Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Chicken Tamales Recipe
Green chicken tamales showcase authentic Mexican tamales verdes stuffed with tender chicken and spicy tomatillo sauce for traditional flavor perfection. These genuine tamales demonstrate proper masa preparation and filling techniques that create restaurant-quality results at home. The tomatillo sauce adds bright, tangy heat while the chicken provides satisfying protein, resulting in tamales that honor Mexican culinary traditions with every delicious bite.
These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]
Prep Time:
45 mins
Cook Time:
1 hr 30 mins
Additional Time:
15 mins
Total Time:
2 hrs 30 mins
Servings:
35
Yield:
35 tamales
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Ingredients
corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2 serrano peppers, or more to taste
1 onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt
Directions
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it’s ready, if not, keep beating for a little longer.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Nutrition Facts (per serving)
| 115 | Calories |
| 6g | Fat |
| 11g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 35 | |
| Calories 115 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 4g | 18% |
| Cholesterol 21mg | 7% |
| Sodium 232mg | 10% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 7% |
| Total Sugars 1g | |
| Protein 4g | 8% |
| Vitamin C 2mg | 2% |
| Calcium 35mg | 3% |
| Iron 1mg | 6% |
| Potassium 94mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
