Skip to content Skip to sidebar Skip to footer

Green Chile Chicken Tamales Recipes

Green Chile Chicken Tamales Recipes


8.8 ounces lard, for the tamal dough

1.1 pounds masa mix for tamales, for the tamal dough

1 cup chicken broth, for the tamal dough

1 teaspoon baking powder, for the tamal dough

1 teaspoon salt, for the tamal dough

1 teaspoon pepper, for the tamal dough

33.8 ounces water

1.1 pounds tomatillo

5 serrano chiles

1 clove garlic, peeled

1/4 onion

3 tablespoons oil

2 pinches table salt

1 pinch black pepper, ground

1 chicken breast, boneless, cooked, and shredded

10 corn husks, rehydrated in water


For the tamal dough: Soften lard in the mixer for 5 minutes.

Add chicken broth to the masa mix for tamales little by little until a dough is obtained. Make sure it is not runny.

Add tamal dough to lard little by little. Mix thoroughly, add baking powder, and season. Set aside.

For the green chile sauce: In a pot heat water over medium heat. Add tomatillos, garlic, and onion. Cook for 10 minutes. Drain and transfer to a blender. Blend until smooth.

Heat a small pot with oil over medium heat and add sauce. Cook for 5 minutes and season. Set aside.

On each corn husk, add two tablespoons of tamal dough. Spread and add one tablespoon of sauce and one tablespoon of chicken.

Close corn husk perfectly. Wrap the tamal. Tie it with a corn husk strip to keep it from spilling. Assemble tamales with remaining dough.

Add water to a steamer and arrange tamales. Cook green chile chicken tamales over high heat for 55 minutes or until cooked through.

Serve green chile chicken tamales on a clay platter at the center of the table or on individual plates.