TamalesHard

Green Chicken Tamales

Name: Green Chicken Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 500 ml Chicken stock; 2 cloves Garlic; 0.25 White onion; 5 Serrano chilli; 0.5 bunch Fresh coriander; 1 kg Masa flour for tamales; 50 Dried corn husks; 500 g Lard; 600 g Cooked chicken breast; 1 tbsp Baking powder; 1 tbsp Salt; 500 g Tomatillo

150 min (60 prep + 90 cook) Hard 25 servings Centro de Mexico

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Corn masa tamales filled with chicken in salsa verde, steamed in corn husks.

About this recipe

Green chicken tamales are one of Mexico's most beloved classics. The corn masa dough, whipped with lard until light and fluffy, is filled with shredded chicken bathed in a vibrant tomatillo and serrano chilli salsa verde, then wrapped in corn husks and steamed to perfection.

History & Origin

Tamales are one of the oldest foods in the Americas, with archaeological evidence dating back to at least 8,000 BC in Mesoamerica. The Aztecs, Maya and Olmecs prepared them for religious ceremonies, offerings to the gods, and as portable food for warriors and travellers. The chicken in green salsa variety became popular after the Conquest, when European poultry was introduced to the indigenous diet. In México there is a tradition on Candlemas Day (2nd February) whereby whoever finds the figurine in the Rosca de Reyes must treat everyone to tamales. They are traditionally prepared at 'tamaladas', family gatherings where several generations take part in the preparation.

Estimated cost

£12.58

Total cost

£0.51

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

401

Calories

15g

Protein

48g

Carbohydrates

17g

Fat

Fibre

638mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remoja the hojas de maiz en water hot durante al less 1 hour until esten flexibles y manejables. Escurrelas y secalas with un trapo limpio.
💡 Si the hojas se rompen al doblarlas, necesitan mas tiempo de remojo. Puedes dejarlas all la night.
2
Prepare the green salsa: boil the tomatillos and serrano chillies in water for 10 minutes. Blend them with the garlic, onion, coriander and salt until you have a smooth salsa. Set aside.
3
Shred the cooked chicken breast into thin strips. Mix the chicken with a cup of the salsa verde and set aside.
4
Beat the pork lard with an electric mixer at high speed for 5 minutes until white and spongy. A small ball of beaten lard should float in a glass of water; that is the sign that it is ready.
💡 The lard should be at room temperature. Beating it well is the secret to a spongy tamale. Don't skip this step.
5
Add the maize flour, baking powder, salt and warm chicken stock to the whipped lard. Mix with the electric mixer on medium speed for 3-4 minutes until you have a soft, spreadable dough with the consistency of buttercream.
6
Take a corn husk and spread approximately 2 tablespoons of corn dough (masa) in the centre, forming a rectangle. Place a tablespoon of chicken in salsa verde in the centre of the dough.
7
Fold the sides of the husk towards the centre so that the dough wraps around the filling. Fold the bottom tip upwards. Repeat with the remaining dough and filling.
8
Place a coin at the bottom of the steamer and fill with water to just below the rack. Stand the tamales upright with the opening facing up, leaning them against one another.
9
Remove the husks from the tomatillos and rinse well. Bring a pot of water to the boil and cook the tomatillos along with the serrano chillies for about 8 minutes until softened.
💡 The tomatillos are ready when they turn from bright green to olive-coloured.
10
Blend the cooked tomatillos, chillies, garlic, a quarter of the onion and a handful of coriander with a splash of the cooking water until you have a smooth salsa.