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Chicken and Salsa Verde Tamales: A Christmas Tradition

The memory of my first Christmas away from home is forever intertwined with the aroma of simmering corn husks and the anticipation of unfolding a perfectly steamed tamale. I was living in Austin, Texas, and my friend Maria invited me to her family’s Christmas Eve celebration. The kitchen buzzed with generations of women working together, each with their specific task, creating mountains of these savory delights. The rich, earthy scent of the masa, the spicy tang of the salsa verde, and the communal spirit of that evening made a lasting impression, one I try to recreate in my own kitchen every holiday season.

Recipe Overview

Prep Time: 2 hours
Cook Time: 1 hour 45 minutes
Total Time: 3 hours 45 minutes
Servings: 4-6
Yield: Approximately 12-16 tamales
Dietary Type: Gluten-Free

Ingredients

4 ounces dried corn husks
1/2 cup lard
2 cups masa harina flour
2/3 cup chicken broth
1 teaspoon baking powder
1/2 teaspoon salt

For the Salsa Verde:

1 lb tomatillos
3 serrano chilies
Salt to taste
1 tablespoon lard
6 sprigs fresh coriander, roughly chopped
1 small onion, chopped
1 garlic clove, chopped
3 tomatillos, chopped
1/4 cup cilantro, chopped
1 1/3 cups shredded chicken

Equipment Needed

Large pot
Mixer
Food processor
Large skillet
Steamer

Instructions

Prepare the husks: In a large pot, simmer the dried corn husks in enough water to cover them for 10 minutes. To keep them submerged, weight them down with a plate. After simmering, let them stand in the hot water for a few hours, or until they are pliable. This softening process is crucial for easy wrapping.
Make the dough (masa): In a mixer, beat the lard until it is very light and fluffy, about 1 minute. This incorporates air and creates a lighter, more tender tamale.
Combine masa harina and broth: Add 1 cup of the masa harina flour to the whipped lard and beat until well blended.
Alternate adding ingredients: Continue beating, alternating between adding the remaining masa harina and the chicken broth. Only add enough broth to achieve the consistency of a medium-thick cake batter. You may not need all of the broth.
Add baking powder and salt: Sprinkle in the baking powder and salt.
Final mix: Beat the dough for 1 minute more, ensuring all ingredients are fully incorporated and the dough is light and airy.
Prepare the tomatillos: Husk and wash the tomatillos for the salsa verde.
Boil the tomatillos and chilies: Place the tomatillos and serrano chilies in a pot of water. Add some salt and boil until the tomatillos are tender, about 10-15 minutes.
Process the salsa: Drain the boiled tomatillos and chilies and transfer them to the bowl of a food processor.
Add aromatics: Add the coriander, onion, and garlic to the food processor.
Blend: Process until the mixture is smooth, creating a vibrant green puree.
Cook the salsa: In a medium-large skillet, heat 1 tablespoon of lard over medium-high heat. The lard should be hot enough to make a drop of the tomatillo puree sizzle.
Sauté the salsa: Carefully pour all of the tomatillo puree into the hot skillet. Stir the sauce constantly for 45 minutes, or until it becomes darker and thicker, thick enough to coat the back of a spoon. This step intensifies the flavors and reduces the liquid.
Add chopped tomatillos and cilantro: Add the chopped tomatillos and cilantro to the cooked salsa.
Season: Season the salsa verde with salt to taste.
Combine chicken and salsa: Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce. This will be your tamale filling.
Form the tamales: Remove the softened corn husks from the water and pat them dry.
Prepare husk strips: Tear any extra husks into 1/4″ x 7″ long strips. You will need one strip for each tamale to secure it.
Lay out the husk: Take a husk that is at least 6″ x 7″. Lay it out flat with the tapering end toward you.
Spread the dough: Spread about 2 tablespoons of the dough mixture into a square on the husk. Leave at least a 1 1/2″ border on the side towards you and a 3/4″ border along the other sides.
Add the filling: Place a spoonful of the chicken and salsa verde mixture in the center of the masa.
Fold the tamale: Pick up the two long sides of the corn husk and bring them together, overlapping one over the other.
Fold the bottom: Fold up the bottom section of the husk tightly, right up to the filling line.
Secure the tamale: Leave the top of the tamale open. Secure it in place by loosely tying one of the strips of husk around the tamale.
Repeat: Repeat the process with the remaining husks, dough mixture, and filling.
Prepare the steamer: In a prepared steamer, stand the tamales on their folded bottom. Be sure they are not packed too closely together, allowing them room to expand during steaming.
Cover with husks: Cover the tamales with a layer of leftover husks.
Steam the tamales: Cover the steamer with a lid and steam for 1 hour.
Check water level: Check carefully that the water doesn’t boil away, adding boiling water as necessary.
Serve: Serve the tamales hot, with extra salsa verde on the side.

