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Tamales Verdes
Green Tamales
Authentic Mexican tamales featuring tender masa dough filled with shredded chicken in a vibrant salsa verde, all steamed to perfection within corn husks. A beloved staple for holidays and celebrations.
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- 500 g Masa harina for tamales(Ensure it's specifically for tamales, not regular masa harina.)
- 200 g Lard, softened(Room temperature lard will whip better.)
- 400 ml Chicken broth, warm(Warm broth helps hydrate the masa.)
- 400 g Shredded cooked chicken(Can be from poached or roasted chicken.)
- 500 g Tomatillos, husked and rinsed(About 8-10 medium tomatillos.)
- 4 Serrano chilies(Adjust to your spice preference. Remove seeds for less heat.)
- 1/4 medium White onion(Roughly chopped.)
- 2 Garlic cloves
- 1/2 bunch Cilantro, fresh(Leaves and tender stems.)
- 1 tsp Salt(Or to taste.)
- 24 Corn husks(Soaked in hot water for at least 30 minutes until pliable, then drained.)
ðšâð³ äœãæ¹
- 1
Prepare the Salsa Verde: In a saucepan, combine the tomatillos, serrano chilies, onion, and garlic. Add just enough water to cover the bottom of the pan (about 1/2 inch). Bring to a simmer over medium heat and cook for 10-15 minutes, or until the tomatillos have softened and changed color to a dull olive green. Do not boil vigorously, as this can make the salsa bitter. Drain the vegetables, reserving a little cooking liquid.
â±ïž 20 minutes - 2
Blend the Salsa Verde: Transfer the cooked tomatillos, chilies, onion, and garlic to a blender. Add the fresh cilantro and salt. Blend until smooth. If the salsa is too thick, add a tablespoon or two of the reserved cooking liquid or fresh water. Taste and adjust seasoning if necessary. Let the salsa cool slightly.
â±ïž 10 minutes - 3
Combine Filling: In a bowl, mix the shredded cooked chicken with about half of the cooled salsa verde. Stir well to ensure the chicken is evenly coated. Set aside.
â±ïž 5 minutes - 4
Prepare the Masa Dough: In a large bowl, beat the softened lard with an electric mixer or a sturdy whisk until it becomes very light and fluffy, resembling whipped cream. This can take 5-10 minutes. Gradually add the masa harina and salt, mixing until just combined. Slowly stream in the warm chicken broth while mixing on low speed, until a soft, cohesive dough forms. The dough should be moist but not sticky. Test the masa by dropping a small ball into a glass of cold water; it should float, indicating it's light enough.
â±ïž 20 minutes - 5
Assemble the Tamales: Lay a soaked corn husk flat with the wider end towards you. Spread about 2-3 tablespoons of the masa dough evenly over the wider half of the husk, leaving about a 1/2-inch border on the sides and the tip. Place about 1-2 tablespoons of the chicken and salsa verde filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side to meet it, enclosing the filling. Fold the pointed end of the husk up towards the wider end to create a neat packet. Repeat with the remaining masa, filling, and husks.
â±ïž 30 minutes - 6
Steam the Tamales: Arrange the folded tamales upright in a large steamer pot or a tamalera. Ensure they are standing close together so they support each other and don't fall over. Add water to the bottom of the steamer, making sure it doesn't touch the tamales. Cover the tamales with a layer of extra corn husks or a damp kitchen towel, then place the lid securely on the pot. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low to maintain a steady steam. Steam for 1 hour to 1 hour 15 minutes. The tamales are ready when the masa easily pulls away from the corn husk.
â±ïž 1 hour 15 minutes - 7
Rest and Serve: Carefully remove the tamales from the steamer. Let them rest for about 10-15 minutes before serving. This allows them to firm up slightly. Serve hot.
â±ïž 15 minutes
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- âMasa Consistency: The masa should be light and airy. If it feels too dense, you can add a little more warm broth. If it's too wet, add a tablespoon or two of masa harina.
- âFloating Test: The 'float test' for the masa is crucial. If it sinks, it needs more beating or a bit more liquid. If it crumbles, it might be too dry.
- âDon't Overfill: Avoid overfilling the tamales, as this can cause them to burst during steaming and makes them difficult to fold properly.
- âSteaming Setup: Ensure the tamales are packed snugly and upright in the steamer. This prevents them from opening and allows steam to circulate evenly.
- âChecking for Doneness: Besides the masa pulling away from the husk, you can also unwrap one tamale and check if the masa is firm and cooked through, not doughy.
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- Pork Tamales: Substitute shredded pork for chicken.
- Sweet Tamales (Tamales Dulces): Omit the salsa verde and chicken. Sweeten the masa with sugar and add ingredients like raisins, cinnamon, or fruit preserves.
- Cheese and Rajas Tamales: Mix shredded cheese (like Oaxaca or Monterey Jack) with strips of roasted poblano peppers (rajas) for a vegetarian option.