They are labor-intensive but so worth it! Green chile tamales are just one of the many varieties of tamales that exist. Full of flavor with a little kick are the perfect tamales in my book. There’s a lot to cover so let’s get started!
What are Tamales?
Tamales are a Latin dish, made by steaming masa dough and a filling inside of a corn husk. There are different flavors consisting of various salsas, meats, veggies, cheeses, and legumes. They are consumed mostly during the holiday season, but you can find tamales year-round at most Mexican restaurants. Or you can make them at home.😉
Before you begin this tamale adventure, I must advise you to set aside at least two hours for this recipe. I also recommend doing some of the prep work the day before. You could cook the chicken and make the salsa ahead of time.
Then the next day make the masa, assemble, and cook the tamales. This is the way I like to do it simply because mommy duties are never-ending, and I don’t always get two hours in the kitchen.
…Okay, now let’s get into the recipe…
How to Make Green Chile Tamales
Cut up the whole chicken and place into a large stockpot along with half the onion, 2 garlic cloves, 1 Tbsp salt, and enough water to cover the chicken completely ( I used 12 cups ). Bring to a boil, then cover and reduce the heat, simmer for 45 minutes or until chicken is done.
While the chicken cooks, place corn husks in a large bowl with warm water. Soaking the husks softens them up so they are easy to work with. Make sure to shake off excess water before you start assembling.
Once the chicken is done cooking, transfer it to a plate for shredding. Reserve the chicken broth.
Green Chile Sauce
Place the peppers, tomatillos, and half an onion on a baking tray. Broil in the oven for 5 minutes, turning the veggies over once. *Keep an eye on them. The skin just needs to be blistered.
Once the veggies are done roasting, place the peppers in a plastic bag to sweat for a couple of minutes. Place the onion and tomatillos in a blender. Peel the peppers and remove the stems and seeds. Add them to the blender along with cilantro and 2 cups of reserved chicken broth. Purée until smooth.
Add the salsa to a large pot or pan and place over medium heat. Allow it to simmer for a few minutes to thicken slightly. Add shredded chicken and simmer 5 minutes. Add salt to taste. Cover and set aside to cool.
Masa Dough
Place masa harina into a large bowl. Add salt and baking powder, and whisk together. Make a well in the center and add the shortening and warm chicken broth. Beat with an electric mixer or stand mixer until well incorporated. If the masa dough looks too dry, add more broth.
Assembly
To assemble the tamales, take a corn husk and add about 2 Tbsp masa dough. Spread it as evenly as possible on the smooth side of the corn husk. Add the chicken and salsa filling to the middle of the masa ( going vertically ).
Bring the two edges together and pinch so that the masa dough wraps around the filling. Then fold the top flap down.
Secure with corn husk strips. To make the strips, use the husks that are too thin to use and rip them into strips. Repeat these steps with the remaining masa dough and filling.
Cook the Tamales
Fill the bottom of the steam pot with water. Arrange the tamales around the pot with the bottoms facing up. Cover with a kitchen towel, or more corn husks, then with the lid.
Place over medium heat and steam for 45 minutes to 1 hr. To test if they are done. Remove one tamale from the pot using tongs.
Allow it to cool slightly on a plate. Then open it up, if it loosens from the husk easily, it’s done. If they are still mushy, continue steaming.
Once done cooking, transfer to a dish to cool before serving. Remove the husk and enjoy!
What Can I Serve With Tamales
Traditionally tamales are served with a side of rice or a side of beans. You could also do both.
If you want to add more color to the plate, try an Ensalada de Nopales ( cactus salad ) or serve with Pico de Gallo salsa. Guacamole is always a good option as well.
For the holidays, when tamales are usually made, they are accompanied by some Atole ( a hot beverage made with masa ).
Substitutions and Additions
This recipe is easy to adjust. If you follow a particular diet, or if you simply wish to use something other than chicken, substitutions include:
Pork, beef, or shrimp
King oyster mushrooms, jackfruit, tofu or tempeh.
Chickpeas, black beans or pinto beans.
How to Store Green Chile Tamales
This recipe actually makes a lot of tamales. I like to make them in big batches and freeze part of them to have on hand. To store properly, bring them down in temperature as quickly as possible ( use a cooling rack ).
Then place into an airtight container or freezer-safe bags. Remove as much air as you can. and seal. Place in the refrigerator for up to 6 days or freeze for up to 6 months.
I hope you love these tamales as much as I do!
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Green Chile Tamales
Equipment
- Steam Pot
Ingredients
- 3 lb whole chicken
- ½ onion
- 2 garlic cloves
- 1 Tbsp kosher salt
- water
- 30 corn husks
Sauce
- 2 green chiles
- 1 poblano pepper
- 1 jalapeño pepper
- 7-8 medium tomatillos husk removed
- ½ onion
- 3 garlic cloves
- 4 sprigs cilantro
- 3 cups chicken broth
Masa Dough
- 4 cups masa harina
- 1½ tsp baking powder
- 1 tsp salt
- ¾ cup shortening
- 3½ cups chicken broth warm
Instructions
- Cut up the whole chicken and place into a large stockpot along with half the onion, 2 garlic cloves, 1 Tbsp salt, and enough water to cover the chicken completely ( I used 12 cups ). Bring to a boil, then cover and reduce the heat, simmer for 45 minutes or until chicken is done.
- While the chicken cooks, place corn husks in a large bowl with warm water. Soaking the husks softens them up.
- Once chicken is done cooking, transfer to a plate for shredding. Reserve chicken broth.
Green Chile Sauce
- Place the peppers, tomatillos, and half an onion on a baking tray. Broil in the oven for 5 minutes, turning the veggies over once. *Keep an eye on them. The skin just needs to be blistered.
- Once the veggies are done roasting, place the peppers in a plastic bag to sweat for a couple of minutes. Place the onion and tomatillos in a blender. Peel the peppers and remove the stems and seeds. Add them to the blender along with cilantro and 3 cups of reserved chicken broth. Purée until smooth.
- Add the salsa to a large pot or pan and place over medium heat. Allow it to simmer for a few minutes to thicken slightly. Add shredded chicken and simmer 5 minutes. Add salt to taste. Cover and set aside to cool.
Masa Dough
- Place masa harina into a large bowl. Add salt and baking powder, and whisk together. Make a well in the center and add the shortening and chicken broth. Beat with an electric mixer or stand mixer until well incorporated. If the masa dough looks too dry, add more broth.
Assembly
- To assemble the tamales, take a corn husk and add about 2 Tbsp masa dough. Spread it as evenly as possible on the corn husk. Add the chicken and salsa filling to the middle of the masa ( going vertically ).
- Fold the two edges together and pinch so that the masa dough wraps around the filling. Then fold the top flap down.
- Secure with corn husk strips. ( To make the strips, use the husks that are too thin and rip into strips ). Repeat these steps with the remaining masa dough and filling.
Cook the Tamales
- Fill bottom of steam pot with water. Arrange the tamales around the pot with the bottoms facing up. Cover with a kitchen towel or more corn husks. Then with the lid.
- Place over medium heat and steam for 45 minutes to 1hr. To test if they are done. Remove one tamale from the pot using tongs. Allow it to cool slightly on a plate. Then open it up, if it loosens from the husk easily, it's done. If they are still mushy, continue steaming.
- Once done cooking, transfer to a serving dish to cool before serving. Remove the husk and enjoy!
Leave a Reply