Green Chicken Tamales

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.

1. 1

   Soak the corn husks in hot water for at least 1 hour until flexible and easy to handle. Drain them and pat dry with a clean cloth.

   

   💡 If the husks tear when folded, they need more soaking time. You can leave them overnight.

2. 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. 3

   Shred the cooked chicken breast into thin strips. Mix the chicken with a cup of the salsa verde and set aside.

   
4. 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. 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. 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. 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. 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. 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. 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.

    

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