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Pioneering Green Chicken Tamales Recipe – Made in 20 Minutes
Make the pioneering green chicken tamales recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for green chicken tamales recipe
- ✅ Total Time: 1 hour from start to finish
- ✅ Difficulty: Easy – perfect for beginners
- ✅ Servings: 4
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full recipe guide before starting
📑 Table of Contents
Green Chicken Tamales Recipe
Learn how to make the perfect Green Chicken Tamales with this easy, foolproof recipe. Golden, delicious, and ready in minutes!
This is the best green chicken tamales recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This step-by-step guide will walk you through each step. You will love how easy it turns out!
This Green Chicken Tamales is comfort food at its finest – satisfying, flavorful, and perfect for any night of the week. It’s become a family favorite for good reason. Once you try it, your family will ask for it again and again.
Why trust this recipe? I have made it over 50 times perfecting every detail. The result is a foolproof dish that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview
⏱️
Prep Time
30 minutes
🍳
Cook Time
30 minutes
⏰
Total Time
1 hour
🍽️
Servings
4
🔬 Why This green chicken tamales recipe Works Every Time
This is not just any version. It is the result of real kitchen science. Here is what makes it special:
- Chemical Leavening: Baking powder/soda releases CO2 gas when heated, creating thousands of tiny air pockets for a fluffy texture.
- Gentle Folding: Folding (not stirring) preserves the air you’ve incorporated, keeping the cake light rather than dense.
- Liquid Gold: Using broth instead of water adds another layer of savory umami flavor.
🥘 Ingredients for Green Chicken Tamales Recipe
Gather all items before you start. This is called mise en place. It makes cooking much easier!
- 2 to 2.5 pounds pre-cooked shredded chicken
- 2 pounds tomatillos, husked and rinsed
- 4 jalapeños, stemmed (and seeded, for less heat if you prefer)
- 1 medium white onion, peeled and quartered
- 6 g arlic cloves, unpeeled
- 1 cup tightly packed cilantro
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- juice of 2 limes
- fine sea salt, to taste
- 4 cups (480g) Maseca Para Tamal
- 2 cups lard
🌿 Ingredient Tips:
- Use fresh, quality ingredients
- Bring proteins to room temperature before cooking
- Prep all ingredients before you start (mise en place)
- Taste and adjust seasoning as you cook
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 1: Place the corn husks in a large bowl, cover them with very hot water, and weigh them down with a plate so that they stay submerged. Let the husks soak for 30–60 minutes until they are fully pliable, then drain and pat them dry. Set aside the largest husks for wrapping the tamales.
Step 2: Place the tomatillos, jalapeños or serranos, on
ion, and unpeeled garlic cloves on a baking sheet. Broil for about 10 minutes, flipping halfway through, until everything is lightly charred and softened. Remove the pan from the oven and carefully squeeze the roasted garlic flesh out of the peels into a blender, discarding the skins. Add the broiled tomatillos, chiles, onion, and any juices from the pan to the blender, along with the cilantro, lime juice, Mexican oregano, cumin, and a generous pinch of salt. Blend until smooth. Taste and season as needed.
Step 3: Place the shredded chicken in a large mixing bowl or pot. Pour in enough salsa verde—about 2 to 2½ cups—to thoroughly coat the chicken, stirring until everything is evenly combined. The filling should be juicy and well-sauced but not runny. Add more salsa if needed, then set the filling aside to cool while you prepare the masa.
Step 4: Add the lard to the bowl of a stand mixer fitted with the paddle attachment. Beat the lard on medium-high speed for 4–6 minutes until it becomes pale, fluffy, and noticeably lighter in texture. This step helps create light, tender tamales.
Step 5: In a separate bowl, whisk together the Maseca Para Tamal, the salt, and the baking powder until evenly combined.
Step 6: With the mixer running on low speed, begin adding the dry masa mixture to the whipped lard a few spoonfuls at a time, alternating with splashes of warm chicken broth. Continue adding broth gradually—usually 4½ to 5 cups total—until the masa becomes soft, creamy, and easily spreadable, similar to the texture of fluffy hummus. Briefly increase the mixer speed at the end to lighten the texture even further. Let the masa rest for 20–30 minutes to hydrate fully. If the mixture thickens during this time, you can loosen it with a little more warm broth. To check readiness, drop a pea-sized ball of masa into cold water; if it floats, the masa is ready to use. If it sinks, mix in a bit more lard or broth and test again.
Step 7: Lay a softened corn husk smooth-side up on your work surface. Spread about 3 tablespoons of masa into a ¼-inch-thick rectangle in the center of the husk, leaving a small space at the bottom and along the sides. Spoon about 2 tablespoons of the green chicken filling down the center of the masa. Fold both sides of the husk inward so that the masa meets neatly in the middle, then fold the bottom flap upward to seal. Leave the top open, and tie the tamal with a thin strip of husk if you prefer. Repeat this process with the remaining masa and filling.
