Authentic Chicken Tamales in Tomatillo Salsa Verde
Mise en Place / Ingredients[12]
- 4 cups Tamal-grind corn masa flour (Maseca Tamal)
- 1.25 cups Pure whipped pork lard
- 3 cups Warm chicken broth (for hydrating masa)
- 1.5 tsp Baking powder
- 2.5 lbs Poached shredded chicken breast
- 1 lb Husked green tomatillos
- 3 whole Fresh serrano chiles
- 0.5 medium White onion
- 3 cloves Fresh garlic cloves, peeled
- 0.5 cup Fresh cilantro
- 1.5 tbsp Kosher salt, divided
- 25 husks Dried corn husks (El Guapo)
🛒 US Supermarket Brand Guide
Pliable, wide husks that fold easily without tearing. • 📍 Hispanic foods aisle.
Cooking Sequence & Checkpoints
Soak husks in hot water. Simmer tomatillos, serranos, and white onion for 15 minutes, blend with garlic, fresh cilantro, and 0.5 tbsp kosher salt, then toss with shredded chicken.
✓ Checkpoint: Supple husks and juicy green chicken.
Beat lard with baking powder and remaining 1 tbsp kosher salt until white. Incorporate masa flour and warm chicken broth until a small ball floats in cold water.
✓ Checkpoint: Light fluffy masa.
Spread 2 tbsp masa onto center of husk, spoon chicken verde, fold sides together and bend tail up.
✓ Checkpoint: Uniformly wrapped packets.
Pack upright into steamer pot and cook over boiling water for 70 minutes, then rest 15 minutes off heat before unwrapping.
✓ Checkpoint: Husk peels away cleanly.
🔬 Why It Works:
The Floating Dough Test: Whipping sufficient air into the lard creates a masa ball that floats in cold water, ensuring featherlight steamed tamales.
⚠️ Troubleshooting:
Masa feels dense: Whip lard with a hand mixer for 5 additional minutes until double in volume.