Homemade Green Chicken Tamales (Tamales Verdes)

Method

1. Soak the husks. Set the corn husks in a large bowl, cover them with very hot water, and weigh them down with a plate so that they stay submerged. Let the husks soak for 30–60 minutes until they are fully pliable, then pour off and pat them dry. Keep nearby the largest husks for wrapping the tamales.

2. Make the salsa verde. Set the tomatillos, jalapeños or serranos, onion, and unpeeled garlic cloves on a baking sheet. Broil for about 10 minutes, flipping halfway through, until everything is lightly charred and softened. Lift the pan from the oven and carefully squeeze the roasted garlic flesh out of the peels into a blender, discarding the skins. Tip in the broiled tomatillos, chiles, onion, and any juices from the pan to the blender, along with the cilantro, lime juice, Mexican oregano, cumi

3. Make the green chicken filling. Set the shredded chicken in a large mixing bowl or pot. Tip in enough salsa verde—about 2 to 2½ cups—to thoroughly coat the chicken, stirring until everything is evenly combined. The filling should be juicy and well-sauced but not runny. Tip in more salsa if needed, then set the filling aside to cool while you prepare the masa.

4. Whip the lard. Tip in the lard to the bowl of a stand mixer fitted with the paddle attachment. Beat the lard on medium-high speed for 4–6 minutes until it becomes pale, fluffy, and noticeably lighter in texture. This step helps create light, tender tamales.

5. Stir the dry masa ingredients. In a separate bowl, whisk together the Maseca Para Tamal, the salt, and the baking powder until evenly combined.

6. Mix the masa. With the mixer running on low speed, begin adding the dry masa mixture to the whipped lard a few spoonfuls at a time, alternating with splashes of warm chicken broth. Continue adding broth gradually—usually 4½ to 5 cups total—until the masa becomes soft, creamy, and easily spreadable, similar to the texture of fluffy hummus. Briefly increase the mixer speed at the end to lighten the texture even further. Let the masa rest for 20–30 minutes to hydrate fully. If the mixture thick

7. Assemble the tamales. Lay a softened corn husk smooth-side up on your work surface. Spread about 3 tablespoons of masa into a ¼-inch-thick rectangle in the center of the husk, leaving a small space at the bottom and along the sides. Spoon about 2 tablespoons of the green chicken filling down the center of the masa. Fold both sides of the husk inward so that the masa meets neatly in the middle, then fold the bottom flap upward to seal. Leave the top open, and tie the tamal with a thin strip of hu

8. Prepare the steamer. Line the bottom of your steamer insert with a few corn husks to prevent sticking. Tip in water to the pot below the steamer insert, making sure the water level stays just under the insert.

9. Steam the tamales. Lay out the tamales upright in the steamer with their open ends facing upward. For stovetop steaming, cover the pot and steam the tamales for 1 hour 45 minutes to 2 hours, checking periodically to ensure the water hasn’t evaporated and adding more as needed. For Instant Pot steaming, Heat the water using Sauté mode, then switch to Steam mode with the vent open and steam for 50–60 minutes.

10. Check for doneness. Tamales are done when the masa easily pulls away from the husk and feels set rather than sticky. If the masa still clings or looks undercooked, continue steaming the tamales for an additional 10–15 minutes and check again.

11. Rest and Serve. Lift the tamales from the steamer and let them rest for 10–15 minutes so the masa can firm up and become fluffy. Plate warm with extra salsa verde, crema, or any favorite toppings.