This post may contain affiliate links. Please read our disclosure policy.
These Chicken Tamales are tender shredded chicken in a homemade green chile sauce, wrapped in fluffy masa and steamed in corn husks. They take a little time, but every bite is worth it. I usually make a double batch and freeze half for later.
For more Mexican favorites, try my Slow Cooker Carnitas or Green Chicken Enchilada Casserole, and Roasted Tomatillo Salsa Verde uses the same flavor base as these tamales.
4 Tips That Make or Break This Recipe
- Don’t let water touch the husks. If water gets inside while steaming, the masa turns soggy. Add water down the side of the pot, never over the top.
- Soak the husks for at least an hour. They need to be soft and pliable, or you can’t wrap anything in them.
- Whip the masa until it’s light and fluffy. Stiff masa makes a heavy tamale. The dough should feel airy when it’s ready.
- Spread the masa thin but not see-through. Too thick and the tamale turns doughy. Too thin and the filling escapes.
RECIPE WALK-THROUGH
How to Make Chicken Tamales
See the recipe card below for full, detailed instructions
There are several steps here, but each one is simple. I like to break it into chunks and work through one at a time. If you want to save time, see the shortcut tip in step 3.
Step 1: Soak the Corn Husks
Separate the husks and remove any fine silk strands. Bring a stockpot of water to a boil, take it off the heat, and add the husks.
Let them soak for at least an hour while you work on everything else.
Step 2: Make the Green Chile Sauce
Boil the tomatillos, onion, garlic, jalapeños, serranos, and chicken broth until the tomatillos turn yellow.
Strain the vegetables, blend with cilantro and cumin until smooth, and reserve about ¾ cup of the sauce for the masa.
- For a less spicy sauce, remove the seeds and membranes from the peppers before cooking. You can also roast the tomatillos and chiles instead of boiling, the same way I do for Roasted Tomatillo Salsa Verde, if you want a deeper, smokier flavor.
Step 3: Cook and Shred the Chicken
Boil the chicken breasts in water with garlic, onion, and chicken bouillon until cooked through, about 10 to 12 minutes.
Transfer the chicken to a plate to shred, and strain and reserve the broth for the masa.
Time-Saving Shortcuts (optional):
- Skip the poaching by shredding 3 cups of meat from a rotisserie chicken, or use my Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken.
- For the sauce, a 16 ounce jar of green salsa (Herdez is great) works in a pinch.
Step 4: Mix the Filling
Stir the shredded chicken into the green sauce along with the queso fresco. If the mixture seems dry, add a splash of the reserved chicken broth.
Taste and add salt as needed.
Step 5: Make the Masa Dough
Whip the vegetable shortening in a stand mixer until fluffy, about 5 minutes.
In a separate bowl, mix the masa flour, baking powder, and salt, then beat into the shortening. Slowly add the chicken broth on low speed until a soft dough forms.
Increase to medium and beat for 10 minutes. Pour in the reserved ¾ cup green sauce and mix again.
Cover with a damp paper towel so it doesn’t dry out.
- Test your masa: Drop a small spoonful into a glass of cold water. If it floats, the dough is properly aerated and ready. If it sinks, beat for another minute or two and test again.
Step 6: Assemble the Tamales
Pat a soaked corn husk dry. Place it rough side down in your hand or on a flat surface. Spread 2 to 3 tablespoons of masa across the lower half, leaving a small border at the bottom.
Add 1 to 2 tablespoons of chicken filling down the center. Fold the sides of the husk in, then fold the pointy end up like a burrito.
If you want, tie each one closed with a thin strip of husk or a piece of cooking string. It’s optional, but it helps the husks stay put in the pot, and it’s a great way to mark different fillings if you’re making more than one kind.
Step 7: Steam the Tamales
Add water to the bottom of a large pot and set a steamer basket inside. Place a few small pieces of soaked husk in the bottom and a ball of foil in the center to help the tamales stand upright.
Stand the tamales open-side up around the foil, working out from the center. Tuck a few extra husks down the sides to fill any gaps. Cover, bring to a simmer over medium-high heat, and steam for about an hour.
Add water down the side of the pot every 15 to 20 minutes as needed, but never pour it over the tamales.
- To test for doneness, pull one out and try to peel back the husk. If it separates cleanly from the masa, the tamales are done. If not, steam for another 15 minutes and check again.
Let them rest for 15 to 30 minutes before serving so the masa firms up.
