can i make the filling ahead of time?

Sure, the green chicken filling can be made up to a day in advance and stored in the fridge.

Are there alternatives to using lard?

You can substitute vegetable shortening or butter, but keep in mind that lard gives tamales their most traditional flavor and tender texture. If using a substitute, be sure to whip it very well to incorporate air, and expect the masa to be slightly less rich than when made with lard.

why is my masa sticking to the husks?

They usually just need more steaming time. Undercooked masa will cling, so just steam them for another 10–15 minutes and check again.

what if i don't have a pot with a steamer basket?

You can improvise! Use any large pot and place a metal colander or heat-safe rack inside so the tamales sit above the water, not in it. If you don’t have either, roll several balls of aluminum foil and arrange them in the bottom of a stockpot to create a raised platform. Add water just below that level, then stand the tamales upright and steam as directed.

can i freeze these tamales?

Absolutely. Freeze fully cooked tamales tightly wrapped, then steam from frozen until hot.

Green Chicken Tamales (Tamales Verdes)

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
Mix the dry masa ingredients. In a separate bowl, whisk together the Maseca Para Tamal, the salt, and the baking powder until evenly combined.
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.
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.
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.
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.
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.
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.