Tamales Verdes (Chicken Tamales in Green Salsa)
Photo: Tai's Captures / Unsplash
Soft, fluffy corn masa wrapped around shredded chicken in tangy tomatillo salsa, folded into corn husks and steamed. A festive Mexican tradition, perfect for making with family. Makes about 16.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the husks
Put the corn husks in a large bowl, cover with hot water and weigh them down with a plate. Soak for at least 30 minutes, until soft and pliable.
Poach the chicken
Simmer the chicken in a pot of water with ½ teaspoon of salt for 20 minutes. Lift it out, shred it finely and keep the broth.
Make the salsa verde
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Make the masa
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Fill and fold
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Steam
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Rest and serve
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Soak the husks
Put the corn husks in a large bowl, cover with hot water and weigh them down with a plate. Soak for at least 30 minutes, until soft and pliable.
Poach the chicken
Simmer the chicken in a pot of water with ½ teaspoon of salt for 20 minutes. Lift it out, shred it finely and keep the broth.
Make the salsa verde
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Make the masa
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Fill and fold
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Steam
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Rest and serve
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The Story Behind the Dish
Tamales are one of the oldest foods in the Americas. Aztec and Maya cooks wrapped corn dough around fillings and steamed them as portable food for soldiers, travellers and religious offerings.
Today there are hundreds of regional tamales across Mexico, sweet and savoury, wrapped in corn husks or banana leaves. Making them is a social event: families gather in the kitchen to spread, fill and fold dozens at once.
⭐ Why It's Famous
They are tied to Mexico's biggest celebrations, from Christmas to Día de la Candelaria on 2 February.
💡 Fun Fact
Tradition says whoever finds the plastic baby figure in the Rosca de Reyes on 6 January must host a tamales party on 2 February.
Mesoamerica (all over Mexico)
19.43°N, -99.13°W
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