How to make Tamales Verdes de Pollo (Chicken Tamales) Easy Recipe They're so moist!

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.

Set a pot to medium heat with 6 quarts of boiling water and add the garlic mixture.

Add 6 lbs of chicken thighs, 1 whole onion, 1 garlic head, 1 teaspoon of black pepper, 2 bay leaves, and 1 tablespoon of salt to the pot.

Cover and cook for about 1 hour.

Roast 3 anaheim peppers and 2 poblano peppers, then place them in a plastic bag to sweat.

In another pot set to medium heat with boiling water, add 12 tomatillos, 2 serrano peppers, and 1 jalapeno and boil for about 5 minutes.

After 5 minutes, add the boiled tomatillos and peppers to a blender along with the roasted peppers, some cilantro, 3 garlic cloves, and half of a small white onion.

Add 1/2 teaspoon of oregano, 1/2 teaspoon of black pepper, 1/2 teaspoon of cumin, 2 and 1/2 tablespoons of chicken bouillon, and 1 cup of water from boiling the tomatillos to the blender and blend until smooth.

Remove the chicken from the pot after 1 hour and let it cool before shredding.

Optionally remove the skin from the chicken.

In a pan set to medium heat, add oil and fry half of a small white onion for about 1 minute.

Add the shredded chicken to the pan along with some black pepper and fry for about 1 minute.

Mix in the salsa and let it simmer for about 3 minutes before turning off the heat.

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

Add 2 teaspoons of salt and 5 teaspoons of baking powder to the lard and mix for about 1 minute.

Decrease the mixer speed to the lowest setting and start adding the masa, beginning with 1 cup of masa and 1 cup of warm broth, ensuring all liquids are warm.

Continue adding 1 cup of masa and 1 cup of liquid until all 6 cups of masa and 7 cups of liquid are used.

Increase the mixer speed to medium and mix for 15 minutes.

To test the masa, grab a small piece and add it to a cup of water; if it floats, it’s ready. If not, add more water and mix again.

Cover the masa and let it rest for 15 minutes.

Soak corn husks overnight to make them soft and flexible, then pat them dry with a paper towel.

Spread a thin layer of masa on the soft side of the husk, add some filling, and fold the husk over the filling.

Repeat until you run out of masa or filling, making about 30 tamales.

Add boiling water to the pot just below the steamer, layer husks in the pot, and add the tamales standing up.

Add another layer of husk and a wet rag on top, cover, and cook on medium heat for about 2 hours.

After 2 hours, check the tamales; they are done when they slide off the husk easily.

Cooking Techniques

Equipment Needed

Spice Level: