Tamales Verdes
Classic Mexican tamales filled with chicken and tangy green tomatillo salsa, wrapped in corn masa dough and steamed in corn husks until tender.
About This Recipe
Tamales are one of the oldest foods in the Americas — corn masa dough wrapped around a filling and steamed in corn husks or banana leaves. Dating back at least 8,000 years, they were considered sacred food by the Aztecs and Maya. Tamales verdes, filled with chicken and tangy green tomatillo salsa, are among the most popular preparations, especially during Day of the Dead and Christmas celebrations.
Ingredients
Serves 20
- 30dried corn husks(soaked in hot water 1 hour)
- 500 gmasa harina
- 400 mlchicken stock
- 150 glard or vegetable shortening
- 1 tspbaking powder
- 1.5 tspsalt
- 400 gshredded poached chicken
- 300 gtomatillos(husked)
- 2 jalapeñosjalapeños
- 1 smallonion
- 3 clovesgarlic
- 1 bunchfresh coriander
Instructions
- 1
Make salsa verde
Simmer tomatillos, jalapeños, onion, and garlic 10 min. Blend with coriander. Mix with shredded chicken.
- 2
Make masa
Beat lard until fluffy. Mix masa harina, baking powder, and salt. Gradually add stock; beat until dough is spreadable and a small ball floats in water.
- 3
Spread and fill
Spread a thin layer of masa on each corn husk. Spoon chicken filling in the centre. Fold husk sides over then fold bottom up.
- 4
Steam
Stand tamales upright (open end up) in a steamer. Steam 1–1.5 hours until masa pulls cleanly from the husk.
- 5
Serve
Serve with extra salsa verde, crema, and lime.
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Pro Tips
- →
Beat the masa dough well — air is what makes tamales light and fluffy rather than dense.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
- →
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Fill with pork in red mole instead of chicken
- •
Make cheese and jalapeño tamales (vegetarian)
- •
Use banana leaves instead of corn husks for a different flavour
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 5 days, or freeze up to 6 months. Reheat by steaming for 15-20 min or microwaving wrapped in a damp paper towel.
History & Origin
Tamales have been made throughout Mesoamerica for thousands of years, with evidence of their preparation dating to 8000 BCE. They were offered to the gods, fed to armies, and traded at markets. Spanish colonisers documented tamales in elaborate detail and noted that hundreds of varieties existed.
Frequently Asked Questions
How do I know when tamales are done?
A done tamal pulls cleanly from the husk — if masa sticks to the husk, steam another 15–20 min.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 20 servings total
Time Summary
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