Authentic Chicken Tamales in Tomatillo Salsa Verde
Airy whipped corn masa filled with tender shredded chicken in tangy roasted tomatillo and serrano green salsa, wrapped in corn husks and steamed to perfection.
The corn husk unpeels effortlessly and cleanly from the hot tamal with zero sticking.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Jauja Cocina Mexicana (Janet)): This public video is provided as a visual reference for the dish. Exact ratios, timings (45m prep / 85m cook / 15m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Authentic Chicken Tamales in Tomatillo Salsa Verde
Jauja Cocina Mexicana (Janet)
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
El Guapo Corn Husks
Standard Size: 8 oz bagWhy it matters: Pliable, wide husks that fold easily without tearing.
Where to find in US: Hispanic foods aisle.
Acceptable substitutes: Banana leaves.
Why This Recipe Works
💡 The Floating Dough Test
Whipping sufficient air into the lard creates a masa ball that floats in cold water, ensuring featherlight steamed tamales.
Ingredients for 12 ServingsUS Standard Measurements
- 4 cups Tamal-grind corn masa flour⭐ Recommended: 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⭐ Recommended: El Guapo
Required Kitchen Tools
- ✓Large stovetop steamer
- ✓Stand mixer or large bowl
Step-by-Step Preparation
Husks & Green Sauce
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.
Whip Tamal Dough
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.
Spread and Fold
Spread 2 tbsp masa onto center of husk, spoon chicken verde, fold sides together and bend tail up.
Steam to Perfection
Pack upright into steamer pot and cook over boiling water for 70 minutes, then rest 15 minutes off heat before unwrapping.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Masa feels dense
Underlying Cause: Under-aerated lard.
Fix & Solution: Whip lard with a hand mixer for 5 additional minutes until double in volume.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Authentic Chicken Tamales in Tomatillo Salsa Verde
❓ Which brand of corn husks should I look for in US grocery stores for Authentic Chicken Tamales in Tomatillo Salsa Verde?
Editorial suggestion: El Guapo Corn Husks (El Guapo). Pliable, wide husks that fold easily without tearing. Typical aisle: Hispanic foods aisle. Acceptable substitute: Banana leaves.
❓ How do I fix: "Masa feels dense"?
Common cause: Under-aerated lard. Practical fix: Whip lard with a hand mixer for 5 additional minutes until double in volume.
The Mexican Holiday Tradition
Few kitchen rituals unite families like making tamales. Wrapped in fragrant corn husks, the balance of zesty green tomatillos and pillowy corn masa is unmatched.
Visual Kitchen Infoguide (Print or Save to Phone)
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