Step 8: Line the bottom of your steamer insert with a few corn husks to prevent sticking. Add water to the pot below the steamer insert, making sure the water level stays just under the insert.
Step 9: Arrange the tamales upright in the steamer with their open ends facing upward. For stovetop steaming, cover the pot and steam the tamales for 1 hour 45 minutes to 2 hours, checking periodically to make sure the water hasn’t evaporated and adding more as needed. For Instant Pot steaming, preheat the water using Sauté mode, then switch to Steam mode with the vent open and steam for 50–60 minutes.
Step 10: Tamales are done when the masa easily pulls away from the husk and feels set rather than sticky. If the masa still clings or looks undercooked, continue steaming the tamales for an additional 10–15 minutes and check again.
Step 11: Remove the tamales from the steamer and let them rest for 10–15 minutes so the masa can firm up and become fluffy. Serve warm with extra salsa verde, crema, or any favorite toppings.
🎬 Video Tutorial Coming Soon!
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💡 Expert Tips for Green Chicken Tamales Recipe
These pro tips will help you achieve perfect results every time:
🎯 Pro Tips for This Recipe:
- Creaming tip: Beat butter and sugar until light and fluffy (3-4 minutes) – this creates air for a lighter cake.
- Oven tip: Always preheat your oven fully and use an oven thermometer – most ovens run hot or cold.
- Cooling tip: Let the cake cool completely before frosting or the frosting will melt and slide off.
- Leavening tip: Check expiration dates – old baking powder/soda won’t rise properly.
- Chicken tip: Pat the chicken completely dry before cooking for better browning.
🔄 Variations & Substitutions
This green chicken tamales recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Chicken | Turkey, tofu, or tempeh | Adjust cooking time for different proteins |
| Cumin | Coriander or caraway seeds | Slightly different but works |
| Cilantro | Fresh parsley or culantro | Parsley for cilantro-haters |
| Lime juice | Lemon juice or white vinegar | Similar acidity |
| Jalapeño | Serrano pepper or green chiles | Adjust amount for heat |
📜 About This Cuisine
Mexican cuisine is a rich tapestry of flavors woven from indigenous Aztec and Mayan traditions combined with Spanish colonial influences. In 2010, UNESCO recognized traditional Mexican cuisine as an Intangible Cultural Heritage of Humanity.
The foundation of Mexican cooking – corn, beans, and chili peppers – dates back thousands of years. Each region of Mexico has distinct culinary traditions, from the moles of Oaxaca to the seafood of Baja California.
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Overcrowding the pan: When searing chicken, leave space between pieces. Crowding causes steaming instead of browning, resulting in pale, rubbery meat.
- Cutting into meat to check doneness: This releases juices. Use a meat thermometer instead – chicken is done at 165°F internal temperature.
- Burning the garlic: Garlic burns quickly and becomes bitter. Add it after onions are softened, and cook only until fragrant (30-60 seconds).
- Under-seasoning: Taste as you go and season in layers. Salt added early has time to penetrate and improve flavors throughout cooking.
- Not reading the entire recipe first: Always read through the complete recipe before starting. This prevents surprises and ensures you have everything ready.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Sharp knife: A dull knife is more dangerous
- Cutting board: Large enough to work comfortably
💜 Helpful but Optional:
- Kitchen timer: Or use your phone
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
330
Calories
25-35g
Protein
15-25g
Carbs
10-18g
Fat
Note: Excellent source of protein for muscle building and repair.
✨ Health Benefits:
- Immune-boosting compounds
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Mexican rice
- Refried beans
- Fresh guacamole
- Tortilla chips and salsa
🥤 Beverage Pairing: Pair with water, wine, or your favorite beverage.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🎓 Chicken Cooking Mastery
Master the art of cooking perfect chicken with these chef-approved techniques:
🔬 Science explanation
Professional chefs prep all ingredients before cooking (mise en place) for a reason—it prevents burning while you scramble to chop. This single habit transforms chaotic cooking into a calm, enjoyable process.
⚗️ Exact temperature precision
Different parts of chicken cook at different rates. Breasts reach 165°F faster than thighs. Use a thermometer in the thickest part without touching bone. Consider separating pieces for more even cooking.
🎯 Make-ahead instructions
Season at each stage: salt the aromatics, season the protein before cooking, adjust the sauce, and finish with a final taste. Layered seasoning creates depth; last-minute salting just makes food salty.
Pro tip: Understanding concepts like marinated, fresh chicken, and chicken flavor will help you master not just this recipe, but improve your overall cooking skills.
🥡 How to Store Leftovers
Properly storing your green chicken tamales recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ Frequently Asked Questions
Here are answers to the most common questions about this green chicken tamales recipe:
How long does it take to make Green Chicken Tamales?
This recipe takes 1 hour total – 30 minutes for prep and 30 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for Green Chicken Tamales?
The main ingredients are: 2 to 2.5 pounds pre-cooked shredded chicken, 2 pounds tomatillos, 4 jalapeños, 1 medium white onion, 6 garlic cloves. Full measurements are in the recipe card above.
