Tamales Verdes De Pollo

READY IN: 2hrs 30mins
YIELD: 20 Tamales


  • 1
    lb tomatillo, husks removed and coarsely chopped
  • 12
    cup chicken stock
  • 12
  • 1
    tablespoon oil
  • 14
    cup onion, chopped
  • 2
    cups cooked chicken, shredded
  • dried corn husk, soaked in warm water until pliable
  • 4
    cups prepared masa harina


  • Cook chilies in a saucepan of boiling water for 4 minutes.
  • Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
  • Add garlic and chicken stock to the blender; puree.
  • Add the cilantro and process briefly.
  • Heat the oil; add onion and sauté until transparent.
  • Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
  • Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
  • Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
  • Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
  • Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
  • Roll the husk up length wise; fold up the bottom.
  • Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
  • As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
  • To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.