Expert Tips & Tricks

Lard is Key: Using lard in the masa is traditional and provides a wonderful flavor and texture. However, if you prefer, you can substitute vegetable shortening or a combination of butter and shortening.
Perfecting the Dough Consistency: The consistency of the masa is critical. If it’s too dry, the tamales will be dense and crumbly. If it’s too wet, they will be gummy. Adjust the amount of broth accordingly. A good test is to drop a small amount of masa into a glass of water. If it floats, it’s ready.
Steaming Time: Steaming time can vary depending on the size of your tamales and the altitude. Check for doneness by unwrapping one tamale. The masa should be firm and easily pull away from the husk. If it’s still sticky, continue steaming for another 15-20 minutes.
Make Ahead: Tamales can be made ahead of time and steamed later. You can also freeze them after steaming and reheat them in the steamer or microwave.

Serving & Storage Suggestions

Serve the tamales hot, straight from the steamer, with a generous spoonful of the extra salsa verde. They are also delicious with a dollop of sour cream or a sprinkle of crumbled queso fresco. Leftover tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, steam them for about 20 minutes or microwave them individually, wrapped in a damp paper towel, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	531 kcal	N/A
Total Fat	33g	50%
Saturated Fat	12g	59%
Cholesterol	27mg	9%
Sodium	516mg	21%
Total Carbohydrate	55g	18%
Dietary Fiber	9g	34%
Sugars	7g	N/A
Protein	8g	15%

Variations & Substitutions

Vegetarian Tamales: Substitute the chicken with cooked beans, mushrooms, or roasted vegetables.
Spicier Salsa: Add more serrano chilies or a pinch of cayenne pepper to the salsa verde for a spicier kick.
Different Meat: Pork or beef can be used instead of chicken. Cook the meat until tender and shred it before mixing it with the salsa verde.
Corn Husk Alternatives: If you can’t find corn husks, you can use banana leaves.

FAQs (Frequently Asked Questions)

Q: Can I make the tamales ahead of time?
A: Yes! Tamales can be fully assembled and stored in the refrigerator for up to 24 hours before steaming. You can also freeze them for longer storage.

Q: How do I know when the tamales are done?
A: The tamales are done when the masa is firm and easily pulls away from the corn husk. If the masa is still sticky, continue steaming for a longer time.

Q: Can I use a different type of chili in the salsa verde?
A: Absolutely. While serrano chilies are traditional, you can use jalapeños for a milder flavor or habaneros for a much spicier kick.

Q: Is it necessary to use lard in the masa?
A: While lard provides a traditional flavor and texture, you can substitute it with vegetable shortening or a combination of butter and shortening.

Q: How do I prevent the tamales from drying out during steaming?
A: Ensure that the steamer has enough water throughout the cooking process. Also, covering the tamales with a layer of extra corn husks helps to retain moisture.

Final Thoughts

These chicken and salsa verde tamales are more than just a recipe; they’re a connection to tradition, a celebration of flavor, and a reminder of shared experiences. Whether you’re a seasoned cook or a novice in the kitchen, I encourage you to try this recipe and create your own memories. Don’t be intimidated by the steps – the reward of unfolding a perfectly steamed, flavorful tamale is well worth the effort. Gather your loved ones, put on some music, and enjoy the process of creating something delicious together. And please, share your own experiences and variations – I’m always eager to learn from fellow cooks!

Tamales With Chicken and Salsa Verde Recipe