Try a different filling. This green chile chicken filling is my favorite, but the masa works with almost anything. Swap in Carnitas or Shredded Mexican Beef for the meat, queso fresco with green chile sauce for a meatless option, or fruit preserves with raisins and pineapple for a sweet tamale.
Other Ways to Cook Tamales
If you don’t have a steamer pot, you have a couple of good alternatives.
Slow cooker: Layer the tamales seam-side down in the slow cooker. Cook on high for 4 to 6 hours. The outer ones cook a little faster, so test by pulling the husk back. If it separates easily, they’re done.
Instant Pot: Add 1 cup of water to the bottom of the pot and set a steamer basket inside. Stand the tamales open-side up, lock the lid, and steam for 20 minutes on high pressure. Use a natural release, then check for doneness.
How to Serve Tamales
Tamales are filling on their own, but they shine alongside a few simple Mexican sides. Round out the plate with:
- Authentic Mexican Rice
- Slow Cooker Mexican Beans or Homemade Refried Beans
- Mexican Street Corn (Elote)
- Guacamole with chips
- Black Bean and Corn Salsa for a fresh, crunchy side
Storage Tips
Storage and Reheating
Tamales freeze beautifully, which is one of the reasons it’s worth making a big batch. They’re also a great two-day project: make the chicken and sauce on day one, then mix the masa, assemble, and steam on day two.
Refrigerating: Store cooked tamales in an airtight container in the fridge for up to 4 to 5 days.
Freezing: Wrap each tamale in parchment or plastic wrap, then place in a freezer bag or container. Freeze for up to 4 to 5 months. Thaw overnight in the fridge before reheating.
Reheating: Wrap a tamale in a damp paper towel, leave the husk on, and microwave for 1 to 3 minutes. You can also re-steam them for 10 to 15 minutes for the closest-to-fresh texture.
Frequently Asked Questions
Why is my masa raw, mushy, or undercooked?
The two most common causes are water touching the husks during steaming (wrap tightly and add water down the side of the pot) and masa that wasn’t whipped enough. The float test in step 5 catches this before you assemble.
If your tamales look done but the masa still feels gummy, give them another 15 minutes of steam and let them rest a full 30 minutes before unwrapping.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs work great and stay extra juicy. They’ll need a few extra minutes to cook through, and you’ll want to trim any large pieces of fat before shredding.
What can I substitute for lard or shortening in the masa?
Vegetable oil is the easiest swap. Use the same amount called for in the recipe, mix it with the dry ingredients, and skip the whipping step. The masa won’t be quite as fluffy, but it works well. Crisco shortening is also a no-trans-fat option if you want a closer match to traditional lard.
How do I know when tamales are done steaming?
Pull one out and let it cool for a minute, then try to peel back the husk. If it separates cleanly from the masa, the tamale is done. If the masa sticks or pulls away with the husk, steam for another 15 minutes and test again.
More Mexican Comfort Food Favorites
- Chicken Pozole
- Slow Cooker Chile Verde
- Green Chile & Sour Cream Chicken Enchiladas
- Homemade Taquitos
- Loaded Chicken Nachos
Green Chile Chicken Tamales
Ingredients
For the chicken:
- 1.5 pounds boneless, skinless chicken breast (or chicken breast tenders) cleaned
- 1 head of garlic cut in half lengthwise
- 1 large white onion peeled with the ends cut off
- 1 teaspoon chicken bouillon
- 8 cups water or enough to cover the chicken with 1 inch to spare
For the sauce:
- 6-7 large tomatillos peeled, washed, and quartered
- 1 large white onion peeled and halved
- 6 cloves garlic peeled
- 2 jalapeños stems removed
- 1 serrano chile stems removed
- 4 ½ cups chicken broth
- 1 teaspoon salt
- 1 bunch of cilantro
- 1 teaspoon ground cumin
For the masa:
- 3/4 cup vegetable shortening
- 4 cups instant yellow corn masa flour Maseca brand preferred
- 1 teaspoon baking powder
- 1 teaspoon salt plus more to taste
- 5-7 cups chicken broth from the boiled chicken
Other ingredients:
- 30 corn husks
- 10 ounces queso fresco Cacique brand preferred
Instructions
- Soak the husks: Separate the corn husks and remove any silky threads. Bring 8 cups of water to a boil in a stockpot, remove from heat, and add the husks. Let soak for at least 1 hour.
