Tamales de Pollo con Chile Verde

These Tamales de Pollo con Chile Verde are a festive and flavorful treat, perfect for holiday gatherings. Stuffed with tender shredded chicken, roasted jalapeños, and tangy green salsa, they bring a delightful kick to your holiday table.

Paired with a rich red sauce made from guajillo chiles, these tamales are not only a labor of love but also a cherished family tradition. Gather your loved ones and celebrate with these delicious, homemade tamales that are sure to impress!

Tamales de Pollo con Chile Verde

Ingredients:

For the Chicken Filling:

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup green salsa (or homemade tomatillo salsa)

1/2 cup onion, diced

1/2 cup roasted jalapeños, diced (adjust to taste)

Salt and pepper to taste

For the Masa:

4 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable shortening or lard

3-4 cups chicken broth (or enough to achieve a spreadable consistency)

For the Red Sauce:

6-8 guajillo chiles, stems and seeds removed

2 cups water (for soaking)

2 cloves garlic

Salt to taste

Instructions:

Prepare the Red Sauce:

Soak guajillo chiles in hot water for about 15-20 minutes until softened.

Blend the chiles with garlic and a pinch of salt until smooth, adding soaking water as needed to achieve a sauce-like consistency. Set aside.

Make the Filling:

In a bowl, combine shredded chicken, green salsa, diced onions, and roasted jalapeños. Mix well and season with salt and pepper.

Prepare the Masa:

In a large bowl, mix masa harina, baking powder, and salt.

In a separate bowl, beat the shortening until fluffy. Gradually add the masa mixture and chicken broth, mixing until the dough is light and spreadable.

Assemble the Tamales:

Soak corn husks in warm water for about 30 minutes to soften.

Lay a corn husk flat and spread about 2 tablespoons of masa in the center, leaving space at the edges.

Add a spoonful of the chicken filling and a drizzle of red sauce on top.

Fold the sides of the husk over the filling and then fold the bottom up to secure.

Steam the Tamales:

Place tamales upright in a steamer basket. Fill the bottom with water and cover with a lid.

Steam for about 1-1.5 hours, adding water as needed, until the masa separates easily from the husk.

Serve:

Let the tamales cool slightly before serving. Enjoy with extra red sauce or salsa!

These tamales are perfect for Christmas Eve dinner and are sure to impress your family with their rich flavors and festive spirit! Enjoy!

Notes:

Chicken Options: You can use leftover rotisserie chicken, poached chicken, or even shredded turkey for a different flavor.

Adjusting Heat: The level of spiciness can be adjusted by varying the amount of roasted jalapeños and green salsa. If you prefer milder tamales, use fewer jalapeños.

Masa Consistency: The masa should be spreadable but not too runny. Add chicken broth gradually until you achieve the desired texture.

Corn Husk Preparation: Make sure to soak the corn husks in warm water for at least 30 minutes to ensure they are pliable and easy to work with.

Filling Variations: Feel free to mix in other ingredients such as cheese, corn, or black beans for added flavor and texture in the filling.

Freezing Tamales: Tamales freeze well! Once they are cooked, let them cool completely, then wrap them individually in plastic wrap and store in an airtight container or freezer bag.

Steaming Alternatives: If you don’t have a steamer, you can use a large pot with a rack or even a microwave. Just ensure that the tamales are upright and steam thoroughly.

Serving Suggestions: Serve with additional red sauce, sour cream, or fresh salsa for a delicious finishing touch.

Making Ahead: You can prepare the masa and filling a day in advance. Just assemble and steam when you’re ready to serve.

Tamale Assembly: Practice makes perfect! The folding technique can take some time to master, so don’t worry if your first few aren’t perfect—just enjoy the process!

Nutrition Information:

YIELDS: 12 tamales | SERVING SIZE: 1

Frequently Asked Questions:

Can I make tamales ahead of time?

Yes! You can prepare the tamales a day in advance and steam them just before serving.

How do I store leftover tamales?

Store leftover tamales in an airtight container in the refrigerator for up to three days, or freeze them for longer storage.

Can I use fresh masa instead of masa harina?

Yes, fresh masa can be used.

Just adjust the liquid content as needed to achieve the right consistency.

What if I can’t find guajillo chiles?

If guajillo chiles aren’t available, you can substitute with ancho chiles for a different flavor, or use a pre-made red sauce.

Can I make vegetarian tamales?

Absolutely! Substitute the chicken with vegetables, cheese, or beans for a delicious vegetarian option.

How do I know when the tamales are done cooking?

Tamales are done when the masa easily separates from the corn husk.

It usually takes about 1-1.5 hours of steaming.

What should I serve with tamales?

Tamales pair well with salsa, sour cream, guacamole, or a side salad for a complete meal.

How can I adjust the spice level?

Adjust the amount of roasted jalapeños and green salsa to control the spiciness of the filling.

Is it necessary to use corn husks?

Corn husks help shape the tamales and impart flavor, but you can also use parchment paper if needed.

Can I steam tamales in a microwave?

Yes, you can steam tamales in a microwave.

Place them in a microwave-safe dish with a little water, cover, and microwave in short intervals until heated through.