Mexican
Gluten freeTamales verdes de pollo
Chicken tamales in green salsa
Tamales verdes: steamed corn masa parcels filled with chicken in tomatillo salsa verde, wrapped in corn husks
In Mexico City, tamales verdes are breakfast: bought hot from bicycle carts outside metro stations, eaten with a cup of atole, or squeezed into a bolillo roll as a 'guajolota'. Families also make them by the dozen for Candelaria on 2 February and for Christmas. Fluffy corn masa is beaten with fat and broth, spread on soaked corn husks, filled with chicken in a sharp tomatillo and green chilli sauce, then steamed. Fondas often use pork lard; this version uses vegetable shortening. The common mistake is under-beating the masa: it should be light enough that a small ball floats in a glass of cold water. They are done when the husk peels away cleanly from the masa. Cook the chicken to 74 °C before filling. Chef's tip: let the steamed tamales rest in the pot off the heat for 15 minutes; they firm up and stop sticking to the husks.
- Prep
- 60 min
- Cook
- 100 min
- Difficulty
- Hard
- Serves
- 8
- Per serving
- 520 kcal
Ingredients
For the filling
- 1 ⅓ lb boneless chicken thighs
- 4 ¼ cups water
- 1 ⅛ lb tomatilloshusked and rinsed
- 1 handful fresh coriander
- 1 tbsp sunflower oil
For the masa
- 7 oz vegetable shorteningsoft
- 2 tsp salt
- 1 ⅛ lb masa harina for tamales
- 2 ½ cups warm chicken broth from poaching
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Method
0/11 doneStep 1: Soak 24 dried corn husks in hot water for 30 minutes, weighed down with a plate, until soft and pliable.
30 minStep 2: Simmer 1 ⅓ lb boneless chicken thighs in 4 ¼ cups water for 20 minutes, until it reaches 165°F in the thickest part. Lift out, shred and keep the broth.
20 minStep 3: Boil 1 ⅛ lb tomatillos and 3 serrano chillies in a little water for 6 minutes until olive green. Drain and blend with 2 garlic cloves, ½ white onion and 1 handful fresh coriander.
6 minStep 4: Heat 1 tbsp sunflower oil in a pan, pour in the salsa (it splutters) and simmer for 8 minutes until slightly thickened. Stir in the chicken and leave to cool.
8 minStep 5: Beat 7 oz vegetable shortening with 2 tsp baking powder (gluten free) and 2 tsp salt using an electric mixer for 3 minutes, until white and fluffy.
3 minStep 6: Add 1 ⅛ lb masa harina for tamales and 2 ½ cups warm chicken broth from poaching alternately, beating, then beat 5 minutes more. Drop a small ball in cold water: if it floats, the masa is ready; if it sinks, beat 2 minutes more and test again.
8 minStep 7: Pat a husk dry, smooth side up. Spread 2–3 tbsp masa in a thin layer over the top two thirds of the wide end, leaving a 2 cm border at the sides.
Step 8: Spoon 1 tbsp of the chicken filling down the centre. Fold the sides over so the masa wraps the filling, then fold the empty pointed end up. Repeat with the rest.
Step 9: Stand the tamales upright, open end up, in a steamer basket over 5 cm of water. Cover with spare husks and a damp cloth, then the lid.
Step 10: Steam over a medium heat for 75–90 minutes, topping up with boiling water as needed. Test one: they are done when the husk peels away cleanly and the masa is firm.
90 minStep 11: Turn off the heat and leave covered for 15 minutes before serving. Cool leftovers quickly and keep in the fridge for 3 days or freeze; steam until piping hot.
15 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 46 g
- Fat
- 27 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamales verdes de pollo take?
- About 160 minutes in total: 60 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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