Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of Mexico! These Chicken and Salsa Verde Tamales are not just a recipe—they're a delicious tradition passed down through generations, promising to turn your kitchen into a vibrant, aromatic celebration of Mexican cuisine. Whether you're a seasoned home cook or a curious food enthusiast, this recipe will guide you through creating the most tender, flavorful tamales that will impress your family and friends.
Prep Time: 1 hrs
Cook Time: 2 hrs
Total Time: 3 hrs
Cuisine: Mexican
Serves: 10 tamales
Ingredients
- 3 cups masa harina
- 1 cup chicken fat or lard
- 2 cups chicken broth
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- Corn husks for wrapping
Instructions
- Prepare corn husks by soaking them in warm water for at least 1 hour to make them pliable and easy to work with.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Mix dry ingredients thoroughly.
- Add chicken fat or lard to the dry ingredients and mix until it becomes a crumbly texture.
- Gradually pour in chicken broth while mixing to create a soft, spreadable masa dough. The consistency should be smooth and not too dry or too wet.
- Drain corn husks and pat them dry with a clean kitchen towel.
- Mix shredded chicken with salsa verde in a separate bowl to create the filling.
- Spread about 3-4 tablespoons of masa dough onto the smooth side of each corn husk, leaving space at the edges.
- Place a spoonful of chicken and salsa verde filling in the center of the masa dough.
- Fold the sides of the corn husk towards the center, then fold the bottom up to create a sealed packet.
- Arrange tamales standing up in a large steamer pot with about 2 inches of water at the bottom.
- Cover and steam tamales for approximately 90 minutes, ensuring water doesn't run dry. Add more hot water if needed.
- Check tamales for doneness by removing one and testing if the masa pulls away easily from the corn husk.
- Let tamales rest for 10-15 minutes after cooking to allow them to firm up before serving.
Tips
- Masa Matters: The key to perfect tamales is achieving the right masa dough consistency. It should be spreadable like soft butter but not runny.
- Corn Husk Preparation: Soak husks thoroughly to prevent cracking and ensure easy wrapping. Use warm water and let them sit for at least an hour.
- Filling Distribution: Don't overfill your tamales. A modest spoonful of chicken and salsa verde ensures easy folding and even cooking.
- Steaming Technique: Keep water at a steady simmer and check periodically to prevent the pot from running dry. Add hot water as needed.
- Patience is Crucial: Resist the temptation to open the steamer too often. Let the tamales steam undisturbed for the full 90 minutes.
- Resting is Essential: Allow tamales to rest after cooking. This helps them firm up and makes them easier to unwrap and serve.
- Make Ahead Friendly: Tamales freeze beautifully! Store cooled tamales in freezer bags for up to 3 months and reheat by steaming.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 11g
Fat: 22g
Saturated Fat: g
Cholesterol: 50mg
