Making amazing tasting green chile chicken tamales with fresh homemade ingredients. This guide will show how to prep & cook authentic green chile tamales with chicken, including making fresh masa complete with video, pictures and product links.
How To Make Authentic Green Chile Chicken Tamales - In 10 Steps
Estimated Quantity: 25 Tamales
- 3 Pounds Chicken Breasts (3-4 pieces)
- 1 Package Corn Husks (approx. 1 lb)
- 2 ½ Tablespoons Caldo con Sabor de Pollo (Knorr Brand Chicken Flavor Bouillon)
- 1 Tablespoons Adobo All Purpose Limón & Pimienta Seasoning (Goya Brand Lemon & Pepper)
- 4 Cups Instant Corn Masa Mix (Maseca Brand Tamal 4.4 pound bag)
- 4 Teaspoons Redmond ® Real Salt
- 1 ⅓ Cups Lard
- 2 ⅔ Cups Chicken Broth (broth from boiled chicken)
- 2 Teaspoons Baking Powder
- 6 Serrano Peppers
- 3 Jalapeños
- 18 Tomatillos
- 1 Medium White Onion
- 4 Sprigs of Cilantro
- KitchenAid Artisan Series 5-Qt. Stand Mixer with Flat Beater
- Imusa 40 Qt. Aluminum Steamer Pot Amazon Link
- Pyrex Mixing Bowls Amazon Link
- Ninja Blender Amazon Link
- Silicon Spatula Amazon Link
- Step 1: Soak Husks
- Fill Imusa pot with HOT tap water, up to the steamer rack and place the husks in (about 35).
- Add husks one-by-one so husks soak evenly. Soak for 30-60 minutes, until softened.
- Fill a large pot with about 2 gallons of water and bring to a boil.
- Add chicken breasts, 2 ½ Tablespoons of Caldo con Sabor de Pollo and 1 Tablespoons of Limón & Pimienta seasonings.
- Turn heat to medium/low for 30-45 minutes until chicken is cooked.
- Place chicken in a pyrex bowl and cover. Store in the refridgerator for 30 minutes until it's time to assemble tamales.
- TIP - SAVE the water. The water will be used as the chicken broth to make the fresh homemade masa.
- In a large pot, fill with water halfway and bring to a boil.
- Add ingredients and boil for 20-25 mins or until you see the tomatillos turn a lighter green.
- Once ingredients are softened, strain and let cool for 15 minutes.
- Mix corn flour, salt and baking powder in a Kitchenaid mixer using flat beater for a few seconds.
- Add lard and mix on low for 30 seconds.
- Continue at a low speed and slowly add chicken broth.
- TIP - Warm the broth before adding. This will produce more consistent masa and it will also be easier to spread on husks later..
- Once broth is added turn up speed to medium and mix for 30 seconds.
- Once chile ingredients are cooled (from step 3), pour into Ninja Blender.
- OPTIONAL: Add cilantro and salt (~1 ½ teaspoons), to taste.
- Blend of medium for 5 seconds. Chile should appear chunky. Set aside in blender.
- Remove cooled chicken from the fridge and 'clean' fat and other particles from each piece.
- Tear each piece into small strips so it will be easy to stuff Tamales and eat! (Picture for reference).
- Use a large Pyrex bowl and add chicken. Slowly add chile from the blender, just enough to coat chicken.
- TIP - Adding too much chile can result in uneven cooking times and consistency.
- TIP - Any extra chile can be used as salsa for chips, cooked tamales, etc..
- Drain all the water in Imusa pot and lay out the husks on a towel.
- Dry off each husk as best as you can. They can still be slightly wet.
- Take the smaller husks and tear small strips to use for tying tamales.
- Take a husk and with one hand hold the smaller end. With the other hand take a scoop of Masa and evenly spread on ¾ of the husk.
- Once Masa is spread, add the chicken-chile mixture. (Picture for reference) Amount will vary. Add an even amount of chicken and Masa.
- Take the end with the chicken and roll tightly to the other end of the husk. Tamale should be tightly rolled.
- Take one of the ties and tie it at the smaller end of the tamale. Double knot it.
- Fill Imusa pot with water just below the steam rack. Place a coffee mug or non-breakable cup in the center of the steam rack. Bring water to a boil.
- Add each tamale one by one so each tamale is leaning upright and leaning towards the cup in the center.
- Lower heat from high to medium. Place the lid on the pot and keep it open just an inch. Steam for an hour to an hour and a half.
- TIP - Check a larger tamale to ensure batch is thoroughly cooked..
- Steam until all cooked. Should not take more than 2 hours. If it takes longer you may have added too much chile, masa or tamales are larger in size. No worries, just steam until masa is done.
- Let tamales cool on wire rack for a few minutes.
- Untie, unroll and enjoy!
Watch each step in full detail in our YouTube video - Amazing Green Chile TAMALES Recipe - Fresh Tamales from Scratch!!!
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