Green Chile Chicken Tamales

Indulge in the comforting flavors of authentic *Green Chile Chicken Tamales*, a dish that combines tender shredded chicken, smoky roasted green chiles, and a perfectly seasoned masa dough. Nestled in soft corn husks and steamed to perfection, these tamales boast a rich, savory filling enhanced by aromatic spices like cumin and garlic. With a fluffy dough made from masa harina and whipped lard, every bite melts in your mouth. Perfect as a holiday treat or weeknight comfort food, these tamales pair beautifully with fresh salsa or creamy guacamole. Ideal for sharing, this recipe yields 24 tamales that are packed with the vibrant flavors of traditional Mexican cuisine. Whether you're new to tamales or a seasoned pro, this step-by-step recipe ensures delicious results every time.

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 24

Ingredients

• 30 pieces Dried corn husks
• 4 cups Shredded cooked chicken
• 1.5 cups Roasted green chiles, chopped
• 2 cups Chicken broth
• 4 cups Masa harina
• 1 cup Lard or vegetable shortening
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin powder
• 1 cup Onion (finely diced)
• 2 tablespoons Vegetable oil or olive oil

Directions

Step 1

Soak the dried corn husks in warm water for 30 minutes until pliable, then drain and set aside.

Step 2

Heat the oil in a skillet over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.

Step 3

Add the roasted green chiles, cumin powder, and garlic powder to the skillet. Cook for another 2 minutes, stirring to combine.

Step 4

Stir in the shredded chicken and 1/2 cup of chicken broth. Cook for 5 minutes until combined. Season with salt to taste and set the filling aside to cool.

Step 5

In a large bowl, combine masa harina, baking powder, and salt. Gradually add 1.5 cups of chicken broth, mixing until a soft dough forms.

Step 6

In a separate bowl, whip the lard or vegetable shortening until light and fluffy, about 2-3 minutes.

Step 7

Add the whipped lard into the masa dough and mix until well incorporated. The dough should be soft and spreadable, like a thick paste.

Step 8

Lay a soaked corn husk flat on the workstation. Spread 2-3 tablespoons of masa dough across the wider end of the husk, leaving a border around the edges.

Step 9

Add 1-2 tablespoons of the chicken and green chile mixture into the center of the masa layer.

Step 10

Fold the sides of the corn husk in over the filling, then fold up the bottom to enclose the tamale. Repeat with remaining husks, masa, and filling.

Step 11

Arrange the tamales upright (open side up) in a large steamer pot. Add enough water to the pot to create steam, without touching the tamales.

Step 12

Cover the tamales with a damp kitchen towel and the pot lid. Steam over medium heat for 60-90 minutes, checking the water level occasionally and adding more if needed.

Step 13

Tamales are ready when the masa easily pulls away from the corn husk. Remove from the pot and let cool for 10 minutes before serving.

Step 14

Serve warm with your favorite salsa or guacamole. Enjoy!

Nutrition Facts

Serving size	2993.8 grams (2993.8g)

Amount per serving	% Daily Value*
Calories	4640

Total Fat 305.20g	391%
Saturated Fat 106.00g	530%
Polyunsaturated Fat 2.20g
Cholesterol 1036mg	345%
Sodium 6042mg	263%
Total Carbohydrate 144.70g	53%
Dietary Fiber 18.40g	66%
Total Sugars 24.00g
Protein 322.00g	644%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 25mg	137%
Potassium 4168mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 27.9%

Carbs: 12.5%