Green Chicken Tamales: A Step-by-Step Recipe for Delicious Homemade Tamales

Are you ready to embark on a culinary adventure? Green chicken tamales, also known as *tamales de pollo en salsa verde*, are a beloved Mexican delicacy, offering a delightful combination of tender chicken, flavorful green salsa, and a soft, steamed masa (corn dough) casing. While they might seem intimidating at first, with a little patience and this detailed guide, you can create these delicious tamales in your own kitchen.

This recipe provides a comprehensive walkthrough, from preparing the masa and the chicken filling to assembling and steaming the tamales. So, gather your ingredients, put on some music, and let’s get started!

## What are Tamales?

Before diving into the recipe, let’s understand what tamales are. Tamales are a traditional Mesoamerican dish made from masa, which is a corn-based dough. The masa is spread on corn husks or banana leaves, filled with various savory or sweet ingredients, wrapped, and then steamed. They are an integral part of Mexican culture and are often enjoyed during celebrations, holidays, and family gatherings.

## Why Green Chicken Tamales?

Green chicken tamales are particularly popular due to their vibrant flavor and satisfying texture. The green salsa, typically made with tomatillos, chilies, and herbs, adds a zesty and slightly tangy dimension to the savory chicken filling. The combination of the tender chicken, the flavorful salsa, and the fluffy masa makes for a truly unforgettable culinary experience.

## Ingredients You’ll Need

To make these delicious green chicken tamales, you’ll need the following ingredients:

**For the Masa (Corn Dough):**

* 4 cups masa harina (instant corn masa flour for tamales)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup lard or vegetable shortening (can substitute with butter-flavored Crisco for a milder flavor)
* 3-4 cups warm chicken broth or water (adjust as needed)

**For the Green Chicken Filling:**

* 2 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon cumin
* 1/2 teaspoon oregano
* Salt and pepper to taste

**For the Green Salsa (Salsa Verde):**

* 1 pound tomatillos, husked and rinsed
* 2-4 serrano peppers, stemmed (adjust to your spice preference)
* 1/2 onion, roughly chopped
* 2 cloves garlic
* 1/2 cup cilantro, roughly chopped
* 1/2 cup water
* Salt to taste

**Other:**

* Corn husks (approximately 50-60), soaked in hot water for at least 30 minutes to soften
* Kitchen twine or strips of corn husk for tying the tamales (optional)

## Equipment You’ll Need

* Large pot or steamer with a steamer basket
* Large bowl for mixing the masa
* Blender or food processor
* Large skillet or pot for cooking the chicken
* Mixing bowls
* Measuring cups and spoons

## Step-by-Step Instructions

Now, let’s get to the fun part – making the tamales!

### Part 1: Preparing the Green Salsa (Salsa Verde)

1. **Boil the Tomatillos and Peppers:** In a medium saucepan, combine the tomatillos, serrano peppers, onion, and garlic with enough water to cover. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10-15 minutes, or until the tomatillos have changed color to a slightly olive-green and are soft.

2. **Blend the Salsa:** Carefully transfer the cooked tomatillos, peppers, onion, and garlic to a blender or food processor. Add the cilantro and 1/2 cup of water. Blend until smooth. Be cautious when blending hot liquids; start on a low speed and gradually increase.

3. **Season the Salsa:** Pour the blended salsa into a saucepan and bring to a simmer over medium heat. Season with salt to taste. Simmer for about 5-10 minutes to allow the flavors to meld. Set aside to cool slightly.

### Part 2: Cooking the Chicken Filling

1. **Cook the Chicken:** There are several ways to cook the chicken. You can boil it, bake it, or cook it in a slow cooker. For this recipe, we’ll use a simple stovetop method. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. **Season and Cook the Chicken:** Add the chicken breasts or thighs to the skillet. Season with cumin, oregano, salt, and pepper. Cook until the chicken is cooked through, about 6-8 minutes per side, depending on the thickness. An internal temperature of 165°F (74°C) is recommended.

3. **Shred the Chicken:** Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred the chicken using two forks or your fingers.

4. **Combine Chicken and Salsa:** Add the shredded chicken to the saucepan with the green salsa. Stir well to coat the chicken evenly with the salsa. Simmer for about 10-15 minutes to allow the flavors to meld and the chicken to absorb the salsa. This step is crucial for a flavorful filling. Taste and adjust seasonings as needed. Set aside.

### Part 3: Preparing the Masa (Corn Dough)

1. **Combine Dry Ingredients:** In a large bowl, combine the masa harina, baking powder, and salt. Whisk together to ensure the ingredients are evenly distributed.

2. **Add the Fat:** Add the lard or vegetable shortening to the dry ingredients. Using your fingers or a pastry blender, cut the fat into the flour mixture until it resembles coarse crumbs. This step is important for creating a tender and fluffy masa.

3. **Add the Liquid:** Gradually add the warm chicken broth or water to the mixture, starting with 3 cups. Mix with your hands or a stand mixer until a soft, pliable dough forms. The dough should be moist but not sticky. If the dough is too dry, add more liquid, a tablespoon at a time, until the desired consistency is reached. If it’s too wet, add a little more masa harina.

4. **Test the Masa:** To test if the masa is ready, drop a small ball of masa into a glass of cold water. If it floats, the masa is properly hydrated and has enough air incorporated. If it sinks, continue beating the masa for a few more minutes to incorporate more air. This step is key to achieving a light and fluffy tamale.

### Part 4: Assembling the Tamales

1. **Prepare the Corn Husks:** Remove the softened corn husks from the water. Pat them dry with a clean towel. Choose the largest and most pliable husks for wrapping.

2. **Spread the Masa:** Take one corn husk and lay it flat on a work surface. Using a spoon or spatula, spread about 2-3 tablespoons of masa evenly over the husk, leaving a border of about 1 inch on the sides and 2 inches on the bottom. The layer of masa should be about 1/4 inch thick.

3. **Add the Filling:** Spoon about 2-3 tablespoons of the green chicken filling down the center of the masa.

4. **Fold the Tamale:** Fold one side of the corn husk over the filling, then fold the other side over to create a sealed packet. Fold the bottom of the husk upwards. If the husk is long enough, you can tie the tamale with a strip of corn husk or kitchen twine to secure it. This step is optional but helps to prevent the tamales from unraveling during steaming.

5. **Repeat:** Repeat the process with the remaining corn husks, masa, and filling.

### Part 5: Steaming the Tamales

1. **Prepare the Steamer:** Fill a large pot or steamer with about 2 inches of water. Place a steamer basket inside the pot, ensuring that the water level is below the basket.

2. **Arrange the Tamales:** Stand the tamales upright in the steamer basket, with the folded ends down. Pack them tightly together to help them hold their shape. You can also place a few extra corn husks at the bottom of the steamer basket to prevent the tamales from sticking.

3. **Steam the Tamales:** Bring the water to a boil, then reduce heat to medium-low. Cover the pot tightly and steam the tamales for about 1 to 1.5 hours, or until the masa is firm and pulls away easily from the corn husk. The steaming time will vary depending on the size of the tamales and the amount of water in the pot.

4. **Check for Doneness:** To check if the tamales are done, remove one from the steamer and let it cool slightly. Open the tamale and check if the masa is cooked through. It should be firm and not sticky. If the masa is still soft or sticky, continue steaming for another 15-20 minutes.

5. **Rest the Tamales:** Once the tamales are cooked, turn off the heat and let them rest in the steamer for about 10-15 minutes before serving. This will help them firm up and make them easier to handle.

## Serving Suggestions

Green chicken tamales are delicious on their own, but they can also be served with a variety of accompaniments. Here are a few serving suggestions:

* **Sour Cream or Mexican Crema:** A dollop of sour cream or Mexican crema adds a creamy and tangy element to the tamales.
* **Queso Fresco:** Crumbled queso fresco provides a salty and slightly crumbly texture that complements the soft masa and savory filling.
* **Salsa:** Serve with your favorite salsa, such as pico de gallo, salsa roja, or guacamole, for an extra burst of flavor.
* **Rice and Beans:** A side of Mexican rice and refried beans makes for a complete and satisfying meal.
* **Lime Wedges:** A squeeze of fresh lime juice brightens up the flavors of the tamales.

## Tips and Tricks for Perfect Tamales

* **Soak the Corn Husks:** Soaking the corn husks in hot water for at least 30 minutes is crucial for making them pliable and easy to work with. If the husks are too stiff, they will tear when you try to fold them.

* **Use Quality Masa Harina:** Using high-quality masa harina will make a significant difference in the flavor and texture of your tamales. Look for a brand that is specifically made for tamales.

* **Don’t Overfill the Tamales:** Overfilling the tamales can make them difficult to fold and steam properly. Use just enough masa and filling to create a nicely shaped tamale.

* **Steam the Tamales Properly:** Steaming the tamales properly is essential for cooking the masa through and creating a light and fluffy texture. Make sure the pot is tightly covered and that the water level is maintained throughout the steaming process.

* **Be Patient:** Making tamales takes time and effort, but the results are well worth it. Don’t rush the process and enjoy the experience of creating these delicious treats.
* **Make Ahead:** Tamales can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply steam them for a few minutes until heated through.

## Variations and Substitutions

* **Vegetarian Tamales:** To make vegetarian tamales, replace the chicken with vegetables such as corn, zucchini, bell peppers, and mushrooms. You can also use cheese or beans as a filling.

* **Pork Tamales:** Substitute the chicken with pork for a different flavor profile.

* **Spicy Tamales:** Add more serrano peppers or other chili peppers to the green salsa for a spicier kick.

* **Sweet Tamales:** For sweet tamales, use a sweet masa and fill them with ingredients such as raisins, pineapple, or chocolate.
* **Lard Substitute:** If you’re looking for a substitute for lard, vegetable shortening or butter-flavored Crisco can be used. Using butter however will result in a different flavor.

## Storage Instructions

* **Refrigerating:** Cooked tamales can be stored in the refrigerator for up to 3-4 days. Allow the tamales to cool completely before storing them in an airtight container.

* **Freezing:** Cooked tamales can be frozen for up to 2-3 months. Wrap each tamale individually in plastic wrap or foil, then place them in a freezer-safe bag or container. To reheat, steam the frozen tamales for about 20-30 minutes, or until heated through.

## Conclusion

Green chicken tamales are a delicious and rewarding dish to make at home. While they require some time and effort, the results are well worth it. With this detailed recipe and guide, you’ll be able to create authentic and flavorful tamales that will impress your family and friends. So, gather your ingredients, put on some music, and get ready to enjoy the process of making these wonderful Mexican treats. ¡Buen provecho!

This recipe makes approximately 25-30 tamales, depending on the size. Feel free to adjust the quantities of the ingredients to suit your needs.

Enjoy your homemade Green Chicken Tamales! Remember to share your creations with friends and family, and don’t hesitate to experiment with different fillings and variations to create your own unique tamale recipes.