Authentic Chicken Tamales With Salsa Verde
Traditional Mexican tamales featuring tender shredded chicken breast enveloped in a tangy tomatillo green sauce and fluffy masa dough.
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Ingredients
- 24 pieces Dried corn husks
- 4 cups Masa harina
- 1 1/3 cups Lard or vegetable shortening
- 3 cups Chicken broth
- 1 teaspoon Baking powder
- 3 cups Shredded cooked chicken breast
- 1 pound Tomatillos
- 2 pieces Serrano peppers
- 1/2 cup Fresh cilantro
- 3 pieces Garlic cloves
- 2 teaspoons Salt
Instructions
- 1
Soak the dried corn husks in a large bowl of hot water for at least 1 hour until soft and pliable.
- 2
Boil tomatillos, garlic, and serrano peppers until soft, then blend with cilantro and salt to create the salsa verde.
- 3
Mix the shredded chicken with half of the salsa verde in a bowl and set aside for the filling.
- 4
In a large mixer, beat the lard with salt and baking powder until light and fluffy.
- 5
Gradually add masa harina and chicken broth to the lard, beating until the dough has the consistency of thick cake batter.
- 6
Spread 2 tablespoons of masa onto the center of a corn husk, add 1 tablespoon of chicken filling, and fold the sides and bottom.
- 7
Stand the tamales upright in a steamer basket, cover with extra husks and a damp cloth, and steam for 75-90 minutes.
- 8
Let the tamales rest for 10 minutes after steaming so the masa firms up before serving with remaining salsa.
Nutrition per Serving
320
Calories
14g
Protein
28g
Carbs
18g
Fat
4g
Fiber
2g
Sugar
640mg
Sodium
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