Save Green Chile Chicken Tamales are the centerpiece of so many Christmas memories in my family. Delicate masa envelopes a vibrant green chile chicken filling, all wrapped up and steamed until tender. The process turns any kitchen into a festive gathering place, filling the air with savory Southwestern aromas. This recipe brings together the best tradition and flavor for an unforgettable main dish.
The first time I made these tamales with my aunt, we laughed over soaked corn husks and sticky masa. The results were so delightful and irresistible that now I return to this recipe every December, sharing them with friends and neighbors.
Ingredients
- Cooked shredded chicken breast or thigh: creates a juicy and savory base aim for freshly cooked or rotisserie for best texture
- Roasted peeled and chopped green chiles: deliver mild heat and classic Southwest aroma Hatch or Anaheim are excellent
- Chicken broth: infuses both the filling and the masa with extra flavor choose a low sodium version when possible
- White onion: adds sweetness and blends into the filling pick a firm and bright onion
- Garlic: brings warm and deep savory notes use fresh for boldest taste
- Ground cumin: enhances earthiness in the filling reach for a fresh fragrant batch
- Dried oregano: contributes herbal undertones Mexican oregano if you can find it
- Salt and black pepper: balance overall seasoning choose kosher salt and freshly ground pepper for best results
- Vegetable oil: helps soften the onion and melds flavors any neutral oil works
- Masa harina: is the backbone of tender masa look for corn flour specifically marked for tamales
- Lard or vegetable shortening: makes the dough rich and fluffy use softened for better blending
- Baking powder: gives lightness to the masa always check that your tin is still active
- Dried corn husks: keep everything together and add earthy aroma be sure they are free of tears after soaking
Instructions
- Prepare the Aromatic Filling:
- Begin by heating the oil in a large skillet over medium heat. Add the finely chopped white onion and let it slowly soften and become translucent for about three minutes. Stir in the minced garlic and give it just a minute to bloom and turn fragrant. Mix in the roasted green chiles, shredded chicken, fresh cumin, oregano, salt, and black pepper. Fold everything together and pour in the chicken broth. Lower the heat and let this simmer gently until the liquid nearly disappears and the filling is thick and juicy. Remove from the heat and allow to cool so it will be easy to handle.
- Make the Fluffy Masa:
- Place your softened lard or shortening in a large bowl. Beat until it looks almost like whipped cream this step ensures light airy texture in the final tamale. In another bowl combine the masa harina with baking powder and salt. Gradually add this dry mixture to your fluffed lard alternating with warm chicken broth while continuing to beat. Stop once the dough is soft and easily spreadable. To test if it is ready drop a small piece into a bowl of cold water it should float. If not beat it a bit longer.
- Prep the Corn Husks:
- While your filling cools soak the dried corn husks in a bowl of warm water for an hour. Drain each husk and pat dry before using. To assemble, place a husk flat on your work surface and smear about a quarter cup of dough on the wide end, leaving some space as a border on each side.
- Fill and Fold:
- Spoon two to three tablespoons of the cooled chicken filling into the center of the masa. Fold both sides of the corn husk over the filling so they meet in the middle, then fold up the narrow end of the husk. If you like, secure each tamal with a thin strip of husk for extra hold.
- Steam Until Perfect:
- Arrange assembled tamales upright in your steamer basket with their open ends facing up. Pour in enough water below the basket to steam but not touch any tamales. Cover the top with a damp towel, then close with a lid to trap in moisture. Steam for one and a half to two hours add more water if needed to keep steaming. The tamales are ready when the masa pulls away from the husk easily. Let them rest for ten minutes before serving so they set up.
- Serve and Enjoy:
- Unwrap your tamales, garnish with salsa or crema, and serve hot. That first bite of tender masa and flavorful chicken is pure holiday nostalgia.
Save My favorite ingredient is always the roasted green chile. The moment their smoky aroma comes out of the pan, it brings me right back to my grandmother's kitchen. Every year, our family gathers to form an assembly line, each person with a special job, and laughter mixing with the scent of masa in the air.
Storage Tips
Keep leftover tamales in the fridge tightly wrapped for up to three days. For longer storage, freeze individually in parchment and a freezer bag for up to three months. Reheat by steaming or microwaving with a damp paper towel to keep them soft.
Ingredient Substitutions
Pork, turkey, or pulled jackfruit make delicious options in place of chicken. For a richer masa, use homemade chicken fat instead of lard or shortening. Vegan masa works with vegetable shortening and veggie broth. Substitute jalapeño or poblano chiles if Hatch or Anaheim are unavailable.
Serving Suggestions
Tamales shine next to Mexican rice, refried or black beans, or simple crisp salads. For special gatherings, offer with bowls of red salsa, green sauce, sour cream, or queso fresco. Warm leftovers make a comforting breakfast with fried eggs and salsa.
Cultural and Historical Context
Tamales date back to Aztec and Maya civilizations and became central to holiday feasts as families gathered to cook them together. In Southwestern homes, making tamales is often a beloved December ritual, passed down through generations, symbolizing warmth and connection.
Seasonal Adaptations
Add fresh corn or zucchini for summer tamales
Swap in butternut squash or sweet potato for autumn fillings
Try smoked turkey after Thanksgiving for a festive twist
Success Stories
One Christmas, I made a double batch for a family friend in the middle of a move. The tamales held up beautifully and we enjoyed a flavorful meal picnic style while surrounded by boxes. Now, anytime I give tamales as a gift, I am reminded how much joy homemade food brings.
Freezer Meal Conversion
Prepare tamales up to the steaming step and freeze raw. Steam directly from frozen adding about thirty extra minutes to cooking time. This keeps your tamales as fresh as the day you made them and makes for easy weeknight dinners.
Save Green Chile Chicken Tamales deliver celebration, comfort, and tradition with every bite. Make a batch for holidays or simply to create savory Southwest joy all year long.
Recipe FAQ
- → What chilies work best for the filling?
Hatch or Anaheim green chiles add mild heat and rich flavor to the chicken mixture. Roasted and chopped for best results.
- → Can I substitute another protein for chicken?
Pork, turkey, or jackfruit are excellent choices. Adjust seasoning and cooking time as needed for your selection.
- → How do I know when masa is ready for steaming?
Ready masa dough will float in cold water and spread easily onto corn husks without cracking or sticking excessively.
- → What’s the secret to tender, flavorful tamales?
Simmer the filling until well blended and moist. Beat masa thoroughly and steam tamales until the dough pulls away from the husk.
- → How should tamales be reheated or stored?
Freeze leftovers and reheat by steaming or microwaving wrapped in a damp paper towel to retain moisture and tenderness.
- → What are good accompaniments for tamales?
Pair with Mexican rice, refried beans, salsa, or fresh salads for complete, colorful meals.