This chicken green chile tamales recipe features an easy masa dough filled with tender shredded chicken simmered in a fresh verde salsa made from tomatillos and green chiles.
These tamales are filled with poached chicken simmered in a homemade green chile and tomatillo sauce for bright, satisfying flavor.
Recipe | History | Difficulty | Tamale Assembly | More Tamales
Like most tamales, these are wrapped in softened corn husks to keep their shape and to protect the filling while they steam.
History of tamales
Tamales have a long history across Mesoamerica and beyond. Evidence suggests tamales are an ancient pre-Columbian food, adapted by many Central and South American cultures into regional variations.
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Because tamales are wrapped in corn husks, they’re portable and easy to eat on the go — just peel back the husk like a wrapper. Don’t eat the husk itself, though.
Today they’re often enjoyed on a plate with toppings or sides, but the traditional wrapper remains a key part of tamale preparation and presentation.
Are homemade tamales difficult to make?
Homemade tamales are approachable. There are several steps, which can make the process seem involved, but the techniques are simple and the main challenge is time and patience rather than skill.
For many cooks, breaking the work into stages and starting the night before makes the process much more manageable.
Start the night before
Starting the night before reduces stress. Prepare the sauce and cook the chicken, then refrigerate the components for assembly the next day. Shredding the chicken while it’s still warm is easier and faster.
Basic steps to begin:
- Prepare the green tamale sauce.
- Cook the chicken in water until done.
- Wash corn husks with a brush and cool water to remove debris and silks.
- Soak husks in a large pan, dishpan or clean sink with a heavy plate on top so they remain submerged; overnight soaking softens them for assembly.
- Finish the sauce, shred the chicken and refrigerate overnight.
A plate with a bowl on top works well to keep husks submerged while they hydrate.
Shredding the chicken
A quick trick: put cooked chicken into a mixing bowl and shred it with a hand mixer. It often takes just a couple of minutes and yields evenly shredded chicken ready for the filling.
If you prefer, shred with forks or a pair of shredding claws; either method works well.
Making the masa dough for tamales
Prepare the masa when you’re ready to assemble. The steps are straightforward:
- Whisk masa harina with baking powder, salt and seasonings.
- Melt lard (or use vegetable shortening) and add it to the masa with some tamale sauce; the mixture will resemble damp sand.
- Add chicken stock one cup at a time, mixing until the masa is smooth with a spreadable consistency similar to thick hummus or cake batter. Let it rest about 20 minutes, then adjust with small amounts of stock as needed.
If you avoid lard, vegetable shortening is a common substitute; some people experiment with coconut oil, though results vary.
How to assemble tamales
Set up one bowl with the masa and another with the shredded chicken and sauce. Keep a small bowl of water handy to wet a spoon if the masa becomes sticky.
- Pat a husk dry and place the smoother side up, with the narrower end toward your non-dominant hand. Spread about two tablespoons of masa, leaving the bottom edge free.
- Add roughly one tablespoon of filling in a line near the top.
- Fold the husk edge-to-edge, push the top back slightly and curl to form a tube, then fold the narrow end under and place seam-side down in a tray.
Trim husks that are too large, or overlap two small husks if needed. You can also make small strips to tie tamales for a decorative touch, though tying is optional.
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Steaming homemade tamales
Tamales must be steamed to stay moist. Use a tamale steamer or a large stock pot with a steamer basket. Add water below the basket, arrange tamales upright with the fold at the bottom, cover and bring to a boil, then lower to a simmer so steam cooks through the tamales.
Check the water level every 10–15 minutes and replenish carefully by moving tamales aside and pouring down the center so you don’t wet the tops. Use a piece of foil in the center to help stack tamales if your pot isn’t full.
Cook for about 60–90 minutes. After an hour, test a tamale by removing it from the husk — if the masa pulls away cleanly, it’s done. Allow tamales to cool before storing; leave them in the husks for refrigeration or freezing.
How about a tamale steamer?
Frequent tamale makers often invest in a dedicated tamale steamer. It’s affordable and convenient for longer-term use, but a large stock pot with a basket works fine for occasional batches.
This recipe yields about 40–50 tamales. Serve some fresh and freeze the rest for later.
New to making tamales?
If you’re new to tamale-making and want a smaller batch, try the beginner Instant Pot chicken tamales recipe which makes about 15 tamales and uses no lard.
More tamales, please!
Tamales come in savory and sweet versions. Popular variations include chorizo tamales, pork tamales and sweet fruit tamales like raspberry. Explore different fillings to find your favorite.
Recipe
Chicken Green Chile Tamales Recipe
Equipment
- Stock pot and steamer basket or tamale steamer
Ingredients
Corn Husks
- 16 ounces corn husks, softened in water overnight (approx. 45 husks)
Chicken Filling
- 4 boneless skinless chicken breasts (approx. 2.25 pounds)
- 1 quart green chile tamale sauce, from linked recipe, divided
- 8 ounces diced jalapeños (canned)
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Masa Dough
- 6 cups masa harina (such as Maseca)
- 2 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 pound lard, melted (or use vegetable shortening)
- 3/4 cup green chile tamale sauce (from linked recipe)
- 5–6 cups chicken stock
Instructions
Preparing Corn Husks
- Wash husks with cool water and a brush to remove debris and silks. Handle gently to avoid tearing.
- Place husks in a large pan, dishpan or clean sink. Cover with cool water and weigh them down with a heavy plate so they stay submerged. Leave overnight.
Preparing Chicken Filling
- Boil chicken in enough water to cover until cooked through. Remove and shred with forks or a mixer, then cut shreds to bite-sized pieces.
- Reserve 3/4 cup tamale sauce for the masa dough.
- Combine shredded chicken, remaining tamale sauce and seasonings in a saucepan. Heat to near boiling, then simmer on low for 30 minutes. Remove from heat and set aside.
Preparing Masa Dough
- Whisk masa harina, baking powder and seasonings together.
- Melt lard and add it along with 3/4 cup tamale sauce to the masa mix; it will resemble wet sand.
- Add stock one cup at a time and mix until you have about four cups incorporated. Let sit for 20 minutes, then add stock in small increments until the masa reaches the consistency of hummus or a thick batter that spreads easily.
Assembling the Tamales
- Pat a husk dry and place the smooth side up with the narrow end toward your non-dominant hand. Spread about two tablespoons masa, leaving the bottom edge free.
- Place about one tablespoon of filling in a line near the top.
- Fold the husk edge-to-edge, push the top back slightly and curl to form a tube. Fold the narrow end under and place seam-side down in a tray. Repeat until ingredients are used.
Steaming the Tamales
- Place a steamer basket in a large stockpot and add water up to the basket. Arrange tamales upright with the fold at the bottom.
- Cover, bring to a boil, then reduce heat to low to maintain a steady steam. Check the water level every 10–15 minutes and replenish carefully so you don’t wet the tops of the tamales.
- Steam for 60–90 minutes. After about 60 minutes, test one tamale: if the masa pulls away clean from the husk, they are done. If not, continue steaming and check every 15 minutes.
- Remove from heat, serve immediately or allow to cool completely before storing in the refrigerator or freezer. Store tamales in their husks.
Notes
If you prefer not to use lard, vegetable shortening is a good substitute.
Serve tamales with avocado, lime slices, salsa, chips or a simple tomato salad.
Percent Daily Values are estimates and may vary based on specific ingredients and packaging. If you have dietary concerns, please calculate values based on product labels.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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