Tamales are a beloved tradition in Mexican culture, often made for special occasions or family gatherings. This recipe for chicken tamales in a tangy green sauce brings together soft masa, tender shredded chicken, and a flavorful salsa verde, all wrapped in a corn husk. Whether you’re preparing them for a celebration or simply enjoying a comforting meal, these tamales are sure to be a hit. Let’s dive into making these delicious homemade tamales!

 

View this post on Instagram

 

A post shared by Vallarta Supermarkets (@vallarta.supermarkets)

Preparation

Cooking the chicken:

Place the chicken onion and garlic in a pot. Cover with water and over medium heat until the meat is nicely tender. Cool and shred the chicken.

Toss the chicken with the sauce in a bowl and set aside.

The sauce:

Cook the tomatoes, chiles, and garlic in a pot of water. Until cooked and soft.

Place the tomatoes, chiles, and garlic in the blender and blend well until a sauce forms.

Season with salt.

For the dough:

In a large bowl, beat the lard until it changes to a lighter color. This can be done with the help of your blender or by hand. Slowly add the cornmeal, baking powder, and chicken broth. Mix well and taste for salt seasoning. Whisk until all the ingredients are well combined and the batter is light and fluffy.

The corn husk:

Remove the leaves from their package and place the leaves to soak in a hot water bath for 30 minutes. This could be done in a large pot or in your kitchen sink. This step will help soften the peels and be more pliable for wrapping the tamales.

Assembling the tamales:

Remove the leaves from their hot soak, dry them with a rag or paper towels.

Place the corn husks on your work surface with the wide side facing you. Place about 2-3 tablespoons of dough in the center, but closer to the edge of the corn husk that spreads evenly. Top with 2 tablespoons chicken and salsa verde in the center. Fold one side of the sheet to the center and fold the other side to the center, too. Fold the bottom in the middle. Repeat the process with the remaining leaves and filling.

Arrange the tamales on a tray while you finish with the rest of the assembly process. Prepare your pot for steaming. Add 3 cups of hot water to the pot and place the grill or steam rack. Place a layer of corn husks on the steam rack. (Note: You don’t need to buy a special pot to make the tamales if you don’t have one, just improvise with what you already have at home.)

Place the tamales in an upright position.

Cover with a layer of the corn husks and a tea towel and cover the pot. Let it boil for about 60 minutes over medium heat or after you take a tamale and open it the shell separates easily from the dough. Check during the steaming time in case more water is needed. Be careful when removing the lid. Serve while still warm. When you finish wait 10 minutes, the dough will firm up after that.

To reheat a tamale, use the convenience of the microwave. You only need 1 minute on high heat per tamale. You can also cook it again to warm it up and the other option is to place it on a hot griddle or griddle turning 2 or 3 times until hot.

Tortilleria

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.