Green Chile Chicken Tamales (Print View)

Tender chicken and green chiles nestled in soft masa, steamed in corn husks for flavorful, festive enjoyment.

# Components:

→ Filling

01 - 3 cups cooked, shredded chicken breast or thigh
02 - 1 1/2 cups roasted, peeled, and chopped green chiles (Hatch chiles or Anaheim preferred)
03 - 1 cup chicken broth
04 - 1 medium white onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons vegetable oil

→ Masa

11 - 4 cups masa harina
12 - 2 1/2 cups warm chicken broth
13 - 1 1/4 cups lard or vegetable shortening, softened
14 - 1 1/2 teaspoons baking powder
15 - 1 1/2 teaspoons salt

→ Assembly

16 - 24 dried corn husks, soaked in warm water for 1 hour

# Method:

01 - Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute. Incorporate roasted green chiles, shredded chicken, ground cumin, dried oregano, salt, and black pepper. Pour in chicken broth, reduce the heat, and simmer for 10 minutes until most of the liquid is absorbed. Set aside to cool.
02 - In a large mixing bowl, beat the lard or vegetable shortening using an electric mixer or sturdy spoon until light and airy. In a separate bowl, combine masa harina, baking powder, and salt. Gradually add the masa mixture and warm chicken broth to the whipped lard, blending until a smooth, spreadable dough forms. The dough is ready when a small snippet floats in cold water.
03 - Drain the soaked corn husks and pat them dry. Spread approximately 1/4 cup of masa evenly onto the wide end of each husk, leaving a 1-inch border at the sides. Spoon 2 to 3 tablespoons of chicken filling into the center. Fold the sides of the husk over the filling, then fold up the narrow end to secure. Use a thin strip of corn husk to tie and keep the tamale closed if desired.
04 - Arrange the tamales upright in a steamer basket with the open ends facing upward. Pour water beneath the steamer basket, ensuring it does not touch the tamales. Cover with a damp towel and the lid. Steam for 1 1/2 to 2 hours, adding additional water as necessary, until the masa easily separates from the husk.
05 - Allow the tamales to rest for 10 minutes before plating. Remove the corn husks and serve hot with salsa or crema, as desired.

# Expert Advice:

01 -
  • Easy to make in big batches for celebrations or meal prep
  • Gluten free so everyone at the table can enjoy
  • Infused with smoky roasted chiles that bring real depth of flavor
  • Makes for an interactive and rewarding cooking project
02 -
  • High in protein from lean chicken and fiber from corn masa
  • A classic make ahead meal perfect for freezer storage
  • Versatile enough to fill with different meats or veggies
03 -
  • Soaking the corn husks long enough prevents tearing and sticking
  • Be sure to beat the masa until it floats the right texture makes all the difference
  • Steaming with a damp towel over the tamales keeps them moist and tender

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