Chile Verde Chicken Tamales
These Chile Verde Chicken Tamales bring together tender, shredded chicken and a bright, tangy green sauce wrapped in soft, fluffy masa. Roasted tomatillos, serrano and jalapeño peppers, and a charred poblano blend together with Spanglish Asadero Chile Verde Seasoning to create a bold, zesty filling, all steamed inside traditional corn husks until perfectly tender.
A labor of love worth every bit of effort, these tamales are perfect for holidays, family gatherings, or anytime you want to bring authentic, homemade Mexican flavor to the table.
These Chile Verde Chicken Tamales bring together tender, shredded chicken and a bright, tangy green sauce wrapped in soft, fluffy masa. Roasted tomatillos, serrano and jalapeño peppers, and a charred poblano blend together with Spanglish Asadero Chile Verde Seasoning to create a bold, zesty filling, all steamed inside traditional corn husks until perfectly tender.
A labor of love worth every bit of effort, these tamales are perfect for holidays, family gatherings, or anytime you want to bring authentic, homemade Mexican flavor to the table.
Ingredients
Green sauce & chicken:
14 tomatillos
3 serrano peppers
2 jalapeño peppers
2 Cups of water
½ tsp cumin
1 tsp oregano
Black pepper
3 garlic cloves
⅓ onion
1 roasted poblano pepper, peeled
Cilantro
2 cooked chicken breasts
Masa:
1½ Cups pork lard
4 Cups tamal masa (masa harina for tamales)
2 tsp salt
1 tsp baking powder
4 Cups chicken broth
Corn husks (soaked in hot water until softened)
Instructions
Cook the vegetables: In a pot, add the tomatillos, serrano peppers, jalapeño peppers, and 2 Cups of water. Bring to a boil and cook for 8–10 minutes, until the tomatillos have softened and changed color.
Blend the sauce: Transfer the cooked vegetables to a blender along with the cumin, oregano, black pepper, garlic, onion, Spanglish Asadero Chile Verde seasoning, roasted poblano pepper, and cilantro. Blend until smooth.
Simmer the sauce: Pour the blended sauce into a pot and simmer over medium-low heat for 10–15 minutes, until slightly thickened.
Prepare the chicken: Shred the cooked chicken breasts, then stir them into the green sauce, coating well. Simmer for a few more minutes so the chicken absorbs the flavor, then set aside.
Make the masa: In a large bowl, beat the pork lard until light and fluffy. Add the tamal masa, salt, and baking powder, then gradually mix in the chicken broth until a smooth, spreadable dough forms.
Assemble the tamales: Spread a thin layer of masa onto each softened corn husk. Add a spoonful of the chile verde chicken filling down the center, then fold the husk to enclose the filling completely.
Steam the tamales: Arrange the tamales upright in a steamer, cover, and steam for 60–75 minutes, or until the masa is firm and pulls away easily from the husk.
Serve: Let the tamales rest for a few minutes before serving warm.
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