Mouthwatering Chicken Tamales with Green Sauce: A Step-by-Step Guide

Ever wanted to bring authentic Mexican flavors into your kitchen? I’ve been making tamales for years, and let me tell you – chicken tamales with green sauce (tamales verdes de pollo) are absolutely worth the effort! These little bundles of joy combine tender shredded chicken spicy tomatillo sauce and fluffy masa dough wrapped in corn husks. They’re perfect for special occasions or weekend cooking projects when you’ve got a bit of time on your hands.

In Mexican culture tamales are all about bringing family and friends together. They’re a labor of love that carries on tradition while filling your home with amazing aromas. So grab your apron – I’m gonna show you exactly how to make these delicious green chicken tamales from scratch!

What You’ll Need for Authentic Green Chicken Tamales

For the Corn Husks:

• 1 package dried corn husks

For the Chicken Filling:

• 1 pound boneless, skinless chicken breast
• 1 white onion, chopped
• 2-3 serrano peppers (adjust for your spice preference)
• 3/4 pound fresh tomatillos, husks removed
• 3 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 1 poblano chili (optional for extra flavor)
• Salt to taste

For the Masa Dough:

• 2-3 cups masa harina (corn flour specifically for tamales)
• 1 cup chicken broth (reserved from cooking chicken)
• 1 cup unsalted butter or 1 cup vegetable shortening (at room temperature)
• 1-1.5 teaspoons baking powder
• 1-1.5 teaspoons salt (NOT tablespoons – many recipes use too much salt!)

Step 1: Prepare the Corn Husks

First things first – those corn husks need some attention

1. Place corn husks in a large bowl or pot
2. Cover completely with hot water
3. Place a heavy object on top to keep them submerged
4. Soak for at least 30 minutes (up to an hour) until they’re soft and pliable
5. Once soft, drain and pat dry with a clean kitchen towel
6. Keep covered with a damp towel until ready to use

Pro tip: If your corn husks are small or torn, you can overlap two to make a larger wrapping surface.

Step 2: Cook the Chicken

While those husks are soaking, let’s prepare our flavorful chicken:

1. Place chicken breasts in a pot and cover with water
2. Add a pinch of salt
3. Bring to a boil, then reduce heat and simmer
4. Cook for about 20-25 minutes until chicken is fully cooked
5. IMPORTANT: Save the broth! You’ll need it for the masa dough
6. Let chicken cool slightly, then shred using two forks or your hands

Step 3: Make the Green Sauce (Salsa Verde)

This is where all the flavor magic happens!

1. Remove husks from tomatillos and rinse to remove sticky residue
2. Place tomatillos and serrano peppers in a pot with water
3. Bring to a boil and cook for 3-5 minutes until tomatillos change color (they’ll become softer and less bright green)
4. Drain the tomatillos and peppers
5. Add tomatillos, peppers, onion, cilantro, and garlic to a blender
6. Blend until smooth
7. Heat 1 tablespoon of butter or oil in a saucepan
8. Pour in the sauce and simmer for 3-5 minutes until slightly thickened
9. Season with salt to taste

Step 4: Prepare the Filling

Now let’s bring it all together:

1. Mix the shredded chicken with the green sauce
2. Stir well to ensure chicken is evenly coated
3. Let it cool while you prepare the masa dough

Step 5: Make the Masa Dough

This is the foundation of great tamales – getting the masa right is key!

1. In a large bowl, beat the butter or shortening until fluffy (about 3 minutes)
2. In a separate bowl, mix masa harina, baking powder, and salt
3. Gradually add the dry ingredients to the butter while mixing
4. Slowly add the reserved chicken broth until the dough comes together
5. Continue beating for about 5 minutes until light and fluffy

The Float Test: To check if your masa is ready, drop a small ball into a glass of cold water. If it floats, it’s perfect! If it sinks, keep beating a bit longer or add a touch more shortening.

Step 6: Assemble Your Tamales

This is the fun part! Get your assembly line ready:

1. Lay a corn husk flat with the wide end toward you
2. Spread about 2-3 tablespoons of masa dough in the center of the husk, leaving border around the edges
3. Place 1-2 tablespoons of chicken filling down the center of the masa
4. Fold one side of the husk over the filling, then fold the other side to overlap
5. Fold up the narrow end of the husk
6. Secure with a thin strip of corn husk if needed (optional)

Step 7: Steam the Tamales

Almost there! Now it’s time to cook these beauties:

1. Set up a steamer pot with water in the bottom (don’t let water touch the tamales)
2. Stand tamales upright in the steamer with the open end up
3. Cover and steam for 45 minutes to 1 hour
4. To test if they’re done, remove one tamale and see if the masa pulls away easily from the husk
5. Let them rest for 10-15 minutes before serving

Tips for Tamale Success

• Make it a party: In Mexico, making tamales is often a group activity called a “tamalada.” Invite friends or family to help with the assembly!
• Don’t overfill: Too much filling makes tamales hard to close and may cause them to burst while cooking.
• Watch your water: Make sure the steamer doesn’t run dry. Place a few coins in the bottom of the pot – when they stop rattling, it’s time to add more water!
• Freeze extras: Uncooked tamales freeze beautifully for up to 6 months. Steam them straight from frozen when ready to eat (just add extra cooking time).
• Salt carefully: Many recipes call for too much salt! Start with less – you can always add more to the fillings.

Serving Ideas

Authentic Mexican tamales are typically enjoyed:

• Unwrapped from the corn husk (don’t eat the husk!)
• With a side of refried beans
• With Mexican rice
• Topped with extra green sauce or sour cream
• Alongside a warm mug of atole or champurrado (traditional Mexican drinks)

My Personal Experience

I remember my first time making tamales – I was so intimidated! But after making them a few times, I’ve found they’re not as complicated as they seem. The process is actually really relaxing once you get the hang of it.

One time I accidentally added WAY too much salt to the masa (following a recipe that called for a tablespoon instead of a teaspoon). Let’s just say those tamales went straight to the trash! Now I always start with less salt and adjust to taste.

These green chicken tamales have become my family’s favorite weekend project. My kids love helping spread the masa, and there’s something so satisfying about unwrapping those perfect little packages after they’ve steamed. The tomatillo sauce gives them this tangy, slightly spicy flavor that pairs perfectly with the tender chicken.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Absolutely! Pre-cooked chicken works great and saves time. Just remember you’ll need to make or buy chicken broth separately.

How can I make vegetarian tamales?
Replace the chicken with cheese and roasted poblano strips, or try diced zucchini and corn for a veggie version.

Can I make these ahead of time?
Yes! You can assemble tamales and refrigerate for 24 hours before steaming, or freeze them uncooked for longer storage.

My masa is too dry/wet. What do I do?
If too dry, add more broth a tablespoon at a time. If too wet, add more masa harina.

How do I reheat leftover tamales?
Steam them for 15-20 minutes, microwave wrapped in a damp paper towel for 1-2 minutes, or pan-fry them for a crispy exterior!

So there you have it – everything you need to make delicious chicken tamales with green sauce! Yes, they take some time, but the results are so worth it. I hope you’ll give this recipe a try and experience the joy of homemade tamales for yourself. ¡Buen provecho!