Tamale Verde Recipe

Main Menu

1. 1

   Soften corn husks

   Place dried corn husks in warm water and soak 30–45 minutes until pliable.

2. 2

   Prepare verde sauce

   Rinse and coarsely chop tomatillos, onion, jalapeño, and garlic. Place in a pot with just enough water to cover and simmer 8–12 minutes until tomatillos are tender.

3. 3

   Blend verde

   Transfer the cooked vegetables to a blender. Add cilantro and 1/2 cup of the cooking liquid or water. Blend until smooth. Stir in salt and 1 tablespoon of oil (optional) to adjust texture.

4. 4

   Shred the chicken

   Cook chicken until tender, cool slightly, then shred into bite-sized pieces.

5. 5

   Mix masa

   In a large bowl or mixer, combine masa harina, baking powder, and salt. Add lard and beat until fluffy. Gradually add the remaining chicken broth, mixing until a light, spreadable dough forms.

6. 6

   Incorporate verde into masa

   Reserve about 1/2 cup of verde for serving. Fold the remaining verde into the masa to flavor and color.

7. 7

   Assemble tamales

   Drain a corn husk. Spread about 2–3 tablespoons of masa onto the center of the husk. Add a line of shredded chicken and a teaspoon of verde in the middle. Fold sides of the husk over the filling and tuck the ends.

8. 8

   Wrap and secure

   Roll the tamale by folding the bottom toward the center, then the sides. Tie with a strip of husk if needed.

9. 9

   Steam tamales

   Layer tamales in a steamer basket with the open ends up. Steam over simmering water for about 90 minutes, checking water level periodically. Tamales are done when masa separates easily from the husk.

10. 10

    Finish and serve

    Let tamales rest for 10 minutes. Serve with remaining verde, cilantro, crema or queso fresco as desired.