Tamales Verdes with Chicken
Steamed masa pockets filled with shredded chicken in a vibrant green salsa, wrapped in corn husks. Traditionally labor-intensive, but this version gets on the table in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lb tomatillos, husked and halved
- ½ whole white onion, quartered
- 1 whole jalapeño, halved and seeded
- ½ cup fresh cilantro, chopped
- ½ tsp salt
- 2 cups masa harina
- 1.5 cups chicken broth
- ½ cup butter
- 2 cups rotisserie chicken, shredded
- 24 whole corn husks, soaked 30 minutes
Instructions
- 1
Heat broiler to high. Arrange tomatillos, onion, and jalapeño on a rimmed baking sheet.
- 2
Broil 8–10 minutes, stirring once halfway through, until charred and soft.
- 3
Transfer to a blender with cilantro, salt, and 0.25 cup water. Blend until smooth.
- 4
Pour into a bowl and set aside. Taste and adjust salt as needed.
- 5
Combine shredded chicken with 0.75 cup salsa verde in a small bowl. Set aside.
- 6
Beat butter and 0.5 tsp salt in a large bowl until light and fluffy, ~2 minutes.
- 7
Gradually add masa harina and broth, alternating, until batter is thick and spreadable.
- 8
Lay a corn husk flat. Spread 2 tbsp masa in the center, leaving edges clear.
- 9
Add 1 tbsp chicken filling down the center. Fold husk sides over to enclose filling.
- 10
Repeat with remaining husks, masa, and filling. Stand tamales upright, open-end up, in a steamer basket.
- 11
Fill a large pot with 2 inches water and bring to a boil over high heat.
- 12
Place steamer basket in pot. Cover and steam 20 minutes until a tamale pulls away cleanly from husk.
- 13
Serve hot with remaining salsa verde on the side.
Tools you’ll need
- rimmed baking sheet
- blender
- large mixing bowl
- electric mixer (or wooden spoon)
- small bowl
- steamer basket
- large pot with lid
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