🇲🇽 Mexico · Food
Tamales Verdes
By eatmundo · August 3, 2026
Soft and fluffy masa stuffed with shredded chicken and tangy green salsa, all wrapped in a corn husk and steamed to perfection. A labor of love, this traditional dish is a center-piece for celebrations.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the dried corn husks in warm water for at least an hour until pliable.
- 2
Shred the cooked chicken breast and mix thoroughly with the salsa verde.
- 3
Whip the lard in a large bowl until light and fluffy, about 5 minutes.
- 4
Gradually beat the masa, baking powder, salt, and chicken stock into the lard.
- 5
Check the consistency; the dough should be soft and spreadable.
- 6
Spread a thin layer of masa onto the center of each softened husk.
- 7
Add a spoonful of the chicken mixture and fold the sides of the husk inward.
- 8
Steam upright in a large pot for 60-75 minutes until the masa pulls away from the husk.
Frequently Asked Questions
Can I use butter instead of lard?+
Yes, it creates a slightly different flavor profile but works well.
How do I know they are done?+
The masa should firm up and peel easily from the corn husk.
Can they be frozen?+
Yes, they freeze perfectly raw or cooked for up to 3 months.
Is masa harina the same as cornmeal?+
No, masa harina is nixtamalized corn flour and is essential for tamales.
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