- Cook the chicken: Add the chicken, garlic, onion, bouillon, and 6 to 8 cups water to a medium saucepan. Water should sit about an inch above the ingredients. Bring to a boil and cook until chicken is cooked through, about 10 to 12 minutes.
- Transfer chicken to a plate. Strain the broth through a fine mesh strainer and reserve.
Make the green chile sauce
- While the chicken cooks, add the tomatillos, onion, garlic, jalapeños, serranos, chicken broth, and salt to a separate pot. Bring to a boil and cook for 10 minutes, until the tomatillos turn yellow.
- Strain the vegetables and transfer to a blender. Add cilantro and cumin. Let cool 10 to 15 minutes, then blend until smooth.
- Pour into a large bowl and reserve ¾ cup of sauce for the masa.
Mix the filling
- Pour the reserved chicken broth into a saucepan and simmer over medium-low for 5 minutes. Set aside.
- Shred the chicken and stir into the bowl of green sauce along with the queso fresco. If the mixture is dry, add warm broth a little at a time. Salt to taste.
Make the masa
- Whip the shortening in a stand mixer until fluffy and smooth, about 5 minutes.
- In a separate bowl, mix the masa flour, baking powder, and salt. Beat into the shortening until incorporated.
- Gradually add chicken broth on low speed until a dough forms. Increase to medium and beat for 10 minutes, until light and fluffy.
- Pour in the reserved ¾ cup green sauce and mix on medium-low for several minutes. Taste and add salt as needed. Cover with a damp paper towel.
Assemble
- Pat a soaked corn husk dry. Place rough side down in your hand or on a flat surface. Spread 2 to 3 tablespoons of masa across the lower half, leaving a small border at the bottom.
- Add 1 to 2 tablespoons of chicken filling down the center.
- Fold the sides of the husk in, then fold the pointy end up like a burrito. Repeat with remaining tamales. Discard any leftover masa.
- Optional: Tie each tamale closed with a thin strip of husk or cooking string.
Steam
- Add water to the bottom of a large pot and set a steamer basket inside. Place a few pieces of soaked husk in the bottom and a ball of foil in the center.
- Stand the tamales open-side up around the foil, working out from the center. Tuck extra husks down the sides.
- Cover and bring to a simmer over medium-high heat. Steam for 1 hour, adding water down the side of the pot every 15 to 20 minutes as needed. Never pour water over the tamales.
- Test by pulling one out and peeling back the husk. If it separates cleanly, they're done. If not, steam another 15 minutes.
- Rest for 15 to 30 minutes before serving.
Notes
- Float test for masa. Drop a teaspoon of whipped masa into cold water. If it floats, it’s properly aerated and ready. If it sinks, beat for another minute and test again.
- Avoid soggy tamales. If water gets inside the husk, the masa won’t cook properly. Wrap tightly and add water down the side of the pot, never over the top.
- Spread the masa thin. Aim for thin but not see-through. Too thick and the tamale turns doughy; too thin and the filling escapes.
- Filling shortcut. Combine 2 to 3 cups shredded rotisserie chicken with a 16 ounce jar of green salsa (Herdez is great) and the queso fresco.
- Sauce shortcut. Jarred green salsa works in place of the homemade sauce when you’re short on time.
- Shortening swap. Vegetable oil works in place of shortening or lard. Mix it with the dry ingredients and skip the whipping step. The masa won’t be quite as fluffy but the tamales still turn out great.
- Chicken swap. Boneless, skinless chicken thighs work in place of breasts. They stay extra juicy and need just a few more minutes to cook through.
- Two-day plan. Make the chicken and sauce on day one. On day two, mix the masa, assemble, and steam.
- Storage. Refrigerate cooked tamales in an airtight container for 4 to 5 days, or freeze (wrapped individually) for 4 to 5 months. Thaw overnight in the fridge before reheating.
- Reheating. Wrap in a damp paper towel and microwave for 1 to 3 minutes with the husk on, or re-steam for 10 to 15 minutes for the closest-to-fresh texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I increased the yield to 30 tamales, which increased the amount of ingredients. I used oil instead of shortening or lard, but wasn’t sure about the amount of oil needed for
1.13 Cups. I used all fresh ingredients instead of the jar salsa. The tamales came out fantastic!
That’s awesome Sabrina! Thanks for stopping by.
I have made chicken tamales and they turned out delicious. It was time consuming but it was worth the work
Love the feedback Michelle! Thanks for stopping by.
Excelente, muy bien hecho. Sin falla alguna en la receta. Con trucos que yo no conocía. Felicidades.