Green Chicken Tamales (Tamales Verdes)

Chicken Tamales from Scratch (Mostly!)

These delicious tamales verdes are proof that not every batch of tamales has to be an all-day, totally-from-scratch affair. ♡

This recipe is built around a few easy shortcuts, starting with shredded rotisserie chicken and tossing it with my favorite quick salsa verde (or you can use store-bought). That way, you can focus your energy where it really matters — making perfectly fluffy masa and assembling the tamales!

As I’ve mentioned with my red pork tamales recipe, I always prefer my tamales with a generous filling-to-masa ratio, so each bite is packed with plenty of saucy, vibrant flavor rather than just masa. The result is a batch of green chicken tamales that’s cozy, flavorful, and surprisingly approachable. Perfect for a weekend cooking project or stocking the freezer with lots of easy meals ahead. Let’s make some tamales!

Tamales Ingredients

Here are a few quick notes about the ingredients you will need to make these green chicken tamales:

• Chicken: To keep things simple, I usually shred two rotisserie chickens for this recipe, which saves a ton of time and still delivers great flavor. That said, any type of cooked shredded chicken will work here — just be sure to shred it fairly finely so it mixes evenly with the salsa verde and tucks nicely into the tamales.
• Salsa Verde: The green sauce is my favorite tomatillo salsa verde, made by broiling tomatillos, jalapeños, onion, and garlic, then blending them with cilantro, lime juice, and warm spices.
• Masa & Fat: Maseca Para Tamal (not regular Maseca) is key here — it’s coarser and designed specifically for fluffy, tender tamales. Traditional lard gives the best flavor and texture, so look for high-quality rendered lard (ideally without hydrogenation), and remember that whipping it well is just as important as the amount you use. That said, if you prefer not to use lard, you can swap in shortening or a neutral oil.
• Liquid & Seasoning: Warm chicken broth keeps the masa flavorful and spreadable, and adding it gradually helps you dial in the perfect consistency. Fine sea salt and a small amount of baking powder ensure the masa is well-seasoned and light.
• Corn Husks: Dried corn husks are typically sold in large bags near Latin American ingredients. Choose husks that look intact and wide for easy wrapping.

Tamales Tips

Detailed instructions are included in the recipe card below, but here are a few helpful tips to keep in mind, especially if this is your first time making homemade tamales:

• Broil the salsa verde ingredients. Charring the tomatillos, chiles, onion, and garlic adds so much depth of flavor to the salsa verde.
• Season the salsa generously. Make sure it tastes vibrant and well-salted before mixing it in with the chicken, then give the mixture another taste-test before filling the tamales.
• Keep the filling saucy, not runny. You want juicy, well-coated chicken without excess liquid that could leak during steaming.
• Whip the lard until truly fluffy. This step is key for light, tender masa — don’t rush it!
• Aim for spreadable masa. It should feel like soft hummus, not stiff dough. If it cracks when spreading, add more broth.
• Let the masa rest. That short hydration time makes a big difference in texture.
• Stand tamales upright while steaming. This helps them cook evenly and prevents leaking.
• Let tamales rest after steaming. A short rest helps the masa finish setting and makes them easier to unwrap.

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Green Chicken Tamales (Tamales Verdes)

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• Author: Ali

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Ingredients

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Green Chicken Filling

• 2 to 2.5 pounds pre-cooked shredded chicken
• 2 pounds tomatillos, husked and rinsed
• 4 jalapeños, stemmed (and seeded, for less heat if you prefer)
• 1 medium white onion, peeled and quartered
• 6 garlic cloves, unpeeled
• 1 cup tightly packed cilantro
• 2 teaspoons Mexican oregano
• 2 teaspoons ground cumin
• juice of 2 limes
• fine sea salt, to taste

Masa

• 4 cups (480g) Maseca Para Tamal
• 2 cups lard
• 4.5–5 cups warm chicken broth, as needed
• 1.5 teaspoons fine sea salt
• 1 teaspoon baking powder

