Chicken Tamales with Tomatillo Salsa Verde

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Steamed corn masa parcels filled with shredded chicken simmered in a bright, tangy tomatillo salsa verde, then wrapped in softened corn husks. A classic central Mexican comfort dish that brings together earthy masa, smoky chiles, and tender poultry in every steamy bite.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 4 gSugar
• 25 gProtein
• 720 mgSodium
• 650 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the tomatillo salsa verde

• 1 lb (450 g) tomatillos, husks removed and rinsed
• 2 serrano chiles, stemmed
• 2 garlic cloves, peeled
• 1/2 white onion, roughly chopped
• 1/2 cup fresh cilantro leaves
• 1 tsp kosher salt
• 1/2 cup chicken broth

For the shredded chicken filling

• 1 lb (450 g) boneless skinless chicken thighs
• 1/2 white onion, peeled
• 2 garlic cloves, crushed
• 1 bay leaf
• 1/2 tsp kosher salt

For the masa dough

• 2 cups masa harina for tamales
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup lard or vegetable shortening, softened
• 2 to 2 1/2 cups warm chicken broth, reserved from cooking the chicken

For assembling and serving

• 18 to 20 dried corn husks
• Hot water for soaking
• 1/2 cup Mexican crema, for serving
• 1/2 cup crumbled queso fresco, for serving
• Reserved warm salsa verde, for serving

Directions

1. Place the dried corn husks in a large bowl, cover with hot water, and soak for at least 30 minutes until pliable; weigh them down with a plate so they stay fully submerged.
2. Make the chicken filling: combine the chicken thighs, 1/2 onion, 2 garlic cloves, bay leaf, and salt in a saucepan, cover with water, and simmer gently for 20 minutes until cooked through. Reserve 2 1/2 cups of the broth, then shred the meat with two forks.
3. Char the salsa verde vegetables: place the tomatillos, serranos, garlic, and onion in a dry cast-iron skillet over medium-high heat and cook for 8 to 10 minutes, turning, until blackened in spots. Transfer to a blender with the cilantro, salt, and 1/2 cup of the reserved broth; blend until smooth.
4. Combine the shredded chicken with 3/4 cup of the salsa verde in a skillet and simmer for 5 minutes so the flavors meld; keep the remaining salsa warm for serving.
5. Make the masa: beat the lard with an electric mixer on medium for about 3 minutes until very light and fluffy. Add the masa harina, baking powder, salt, and 1 cup of warm broth and beat until combined, adding more broth a tablespoon at a time until the dough is soft, slightly sticky, and a small piece floats in a cup of cold water.
6. Drain the corn husks and pat dry. Spread about 2 tablespoons of masa into a thin rectangle down the center of each husk, leaving a 1-inch border on the long sides. Spoon about 1 tablespoon of the chicken filling down the center.
7. Fold the long sides of the husk together over the filling so the masa wraps around it, then fold the narrow bottom end up to seal. Stand the tamales upright, open end up, in a steamer basket lined with extra husks, packing them loosely so steam can circulate.
8. Cover the top of the tamales with a damp kitchen towel, place the lid on the steamer, and steam over gently simmering water for 75 to 90 minutes, checking the water level every 20 minutes and adding more boiling water as needed.
9. Tamales are done when the masa pulls away cleanly from the husk. Let them rest, still covered, for 10 minutes before serving with the reserved warm salsa verde, Mexican crema, and crumbled queso fresco.

Cook’s Notes

• For the fluffiest masa, beat the lard on its own until it looks almost white and tripled in volume before adding the masa harina.
• Use the float test: drop a small ball of masa into a cup of cold water. If it floats, the batter is properly aerated and the tamales will be light and tender.
• Do not pack the steamer too tightly. Steam needs to flow between the tamales; crowd them and the centers will stay dense and gummy.
• If masa harina is unavailable, freshly prepared masa from a tortilleria yields even more flavorful tamales.
• Leftover tamales reheat beautifully by re-steaming for 10 to 15 minutes; avoid the microwave, which toughens the masa.

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