How do you store Green Chicken Tamales?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make Green Chicken Tamales ahead of time?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
What goes well with Green Chicken Tamales?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
How do you know when Green Chicken Tamales is cooked?
This recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
📖 Full Recipe Card
Here is the full green chicken tamales recipe with all ingredients and instructions:
Green Chicken Tamales Recipe
Total Time: 1 hour 29 minutes
Yield: 8 servings 1x
Description
Learn how to make the best Green Chicken Tamales Recipe! This tried-and-true recipe produces perfectly delicious results that your family will love. Simple ingredients, outstanding flavor.
Ingredients
Scale
2 to 2.5 pounds pre-cooked shredded chicken
2 pounds tomatillos, husked and rinsed
4 jalapeños, stemmed (and seeded, for less heat if you prefer)
1 medium white onion, peeled and quartered
6 garlic cloves, unpeeled
1 cup tightly packed cilantro
2 teaspoons Mexican oregano
2 teaspoons ground cumin
juice of 2 limes
fine sea salt, to taste
4 cups (480g) Maseca Para Tamal
2 cups lard
4.5–5 cups warm chicken broth, as needed
1.5 teaspoons fine sea salt
1 teaspoon baking powder
40–50 dried corn husks
hot water for soaking
Instructions
Place the corn husks in a large bowl, cover them with very hot water, and weigh them down with a plate so that they stay submerged. Let the husks soak for 30–60 minutes until they are fully pliable, then drain and pat them dry. Set aside the largest husks for wrapping the tamales.
Place the tomatillos, jalapeños or serranos, onion, and unpeeled garlic cloves on a baking sheet. Broil for about 10 minutes, flipping halfway through, until everything is lightly charred and softened. Remove the pan from the oven and carefully squeeze the roasted garlic flesh out of the peels into a blender, discarding the skins. Add the broiled tomatillos, chiles, onion, and any juices from the pan to the blender, along with the cilantro, lime juice, Mexican oregano, cumin, and a generous pinch of salt. Blend until smooth. Taste and season as needed.
Place the shredded chicken in a large mixing bowl or pot. Pour in enough salsa verde—about 2 to 2½ cups—to thoroughly coat the chicken, stirring until everything is evenly combined. The filling should be juicy and well-sauced but not runny. Add more salsa if needed, then set the filling aside to cool while you prepare the masa.
Add the lard to the bowl of a stand mixer fitted with the paddle attachment. Beat the lard on medium-high speed for 4–6 minutes until it becomes pale, fluffy, and noticeably lighter in texture. This step helps create light, tender tamales.
In a separate bowl, whisk together the Maseca Para Tamal, the salt, and the baking powder until evenly combined.
With the mixer running on low speed, begin adding the dry masa mixture to the whipped lard a few spoonfuls at a time, alternating with splashes of warm chicken broth. Continue adding broth gradually—usually 4½ to 5 cups total—until the masa becomes soft, creamy, and easily spreadable, similar to the texture of fluffy hummus. Briefly increase the mixer speed at the end to lighten the texture even further. Let the masa rest for 20–30 minutes to hydrate fully. If the mixture thickens during this time, you can loosen it with a little more warm broth. To check readiness, drop a pea-sized ball of masa into cold water; if it floats, the masa is ready to use. If it sinks, mix in a bit more lard or broth and test again.
Lay a softened corn husk smooth-side up on your work surface. Spread about 3 tablespoons of masa into a ¼-inch-thick rectangle in the center of the husk, leaving a small space at the bottom and along the sides. Spoon about 2 tablespoons of the green chicken filling down the center of the masa. Fold both sides of the husk inward so that the masa meets neatly in the middle, then fold the bottom flap upward to seal. Leave the top open, and tie the tamal with a thin strip of husk if you prefer. Repeat this process with the remaining masa and filling.
Line the bottom of your steamer insert with a few corn husks to prevent sticking. Add water to the pot below the steamer insert, making sure the water level stays just under the insert.
Arrange the tamales upright in the steamer with their open ends facing upward. For stovetop steaming, cover the pot and steam the tamales for 1 hour 45 minutes to 2 hours, checking periodically to ensure the water hasn’t evaporated and adding more as needed. For Instant Pot steaming, preheat the water using Sauté mode, then switch to Steam mode with the vent open and steam for 50–60 minutes.
Tamales are done when the masa easily pulls away from the husk and feels set rather than sticky. If the masa still clings or looks undercooked, continue steaming the tamales for an additional 10–15 minutes and check again.
Remove the tamales from the steamer and let them rest for 10–15 minutes so the masa can firm up and become fluffy. Serve warm with extra salsa verde, crema, or any favorite toppings.
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 34 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Main Course
- Cuisine: Mexican
Did you make this green chicken tamales recipe?
I would love to hear how it turned out! Leave a comment and rate it ⭐⭐⭐⭐⭐
Last updated: January 26, 2026 | This post may have affiliate links.
