How to make Tamales Verdes de Pollo Chicken Tamales Easy Recipe

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned salsa

Homemade can be fresher and healthier, while canned is convenient.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds flavor without dairy, while omitting cheese saves costs.

Blend 8 garlic cloves with 1 cup of water.

In a pot set to medium heat, add the garlic water mixture and 6 lb of chicken, 1 whole onion, 1 head of garlic, 2 bay leaves, 1 tsp black pepper, and 1 tbsp salt. Cover and cook for about an hour.

In another pot set to medium heat, boil 12 tomatillos, 2 Sano peppers, and 1 jalapeno for about 5 minutes.

Blend the boiled tomatillos and peppers with 3 roasted Anaheim peppers, 2 roasted poblano peppers, cilantro, 3 garlic cloves, 1/2 small white onion, 1/2 tsp oregano, 1 tsp chicken bouillon, and 1 cup of the boiling water.

Remove the chicken from the pot after an hour, let it cool, then shred it.

In a pan set to medium heat, add oil and fry 1/2 small white onion for about a minute, then add the shredded chicken and some black pepper, mixing and frying for about a minute.

Add the salsa to the chicken mixture and check for seasoning, adding more chicken bouillon if needed. Let it simmer for about 3 minutes.

In a stand mixer, add 1 1/2 cups of lard and beat at medium speed for 5 minutes until fluffy.

Add 2 tsp of salt and 5 tsp of baking powder, mixing for about a minute.

Decrease the speed and start adding 6 cups of masa, 4 cups of broth, and 2-3 cups of warm water, mixing until well combined. Test the masa by floating a small piece in water; if it doesn't float, add more water and mix again.

Cover the masa and let it rest for 15 minutes. Soak corn husks overnight, then pat dry.

Spread masa on the husks, add filling, and fold them up. Repeat until all masa or filling is used, making about 30 tamales.

Add boiling water to the pot below the steamer, add a layer of husks, then place the tamales standing up, adding another layer of husks and a wet rag on top. Cover and cook on medium heat for about 2 hours.

Check if tamales are ready by opening one; it should slide off the husk.

Cooking Techniques

Equipment Needed

Spice Level: