Chicken Tamales in Green Salsa
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recipe
Prep time
30
m
Total time
2
h
Yields
8
Servings
These Chicken Tamales in Green Salsa are made using La Campera Tortilla Factory Yellow Corn Masa, and filled with shredded chicken mixed with delicious salsa verde. Wrapped in corn husks and slowly steamed, the yellow corn masa cooks up light, fluffy, and full of traditional corn flavor, creating a perfect balance with the savory chicken filling. This classic dish is often enjoyed during celebrations like Día de la Candelaria, but it’s just as fitting any time of the year. Perfect for sharing with family and friends, these tamales bring familiar flavors to the table. To find stores that carry La Campera Tortilla Factory products, visit our Where to Buy page.
Ingredients
4
Cups (32 oz.)
4 cups La Campera Yellow Masa
3
Cups (24 oz.)
3 cups warm chicken broth
1
Cup (8 oz.)
1 cup vegetable shortening or lard, softened
2
Tsp.
2 teaspoons baking powder
1 1/2
Tsp.
1 1/2 teaspoons salt
2
Cups (16 oz.)
2 cups cooked, shredded chicken
2
Cups (16 oz.)
2 cups salsa verde
1
Lb.
1 pound dried corn husks
Water, for soaking husks
Directions
Step
1
Soak the corn husks in hot water for at least 30 minutes until soft and pliable, then drain and set aside.
Step
2
Beat the shortening or lard until light and fluffy, then mix in the La Campera Yellow Masa, baking powder, and salt. Gradually add the warm chicken broth and mix until smooth and spreadable.
Step
3
In a separate bowl, combine the shredded chicken with the salsa verde.
Step
4
Spread about 2 tablespoons of masa onto the center of a corn husk, leaving space around the edges. Add a spoonful of the chicken mixture on top of the masa.
Step
5
Fold the sides of the husk toward the center and fold the bottom up to enclose the filling.
Step
6
Arrange the tamales upright in a steamer and steam for 60–75 minutes, adding water as needed, until the masa pulls away from the husk.
Step
7
Let the tamales rest for 10 minutes before serving.
Yes. Fully cooked tamales freeze well. First let them cool, then store them in an airtight container or freezer bag for up to 3 months. You can reheat them by steaming or microwaving.
If the masa feels dry, add a little more warm broth, one tablespoon at a time. If the masa is too wet, mix in a small amount of additional masa until it reaches a spreadable, smooth consistency.
You don’t have to use a tamale steamer. You can instead use a large pot with a steamer insert or place a heat-safe rack or foil balls in the bottom of a pot to keep the tamales above water.