Corn Husks

• 40–50 dried corn husks
• hot water for soaking

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Instructions

1. Soak the husks. Place the corn husks in a large bowl, cover them with very hot water, and weigh them down with a plate so that they stay submerged. Let the husks soak for 30–60 minutes until they are fully pliable, then drain and pat them dry. Set aside the largest husks for wrapping the tamales.
2. Make the salsa verde. Place the tomatillos, jalapeños or serranos, onion, and unpeeled garlic cloves on a baking sheet. Broil for about 10 minutes, flipping halfway through, until everything is lightly charred and softened. Remove the pan from the oven and carefully squeeze the roasted garlic flesh out of the peels into a blender, discarding the skins. Add the broiled tomatillos, chiles, onion, and any juices from the pan to the blender, along with the cilantro, lime juice, Mexican oregano, cumin, and a generous pinch of salt. Blend until smooth. Taste and season as needed.
3. Make the green chicken filling. Place the shredded chicken in a large mixing bowl or pot. Pour in enough salsa verde—about 2 to 2½ cups—to thoroughly coat the chicken, stirring until everything is evenly combined. The filling should be juicy and well-sauced but not runny. Add more salsa if needed, then set the filling aside to cool while you prepare the masa.
4. Whip the lard. Add the lard to the bowl of a stand mixer fitted with the paddle attachment. Beat the lard on medium-high speed for 4–6 minutes until it becomes pale, fluffy, and noticeably lighter in texture. This step helps create light, tender tamales.
5. Mix the dry masa ingredients. In a separate bowl, whisk together the Maseca Para Tamal, the salt, and the baking powder until evenly combined.
6. Combine the masa. With the mixer running on low speed, begin adding the dry masa mixture to the whipped lard a few spoonfuls at a time, alternating with splashes of warm chicken broth. Continue adding broth gradually—usually 4½ to 5 cups total—until the masa becomes soft, creamy, and easily spreadable, similar to the texture of fluffy hummus. Briefly increase the mixer speed at the end to lighten the texture even further. Let the masa rest for 20–30 minutes to hydrate fully. If the mixture thickens during this time, you can loosen it with a little more warm broth. To check readiness, drop a pea-sized ball of masa into cold water; if it floats, the masa is ready to use. If it sinks, mix in a bit more lard or broth and test again.
7. Assemble the tamales. Lay a softened corn husk smooth-side up on your work surface. Spread about 3 tablespoons of masa into a ¼-inch-thick rectangle in the center of the husk, leaving a small space at the bottom and along the sides. Spoon about 2 tablespoons of the green chicken filling down the center of the masa. Fold both sides of the husk inward so that the masa meets neatly in the middle, then fold the bottom flap upward to seal. Leave the top open, and tie the tamal with a thin strip of husk if you prefer. Repeat this process with the remaining masa and filling.
8. Prepare the steamer. Line the bottom of your steamer insert with a few corn husks to prevent sticking. Add water to the pot below the steamer insert, making sure the water level stays just under the insert.
9. Steam the tamales. Arrange the tamales upright in the steamer with their open ends facing upward. For stovetop steaming, cover the pot and steam the tamales for 1 hour 45 minutes to 2 hours, checking periodically to ensure the water hasn’t evaporated and adding more as needed. For Instant Pot steaming, preheat the water using Sauté mode, then switch to Steam mode with the vent open and steam for 50–60 minutes.
10. Check for doneness. Tamales are done when the masa easily pulls away from the husk and feels set rather than sticky. If the masa still clings or looks undercooked, continue steaming the tamales for an additional 10–15 minutes and check again.
11. Rest and Serve. Remove the tamales from the steamer and let them rest for 10–15 minutes so the masa can firm up and become fluffy. Serve warm with extra salsa verde, crema, or any favorite toppings.

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