This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming.
- For the Tamales
- 1 Package of corn husks
- 1 cup Vegetable shortening Room temperature
- ½ cup Chicken broth Made in this recipe
- ½ cup Vegetable broth Made in this recipe
- 2 cups Corn flour (also called masa harina, masa flour, or Maseca brand)
- 2 tablespoon Baking powder
- 1 tablespoon Salt
- For the Tamale Filling
- 1 Chicken breast, cooked and shredded
- 1 lb. Tomatillos
- 2 cups Water
- 1 White onion
- 1 Poblano chili
- 1 clove Garlic
- 1 tablespoon Salt
- 1 teaspoon Pepper
Soak the Corn Husks
1.First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
2. Press the husks into the water to ensure they’re completely covered.
3. Soak the husks for 20 minutes, drain and set aside to dry.
Prepare Chicken and Broth
1. Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
2. Slice and dice the garlic.
3. Cut the chicken breast into 1-inch chunks.
4. Heat a pot over medium-high heat and pour in the olive oil.
5. Add the onions and cook over medium heat, stirring occasionally.
6. Add salt, then the garlic and cook until onions are soft.
7. Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
8. Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
9. Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
10. Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
11. Set aside the chicken and onions for the filling.