Tamales Verdes

Name: Tamales Verdes
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 24 husks corn husks (dried), soaked; 3 cups masa harina (corn flour); 1 cup chicken broth; 8 tbsp butter, softened; 1 tsp baking powder; 1/2 tsp salt; 2 lb cooked chicken (shredded); 12 fresh tomatillos, husked; 2 serrano peppers, diced; 1/2 white onion, diced; 2 garlic cloves, minced; 1/4 cup fresh cilantro, chopped; 1/2 cup chicken broth (for salsa)

Steamed corn masa pockets filled with shredded chicken, topped with tangy green salsa and fresh cilantro. Traditional Mexican comfort food.

90 minMediumServes 12280 cal/serving

MexicanDinnerStovetopStandard

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Ingredients

24 husks corn husks (dried), soaked
3 cups masa harina (corn flour)
1 cup chicken broth
8 tbsp butter, softened
1 tsp baking powder
1/2 tsp salt
2 lb cooked chicken (shredded)
12 fresh tomatillos, husked
2 serrano peppers, diced
1/2 white onion, diced
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
1/2 cup chicken broth (for salsa)

Instructions

1

Soak 24 husks corn husks (dried) in hot water for 30 minutes until pliable. In a large bowl, beat 8 tbsp butter with an electric mixer until fluffy, about 2 minutes. Mix in 3 cups masa harina (corn flour), 1 tsp baking powder, and 1/2 tsp salt. Gradually add 1 cup chicken broth, beating until light and airy, about 3-5 minutes.
2

Spread about 1 tablespoon of masa mixture on the inside of a corn husk. Place 1 tablespoon of 2 lb cooked chicken (shredded) in the center. Fold the corn husk sides over the filling and fold up the bottom. Repeat with remaining corn husks and filling.
3

Stand corn husks upright in a pot with about 2 inches of water at the bottom. Cover with extra corn husks to prevent drying. Bring to a boil, then reduce heat and steam for 45 minutes. The corn husks should easily pull away from the masa when done.
4

While tamales steam, prepare the salsa: place 12 fresh tomatillos, 2 diced serrano peppers, 1/2 diced white onion, and 2 minced garlic cloves in a blender. Add 1/2 cup chicken broth (for salsa) and pulse until slightly chunky. Pour into a saucepan and simmer for 5 minutes. Season with salt to taste.
5

Remove corn husks from pot and let cool slightly. Serve warm, topped with salsa verde and fresh 1/4 cup chopped fresh cilantro.

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Questions

Do I need any special equipment for Tamales Verdes?

Beyond a knife and a board, the method uses a hand mixer (step 1) and a blender (step 4). If you do not have one, a whisk and a few minutes of effort replace the electric mixer.

Is there a substitute for masa harina in Tamales Verdes?

The entry for Tamales Verdes calls for 3 cups masa harina (corn flour). In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

Is Tamales Verdes spicy?

Moderately. The heat in Tamales Verdes comes from 2 serrano peppers, diced. For a milder plate, remove the seeds and ribs from the serranos, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Tamales Verdes dairy-free?

Yes. The dairy in Tamales Verdes is 8 tbsp butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Tamales Verdes?

One serving (the recipe makes 12) is about 280 calories, with 16 g protein, 28 g carbohydrate and 11 g fat, plus 2 g fiber and 580 mg sodium.

Serve it with

Rajas con Crema side
Southwest Black Bean and Corn Quinoa Salad salad
Tomatillo Salsa Verde sauce
Matcha Horchata Latte drink

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