Tamales de Pollo en Salsa Verde (Chicken Tamales in Green Sauce)

Time: Prep: 25 minutes plus standing Cook: 1 hour 10 minutes
Servings: 6 people

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Enjoy the Flavors of Tradition: Chicken Tamales with Green Sauce

Discover the joy of making Tamales de Pollo en Salsa Verde, a classic Mexican dish that combines tasty shredded chicken with a delicious green sauce, all wrapped in a cozy masa dough. This recipe is perfect for bringing a bit of Mexican tradition to your table, whether it’s a special occasion or a cozy family dinner.

Bring the taste of Mexican tradition to your home with these simple and delightful tamales. They’re a perfect way to add a touch of authenticity to your meals, and you’ll love every bite of these homemade treats.

Find all the ingredients you need to make these delicious tamales at Vallarta Supermarkets or skip this step and get them hot and ready to eat in store.


20 corn husks
2 1/2 cups masa flour
1 1/2 cups warm chicken broth
1/2 cup canola oil
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
3 garlic cloves
1 serrano pepper, stemmed, halved lengthwise and seeded
1 cup chopped tomatillos
1/2 cup coarsely chopped cilantro
1/4 cup chopped white onion
1 teaspoon Mexican oregano
2 tablespoons olive oil
2 cups shredded rotisserie chicken
Guacamole and/or salsa for serving


1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes and drain.

2. In large bowl, gently stir flour, broth, canola oil, butter and 1/2 teaspoon salt; let stand 10 minutes. Stir in 1 cup warm water until smooth and creamy dough forms. Makes about 3 cups dough.

3. In blender, purée garlic, pepper, tomatillos, cilantro, onion, oregano, remaining 1/2 teaspoon salt and 1/2 cup water until smooth. In medium skillet, heat olive oil over medium-high heat. Add garlic mixture; cook 5 minutes or until slightly thickened, stirring occasionally. Add chicken; cook 3 minutes or until heated through. Makes about 2 cups filling.

4. Place 1 corn husk, short end facing you, on work surface. Spread 1/4 cup dough into 3 x 4-inch rectangle over corn husk; place 2 1/2 tablespoons filling lengthwise down center of dough. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 11 corn husks, and remaining dough and filling to make 11 more tamales. Makes 12 tamales.

5. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover pot and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.

6. Serve tamales with guacamole and/or salsa, if desired.

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