$ 🌶️

The Main Event Mexican nut-free egg-free gluten-free Dinner

Chicken Tamales in Green Salsa — Tamales Verdes de Pollo

Mexican corn-husk tamales of masa beaten with lard until light, filled with shredded chicken in tomatillo-serrano salsa verde, steamed until tender and pulling cleanly from the husk, served with crema.

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Mexican

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

30 minsPrep

60 minsCook

90 minsTotal

HardLevel

🥤Atole de Vainilla 🥂Sauvignon Blanc

Nutrition per Serving

520 Calories

28g Protein

22g Fat

52g Carbs

3g Sugar

3g Fiber

740mg Sodium

85mg Chol

Ingredients

For 2 servings

Instructions

Prep

Soak 16 corn husks in hot water 20 minutes until pliable. Peel and rinse 10 tomatillos. Stem 4 serrano chiles. Peel 4 garlic cloves. Chop 1/4 cup cilantro for salsa. Slice 60g white onion into rings for plating. Chop 1/4 cup cilantro for topping. Cut 1 lime into wedges.

Simmer

Place chicken thighs, 1 tsp salt, 2 bay leaves, and 0.5 onion in a saucepan with water to cover by 2cm. Simmer over medium-low 15 minutes until opaque. Drain, reserve 600ml broth lukewarm, shred chicken finely.

Char

Char tomatillos and serranos in a dry skillet over medium-high 6-7 minutes until blackened and tomatillos collapse. Blend with 0.5 onion, 4 garlic cloves, 1/4 cup cilantro, 1 tsp cumin, and 0.5 tsp salt until smooth.

Saute

Heat 2 tbsp oil in a saucepan over medium-high 1 minute. Pour in salsa verde, cook 4-5 minutes until olive green. Add shredded chicken, toss 2 minutes until glossy. Cool slightly.

Build

Beat 150g lard 4 minutes until very light and pale. Add 300g masa harina, 1 tsp baking powder, and 0.5 tsp salt; beat 1 minute on low. Stream in 600ml lukewarm broth on medium-high, beat 4-5 minutes until spreadable and floats in cold water.

Wrap

Lay a drained corn husk wide-end-toward-you. Spread 3 tbsp masa across centre, leaving 4cm at wide end and 6cm at narrow end. Spoon 1 tbsp chicken filling down centre. Fold long sides to meet, fold narrow end up. Stand upright open-end-up. Repeat for 12 tamales.

Steam

Stand tamales upright in a steamer over simmering water, packed lightly. Cover with damp cloth and lid. Steam over medium heat 50-55 minutes, top water every 20 minutes, until masa pulls cleanly from husk. Rest 5 minutes.

Plate

Arrange 6 warm tamales per person on plates. Drizzle with 30g crema per plate, scatter 30g queso fresco and onion rings over top, garnish with cilantro, serve with lime wedges alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.