Chicken tamales with green sauce Recipe
Tamales are small corn “parcels” steamed in their wrappers that in Mexico often appear at breakfast or for family celebrations. In this version they’re filled with tender chicken and a mildly spicy green sauce made from green tomatoes or tomatillos. The dish takes some work, but the result is like a cross between dumplings and stuffed cabbage rolls in a very Mexican style.
Chicken tamales with green sauce are one of those dishes that start the day in Mexico – sold from huge pots at early-morning street stalls. The combination of corn dough, juicy shredded chicken and a fresh, mildly spicy green tomato sauce creates a kind of comfort food that is both filling and pleasantly warming. Wrapping them in corn husks adds not only aroma but also a unique, gift-like feel – each little parcel hides its own fragrant center.
Chef's tips
The most important test for well-prepared corn dough is the hand test: when squeezed, it should hold its shape and not crack, but also not be wet and sticky. While steaming, watch the water level like you would with a long-simmering stew – if it boils away, the tamales will burn on the bottom and turn bitter; set a reminder on your phone every 15–20 minutes to add boiling water. When wrapping, don’t overfill – better a bit less filling but tightly sealed parcels, because overstuffed tamales tend to open and the dough leaks out.
How to serve
Serve tamales straight from the pot, still in their husks – let guests unwrap their own “packages” while you spoon over extra green sauce and sprinkle with fresh coriander. They’re perfect as a main dish for a lazy weekend brunch or for a homemade “Mexican feast” instead of a classic Sunday roast. To drink, serve lightly sparkling water with lime or a pale lager-style beer to soften the heat of the jalapeño.
Ingredients
- masa harina corn flour for tortillas or tamales, not regular cornmeal - 500 g
- chicken stock warm - 500 ml
- butter at room temperature - 120 g
- baking powder - 1 teaspoon
- salt for the dough, plus for seasoning the filling - 1.5 teaspoons
- dried corn husks for wrapping tamales, soaked in warm water - 25 pieces
- chicken breast skinless, cooked and shredded - 500 g
- green tomatoes can be green field tomatoes or canned tomatillos, drained - 400 g
- jalapeño pepper seeded, finely chopped - 1 piece
- onion medium, diced - 1 piece
- garlic chopped - 2 cloves
- 18% fat sour cream optional, to mellow the sauce - 50 ml
- vegetable oil for frying - 2 tablespoons
- fresh coriander chopped, for the sauce and serving - 2 tablespoons
- lime juice for the sauce - 1 piece
Preparation
- Place the corn husks in a large bowl, cover with very hot water and weigh them down with a plate so they stay submerged. Soak for at least 30 minutes, until soft and pliable.
- In a pot, bring the chicken breast to a boil in salted water and cook for 15–20 minutes until tender. Remove, cool and shred into thin strands with your fingers or two forks. Reserve the cooking stock for the dough.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent. Add the garlic and cook for another minute, stirring.
- Add the chopped green tomatoes and jalapeño. Cook for 5–7 minutes, until the tomatoes soften and release their juices. Remove from the heat, add the lime juice and chopped coriander.
- Transfer the contents of the pan to a blender and blend into a smooth sauce. If it’s very thick, add 2–3 tablespoons of the chicken stock. Taste, season with salt and add sour cream if you want a milder flavor.
- In a bowl, mix the shredded chicken with half of the green sauce so the meat is well coated but not swimming. Set the filling aside.
- In a large bowl, beat the butter with the salt and baking powder until light and fluffy (about 3–4 minutes with a mixer or vigorously by hand).
- Gradually add the masa harina, alternating with warm chicken stock, mixing until you get a soft, moist dough. It should resemble a thick gnocchi dough – when you squeeze it in your hand, it shouldn’t crumble.
- Drain the corn husks and pat dry with paper towels. Choose the larger husks; you can overlap smaller ones to make a bigger surface.
- Place about 2 tablespoons of the corn dough in the center of each husk and spread it into a rectangle about 0.5–1 cm thick, leaving the edges of the husk clear.
- Put 1–2 tablespoons of chicken filling in the center of the dough. Fold the sides of the husk toward the center so the dough encloses the filling, then fold the bottom of the husk up to form a sealed parcel. If needed, tie with a strip of husk or kitchen string.
- Line the bottom of a large heavy pot with a few empty corn husks so the tamales don’t touch the metal directly. Stand the tamales upright, open end up, and pour in about 2–3 cm of water.
- Cover the pot with a lid, bring the water to a boil, then reduce the heat to low. Steam for 60–75 minutes, making sure the water doesn’t boil away – add hot water as needed.
- After an hour, take out one tamal and carefully unwrap it. If the dough is soft but holds its shape and pulls away from the husk, the dish is ready. If the dough is still sticky and clings to the husk, steam for another 10–15 minutes.
- Serve the tamales hot, still in their husks, with the remaining green sauce and fresh coriander on top.
Storage
Cooked tamales keep in the fridge for up to 3 days, tightly wrapped in their husks and stored in an airtight container. Reheat by steaming or in a covered dish in the oven; avoid microwaving for too long so they don’t dry out. Frozen tamales can be steamed straight from the freezer, adding extra time until heated through.
