Tamales Verdes

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. 1

   Make salsa verde

   Simmer tomatillos, jalapeños, onion, and garlic 10 min. Blend with coriander. Mix with shredded chicken.

2. 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. 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. 4

   Steam

   Stand tamales upright (open end up) in a steamer. Steam 1–1.5 hours until masa pulls cleanly from the husk.

5. 5

   Serve

   Serve with extra salsa verde, crema, and lime.

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

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.

Frequently Asked Questions