Green Chile Chicken Tamales
Indulge in the comforting flavors of authentic *Green Chile Chicken Tamales*, a dish that combines tender shredded chicken, smoky roasted green chiles, and a perfectly seasoned masa dough. Nestled in soft corn husks and steamed to perfection, these tamales boast a rich, savory filling enhanced by aromatic spices like cumin and garlic. With a fluffy dough made from masa harina and whipped lard, every bite melts in your mouth. Perfect as a holiday treat or weeknight comfort food, these tamales pair beautifully with fresh salsa or creamy guacamole. Ideal for sharing, this recipe yields 24 tamales that are packed with the vibrant flavors of traditional Mexican cuisine. Whether you're new to tamales or a seasoned pro, this step-by-step recipe ensures delicious results every time.
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Recipe Information
Ingredients
- 30 pieces Dried corn husks
- 4 cups Shredded cooked chicken
- 1.5 cups Roasted green chiles, chopped
- 2 cups Chicken broth
- 4 cups Masa harina
- 1 cup Lard or vegetable shortening
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 1 cup Onion (finely diced)
- 2 tablespoons Vegetable oil or olive oil
Instructions
Soak the dried corn husks in warm water for 30 minutes until pliable, then drain and set aside.
Heat the oil in a skillet over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
Add the roasted green chiles, cumin powder, and garlic powder to the skillet. Cook for another 2 minutes, stirring to combine.
Stir in the shredded chicken and 1/2 cup of chicken broth. Cook for 5 minutes until combined. Season with salt to taste and set the filling aside to cool.
In a large bowl, combine masa harina, baking powder, and salt. Gradually add 1.5 cups of chicken broth, mixing until a soft dough forms.
In a separate bowl, whip the lard or vegetable shortening until light and fluffy, about 2-3 minutes.
Add the whipped lard into the masa dough and mix until well incorporated. The dough should be soft and spreadable, like a thick paste.
Lay a soaked corn husk flat on the workstation. Spread 2-3 tablespoons of masa dough across the wider end of the husk, leaving a border around the edges.
Add 1-2 tablespoons of the chicken and green chile mixture into the center of the masa layer.
Fold the sides of the corn husk in over the filling, then fold up the bottom to enclose the tamale. Repeat with remaining husks, masa, and filling.
Arrange the tamales upright (open side up) in a large steamer pot. Add enough water to the pot to create steam, without touching the tamales.
Cover the tamales with a damp kitchen towel and the pot lid. Steam over medium heat for 60-90 minutes, checking the water level occasionally and adding more if needed.
Tamales are ready when the masa easily pulls away from the corn husk. Remove from the pot and let cool for 10 minutes before serving.
Serve warm with your favorite salsa or guacamole. Enjoy!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
