By eatmundo · August 3, 2026
🇲🇽AI-generated imageSoft 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
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak the dried corn husks in warm water for at least an hour until pliable.
- 2
Poach the chicken breast in 1 litre of gently simmering water for 20 minutes until cooked through. Let it cool slightly, then shred it 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 fresh corn 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, fold the sides of the husk inward, then fold the bottom of the husk up to close it.
- 8
Steam upright in a large pot for 60-75 minutes until the masa pulls away from the husk.
Frequently Asked Questions
What is Tamales Verdes?
Tamales verdes are a traditional Mexican dish made of corn masa dough filled with shredded chicken and salsa verde, wrapped in corn husks and steamed. They are commonly consumed as a main course during breakfast, dinner, or at festive social gatherings.
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 dried nixtamalized corn flour, while cornmeal is not nixtamalized and will not form a proper dough. This recipe uses fresh corn masa (prepared nixtamalized dough). If you only have masa harina, first rehydrate it with warm water into a soft dough, then use it in place of the fresh masa.
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