Chicken Tamales
0 Likes
Prep Time:
45 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Spicy tomatillo green tamales filled with shredded chicken. Authentic Mexican flavor.
Ingredients:
  • corn husks
  • 1 pound skinless, boneless chicken breast halves
  • salt to taste
  • water to cover
  • 0.75 pound fresh tomatillos, husks removed
  • 2 serrano peppers, or more to taste
  • 1 onion, chopped
  • 3 tablespoons chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 cup unsalted butter, softened, divided
  • 3 cups chicken broth
  • 1 pound masa harina
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
Instructions:
  • Place corn husks in a bowl and cover with boiling water. Let them soak for 30 to 60 minutes. Drain the husks and transfer to a work surface. Cover them with a clean, damp towel.
  • In a pot, generously salt the chicken and cover it with water. Boil over medium-high heat, then reduce to a simmer, cover, and cook until chicken is tender, approximately 20 to 25 minutes. Drain the chicken and shred using two forks.
  • Once the chicken is cooking, add tomatillos and serrano peppers to a pot, cover with water, and bring to a boil. Simmer until tomatillos are soft and have changed color but are not falling apart, for about 3 to 5 minutes.
  • Blend tomatillos, serrano peppers, onion, cilantro, and garlic until smooth to create a flavorful sauce.
  • Melt 1 tablespoon of butter in a saucepan over medium heat, then stir in tomatillo sauce. Simmer until slightly thickened, about 3 to 5 minutes. Mix in shredded chicken and season filling with salt to taste.
  • In a large bowl, use an electric mixer to beat the remaining butter until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt, and beat until well combined with a cookie dough consistency. Test masa readiness by dropping a small ball into cold water; if it floats, it's ready. Beat a bit longer if it sinks.
  • Choose 1 wide corn husk or 2 small husks. Spread 2 tablespoons of masa mixture on the husk, leaving 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of filling down the center of the masa. Fold husk sides over each other, then fold the bottom over the seam. Repeat with the remaining husks.
  • Prepare a steamer: fill a saucepan with water, making sure it's just below the steamer. Bring to a boil. Arrange tamales open side up in the steamer, cook for 1 hour until filling is hot and separates from the husk. Rest tamales for 15 minutes before serving.

Similar Recipes