Traditional Mexican Tamales with Chicken and Green Salsa

Name: Traditional Mexican Tamales with Chicken and Green Salsa
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 24 servings
Cuisine: meat
Ingredients: 50 pieces dried corn husks; 800 g chicken breasts; 500 g masa harina corn flour; 250 g lard or vegetable shortening; 500 ml chicken broth; 2 teaspoons baking powder; 1.5 teaspoons salt; 1 piece white onion; 3 pieces garlic cloves; 400 g green tomatillos; 15 g fresh cilantro; 200 ml Mexican crema or sour cream

These authentic tamales feature tender shredded chicken wrapped in soft corn masa and steamed to perfection in corn husks. Topped with tangy green salsa and crema, they're a beloved Mexican classic that brings warmth and comfort to any table. Perfect for celebrations or as a labor-of-love dish that impresses family and friends.

⏱️150 min

📊Hard

👥24 servings

🍽️Main

meatfamilyfestive

Ingredients

50 piecesdried corn husks
800 gchicken breasts
500 gmasa harina corn flour
250 glard or vegetable shortening
500 mlchicken broth
2 teaspoonsbaking powder
1.5 teaspoonssalt
1 piecewhite onion
3 piecesgarlic cloves
400 ggreen tomatillos
15 gfresh cilantro
200 mlMexican crema or sour cream

Instructions

1PREPARE THE CORN HUSKS: Soak the dried corn husks in hot water for 30 minutes until they become pliable and soft. This makes them flexible enough to wrap around the masa without tearing. Pat them dry with paper towels before using to prevent excess moisture in the tamales.
2COOK THE CHICKEN: Place chicken breasts in a large pot with halved onion, 2 garlic cloves, and salt. Cover with water and bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is completely cooked through and easily shreds with a fork. Reserve 500 ml of the cooking broth and shred the cooled chicken into fine pieces.
3PREPARE THE MASA: In a large mixing bowl, beat the lard with an electric mixer on medium-high speed for 5-7 minutes until it becomes light, fluffy, and pale in color—this incorporates air and creates lighter tamales. In a separate bowl, combine masa harina, baking powder, and salt. Gradually add the masa mixture to the beaten lard while alternating with warm chicken broth, mixing on medium speed until you have a light, spreadable dough that holds together but isn't dense.
4MAKE THE GREEN SALSA: Boil tomatillos and 1 garlic clove in water for 5 minutes until softened, then blend with fresh cilantro, salt, and a splash of the cooking water until you reach a chunky sauce consistency. The salsa should be bright green and tangy with a fresh, herbaceous flavor that complements the rich masa.
5ASSEMBLE THE TAMALES: Lay a prepared corn husk flat and spread 2-3 tablespoons of masa down the center, leaving borders on the sides. Place 1 tablespoon of shredded chicken in the center of the masa. Fold one long side of the husk over the filling, then fold the other side to enclose it completely. Fold up the pointed bottom end, leaving the top open for steam to circulate.
6STEAM THE TAMALES: Stand the assembled tamales upright with the open ends facing up in a steamer pot (use a coin or marbles at the bottom to prevent sticking). Cover with extra corn husks and a damp kitchen towel. Steam over boiling water for 45-60 minutes until the masa pulls away easily from the husk when tested—the masa should be light, fluffy, and fully cooked through with no wet or doughy texture remaining.
7SERVE WITH TOPPINGS: Let the tamales rest for 5 minutes after steaming, then transfer to serving plates. Top each tamale generously with warm green salsa and a dollop of Mexican crema. The combination of creamy masa, tender chicken, tangy salsa, and cool crema creates the perfect balance of flavors and textures that defines authentic tamales.