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

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.

Questions

Can I make Tamales Verdes dairy-free?

Yes. The dairy in this entry 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.

Can I make Tamales Verdes ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tamales Verdes?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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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