Best 2 Green Chicken Tamales Recipes

Embark on a culinary journey to Mexico with our tantalizing Green Chicken Tamales! This traditional dish, deeply rooted in Mexican culture, is a harmonious blend of flavors and textures that will delight your taste buds. Our collection of recipes caters to diverse dietary preferences, offering both authentic and innovative takes on this beloved dish.

For the classicists, we present the Traditional Green Chicken Tamales, a symphony of tender chicken enveloped in a vibrant green masa dough, steamed to perfection. For those seeking a vegetarian option, our Green Bean and Cheese Tamales offer a delightful twist, featuring a medley of fresh green beans, savory cheese, and aromatic herbs.

Adventurous foodies will relish our Salsa Verde Chicken Tamales, where succulent chicken is smothered in a zesty salsa verde, adding a vibrant kick to every bite. And for a unique fusion experience, try our Green Chicken Tamales with Peanut Sauce, where the creamy peanut sauce brings an unexpected yet harmonious touch to the traditional flavors.

No matter your dietary choices or culinary preferences, our Green Chicken Tamales recipes will guide you in crafting this iconic dish. Prepare to impress your family and friends with these delectable tamales, a testament to the rich culinary heritage of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CHICKEN TAMALES

Green Chicken Tamales image

These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories World Cuisine Recipes Latin American Mexican

Time 2h30m

Yield 35

Number Of Ingredients 14

Ingredients

corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2 serrano peppers, or more to taste
1 onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g

GREEN CHILI, CHICKEN & CHEESE TAMALES

Green Chili, Chicken & Cheese Tamales image

Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.

Provided by Abby Falck

Categories Mexican

Time 4h

Yield 42-54 tamales, 24 serving(s)

Number Of Ingredients 19

Ingredients

6 ounces corn husks
1 lb cooked chicken meat, shredded
8 ounces canned diced green chiles
10 ounces queso fresco, crumbled
2 jalapeno peppers, diced
1/4 cup fresh cilantro, minced
4 garlic cloves, minced
4 scallions, sliced
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons fresh lime juice
6 cups masa harina
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup lard, room temperature
3 -4 cups low sodium chicken broth

Steps:

Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
Combine all filling ingredients. Set aside.
Combine masa, baking powder, and salt.
In a standing mixer, beat the lard until it becomes light and fluffy.
Gradually mix in dry ingredients.
Slowly add chicken broth just until a soft dough forms.
To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.

Tips:

To make the tamales soft and fluffy, use masa harina specifically designed for tamales. Regular masa harina may not produce the desired texture.

Soak the corn husks in warm water for at least 30 minutes before using. This will make them pliable and less likely to tear.

If you don't have a steamer, you can cook the tamales in a pot with a few inches of water at the bottom. Just make sure the water doesn't touch the bottom of the tamales.

To prevent the tamales from sticking to the steamer or pot, grease the surface lightly with oil or cooking spray.

Steam the tamales for at least 1 hour, or until the masa is cooked through. You can check by inserting a toothpick into the center of a tamale. If it comes out clean, the tamales are done.

Conclusion:

Green chicken tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover chicken. With a little planning and effort, you can make these tamales at home and enjoy them with your family and friends.