Go Back
–+ servings
Chicken Tamales Recipe

Chicken Tamales with Green Chile Sauce

These traditional chicken tamales are wrapped in soft corn husks, filled with juicy chicken simmered in homemade green chile sauce, and surrounded by fluffy, flavorful masa. They’re a comforting labor of love and perfect for family meals or special gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours
Course Main Course
Cuisine Mexican
Servings 25 tamales
Calories 280 kcal

Equipment

  • Large Bowl
  • Steamer pot with rack
  • Baking Sheet
  • Blender
  • Pot or skillet
  • Tongs
  • Mixing spoons

Ingredients
  

For the Corn Husks

  • 50 corn husks about ½–¾ pound
  • hot water enough to cover the husks

For the Green Chile Sauce

  • 8 oz tomatillos husks removed and rinsed
  • 2 jalapeño peppers stems removed
  • 2 poblano peppers stems removed
  • 1 serrano pepper optional, stem removed
  • 1 medium onion chopped
  • 1 clove garlic
  • 2 tsp kosher salt
  • 1 cup water

For the Chicken Filling

  • 2.5 lb boneless skinless chicken thighs finely chopped
  • 2 tbsp cooking oil
  • 1 tsp kosher salt
  • 1 tbsp lime juice

For the Masa Dough

  • 8.25 cups masa harina
  • 1.75 tbsp fine salt
  • 1 tbsp baking powder
  • 1.75 cups canola oil
  • 6.5 cups chicken broth

Instructions
 

  • Soak the corn husks in hot water for 1 hour until soft and pliable.
  • Broil tomatillos, jalapeños, poblanos, and optional serrano for about 10 minutes until skins blister.
  • Steam roasted vegetables, peel, then blend with onion, garlic, salt, and water until smooth.
  • In a large pot, heat oil. Add chicken and salt, cook until no longer pink. Stir in chile sauce and simmer for 15 minutes. Finish with lime juice.
  • Mix masa harina, salt, and baking powder. Add canola oil, then slowly mix in broth until masa is soft and spreadable.
  • Spread a thin layer of masa on soaked husks. Add chicken filling, fold sides and bottom. Tie with husk strips if desired.
  • Steam tamales upright for 3½ hours until masa pulls away cleanly from husks. Let cool before serving.

Notes

Don’t overfill the tamales, and make sure to let them cool before unwrapping so they firm up nicely. Freeze extras individually for easy future meals.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 10gFat: 18gSaturated Fat: 2gCholesterol: 20mgSodium: 470mgPotassium: 220mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 10mgCalcium: 35mgIron: 1.6mg
Keyword chicken, Holiday, Tamales, Traditional
Tried this recipe?Let us know how it was!