Authentic Chicken Tamales with Tomatillo Salsa
Dive into the heart of Mexican cuisine with these Authentic Chicken Tamales filled with a savory blend of tender chicken, fresh vegetables, and spices, all enveloped in a corn masa dough. These tamales are a celebration of flavors, thanks to the added zing of tomatillos, green chilies, and fresh cilantro. Perfect for gatherings, family dinners, or festive occasions, these tamales are sure to impress your loved ones. Serve them warm with a drizzle of lime juice and extra salsa for a delicious meal that warms the soul. A labor of love that brings joy to your kitchen, make a large batch to share or freeze for future delight!
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
olive oil
2-3 tablespoons (for sautéing)
yellow onions
2 (chopped small)
garlic cloves
8-10 (minced)
green onions
4 (chopped small, including tops)
tomatillos
8-10 (washed and chopped small)
green bell pepper
1 large (seeded and chopped small)
anaheim chilies
2-3 (seeded and chopped small)
hot chili pepper
1-2 small (seeded and minced)
fresh cilantro
1/2 cup (chopped)
chili seasoning mix
2 tablespoons
sugar
1/4 cup
lime juice
4-6 limes (juice of)
lime zest
4-6 limes (zest of)
chicken stock or chicken broth
1 (8 ounce) can
cooked chicken
1 (skinned and chopped small)
salt
to taste
black pepper
to taste (freshly ground)
masa harina
1 1/2 cups
baking powder
3/4 teaspoon
salt
3/4 teaspoon
ground cumin
1 teaspoon
butter
3 tablespoons (softened)
shortening or duck fat
1/3 cup
water
3/4 cup + 3 tablespoons (as needed)
corn husks
25-40 (for wrapping tamales)
Instructions
1
Prepare the corn husks by soaking them in boiling water for several hours or overnight to soften them.
2
In a large skillet, heat the olive oil over medium heat. Sauté the yellow onions and garlic until fragrant, about 3-4 minutes.
3
Add the green onions, tomatillos, bell pepper, and all types of chiles. Cook until the vegetables are tender, approximately 5-7 minutes.
4
Stir in the chopped chicken, fresh cilantro, chili seasoning, lime juice, lime zest, and sugar. Mix thoroughly, then pour in enough chicken broth to cover the ingredients by at least one inch.
5
Bring the mixture to a boil; then reduce the heat and let it simmer for about 15-20 minutes. Taste and adjust seasoning with salt, pepper, sugar, or lime juice as desired. Allow the mixture to cool before using.
6
For the tamale dough, mix masa harina, baking powder, salt, and cumin in a bowl. In a separate bowl, beat the softened butter and shortening together until light and fluffy. Gradually add the masa mixture and water alternately until you achieve a smooth, spreadable dough.
7
Remove the soaked corn husks from the water, drain, and dry them. Place one corn husk on a flat surface.
8
Spread about 1 tablespoon of masa dough onto the husk, leaving a border on each side. Add approximately 1 tablespoon of the chicken filling down the center of the masa.
9
Fold the sides of the husk inwards and then fold up the ends. If desired, tie with strips of corn husk for added security.
10
Set up your steamer and bring the water to a boil. Line the steamer with some corn husks, then carefully place the tamales upright, ensuring they’re tightly packed but not too tight.
11
Cover the tamales with more corn husks and a damp cloth. Steam for 2.5 to 3 hours, ensuring the water is bubbling consistently.
12
To check for doneness, remove one tamale from the steamer; if the husk pulls away easily from the masa, they are ready. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Chicken Tamales with Tomatillo Salsa?
They are a traditional Mexican dish consisting of tender chicken, fresh vegetables, and spices enveloped in a corn masa dough and steamed in corn husks.
How long should I soak the corn husks?
You should soak the corn husks in boiling water for several hours or overnight to ensure they are soft enough to fold.
What vegetables are included in the chicken filling?
The filling includes yellow onions, garlic, green onions, tomatillos, green bell pepper, and anaheim chilies.
How long do I sauté the onions and garlic?
Sauté the yellow onions and garlic for approximately 3-4 minutes until they become fragrant.
What spices and seasonings are used in the filling?
The filling is seasoned with fresh cilantro, chili seasoning mix, sugar, lime juice, lime zest, salt, and black pepper.
How long should the chicken mixture simmer?
After bringing the mixture to a boil, reduce the heat and let it simmer for about 15-20 minutes.
Should the filling be warm when assembling the tamales?
No, you should allow the chicken mixture to cool before using it as a filling for the tamales.
What ingredients are needed for the tamale dough?
The dough consists of masa harina, baking powder, salt, ground cumin, softened butter, shortening or duck fat, and water.
How do I achieve a smooth and fluffy tamale dough?
Beat the softened butter and shortening together until light and fluffy, then gradually add the dry masa mixture and water alternately.
Can I use duck fat instead of shortening?
Yes, the recipe allows for either 1/3 cup of shortening or 1/3 cup of duck fat.
How much masa dough should I use per tamale?
Spread about 1 tablespoon of masa dough onto each corn husk, leaving a border on the sides.
How much chicken filling goes into each tamale?
Add approximately 1 tablespoon of the chicken filling down the center of the masa dough.
How do you fold a tamale?
Fold the sides of the husk inwards over the filling and then fold up the bottom ends.
Is it necessary to tie the tamales?
It is optional, but you can tie them with strips of corn husk for added security during the steaming process.
How should I arrange the tamales in the steamer?
Place them upright in the steamer, ensuring they are tightly packed together but not compressed too tightly.
How long do the tamales need to steam?
The tamales should be steamed for 2.5 to 3 hours with consistently bubbling water.
How can I tell if the tamales are finished cooking?
Remove one tamale; if the corn husk pulls away easily from the masa dough, they are ready.
What is the best way to serve these tamales?
Serve them warm with a drizzle of lime juice and extra salsa.
Is this recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
Can I freeze these tamales?
Yes, you can make a large batch and freeze them for future use.
What type of chicken should be used?
The recipe calls for one cooked chicken that has been skinned and chopped small.
How many corn husks will I need?
You will need between 25 and 40 corn husks depending on the size of your tamales.
What kind of chilies are used?
The recipe uses 2-3 anaheim chilies and 1-2 small hot chili peppers.
How many tomatillos are required?
You will need 8-10 tomatillos, washed and chopped small.
How much garlic is in the recipe?
The recipe calls for 8-10 minced garlic cloves.
Can I use chicken broth instead of stock?
Yes, you can use one 8-ounce can of either chicken stock or chicken broth.
What is the role of baking powder in the dough?
Baking powder helps the masa dough rise slightly and achieve a lighter texture.
Is there sugar in the chicken filling?
Yes, 1/4 cup of sugar is added to the filling to balance the flavors.
How much lime juice is needed?
You will need the juice of 4 to 6 limes.
What should I use to line the steamer?
You should line the steamer with extra corn husks before adding the tamales.