Green Chicken Tamales Recipe

Green chicken tamales are a favorite for a reason—is it the tender chicken or the tangy salsa verde? Whatever it is, the combination is unbeatable, wrapped in soft masa and steamed in a husk for a comforting bite.

For me, tamales were always part of celebrations—birthdays, holidays, or even those days when we simply craved them. Fillings range from pork, beef, turkey, duck and chicken to peppers, vegetables, or cheese.

Regional Creativity

The sauces can vary, too. Some tamales are filled with red or green salsa, while others incorporate the sauce directly into the masa for a flavor that runs through every bite. In other cases, the salsa stays solely in the filling. 

As you can see, creativity knows no bounds when it comes to tamales. Different regions of Mexico bring unique ingredients, techniques, and traditions, making each tamal a reflection of local culture and family heritage.

Recipe Video Tutorial 

Watch my easy video tutorial for step-by-step visuals on making Green Chicken Tamales. 

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Origins of Tamales

Tamales date back to pre-Hispanic times, where they were a portable, nourishing food for warriors and travelers. They were often made for rituals and celebrations, linking them deeply to Mexican cultural and culinary traditions.

Over time, tamales evolved across regions:

1. Oaxaca tamales often use banana leaves and may feature mole or cheese fillings.
2. Veracruz tamales might be wrapped in plantain leaves with a savory or sweet filling.
3. Northern tamales frequently use corn husks and simpler fillings, such as pork or chicken.

The type of leaf used—corn husk or banana leaf—affects both flavor and cooking style. Masa, sauces, and fillings differ widely, showcasing regional flavors, seasonal ingredients, and centuries of tradition.

No matter the type, tamales remain a cherished part of Mexican cuisine—a symbol of family, celebration, and creativity in the kitchen.

More Tamal Recipes: 

• Mexican Red Pork Tamales 
• Red Chicken Tamales 
• Green Chile Pork Tamales 
• Duck Tamales
• Light Chicken Tamales 

Hot Beverage Pairings: 

Enhance your tamales experience with these classic Mexican beverages:

1. Atole de nuez 
2. Atole de coco
3. Champurrado
4. Café de olla

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Green Chicken Tamales Recipe

4.85 from 26 votes

By Villa Cocina

Green chicken tamales combine tender chicken and tangy salsa verde, wrapped in soft masa and steamed in a husk for a comforting classic bite.

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 2 hours hrs

Total Time: 3 hours hrs 30 minutes mins

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Ingredients 

US CustomaryMetric

Servings: 26 tamales

Cook the Chicken

• 2 lbs chicken breast, bone-in
• 1 1/2 tsp salt                  
• 10 cups water 
• 1 white onion, halved

Salsa Verde and Filling

• 8 medium tomatillos, husked and rinsed
• 4 jalapeños, stemmed
• 2 whole cloves
• 1/4 tsp cumin seeds
• 5 black peppercorns
• 2 garlic cloves
• 1 small bunch cilantro
• To taste salt, (1 1/2 tsp)

Masa

• 5 cups instant corn masa harina
• 1/4 tsp baking powder
• To taste salt, (1 1/4 tsp)
• 1 cup pork lard , melted 
• 1/4 cup avocado oil
• 4 1/2 cups warm chicken broth, approximately

Additional

• 26 corn husk, wrapping tamales 
• Avocado oil, as needed
• Water

Instructions 

Cook the Chicken:

• In a large pot, bring enough water and salt to a boil over medium-high heat to fully cover the chicken, yielding about 5–6 cups of broth.
• Carefully add the chicken and onion. Once boiling, reduce heat to medium-low and gently simmer until fully cooked.
• Turn off the heat and let the chicken rest in the broth for 10 minutes. Remove the chicken, strain the broth, and reserve it. Allow the chicken to cool, then shred and set aside.

Salsa Verde

• Add the tomatillos and jalapeños to a medium pot and bring to a boil over medium-high heat. Lower the heat to medium-low and gently simmer for 5–8 minutes, until the tomatillos turn pale green. Be careful not to let them burst, and remove them as soon as they are done.
• Keep the jalapeños cooking until tender, then remove and set aside with the tomatillos to cool.
• In a blender, combine the cooled tomatillos, jalapeños, cloves, cumin, black pepper, garlic cloves, and cilantro. Blend until smooth and set aside.

Prep Corn Husks

• Sort medium to large husks, avoiding ones with holes in the middle or significant dark spots. Imperfect husks can be used for lining the pot or covering the tamales during cooking.
• Soak in warm to hot water for 15–30 minutes, or until soft and flexible, using a plate to keep them submerged. Rinse, remove any corn silk, and drain.

Chicken Filling

• In a large pot, heat 2 tablespoons of oil over medium heat. Carefully pour in the green sauce and stir. Add 1/4 cup of water to the blender to capture any remaining sauce, then add it to the pot.
• Reduce heat to low and simmer for 5 minutes. Stir in the shredded chicken and cook for 3 more minutes, until heated through and moist. Season with salt to taste, then remove from heat.

Masa

• In a large bowl, combine the corn masa harina, salt, and baking powder by hand, mixing until evenly distributed.
• Mix in the lard and oil, knead to fully combine. Gradually add 4 1/2 cups of warm chicken broth, kneading between additions, until the dough is fully moistened but still holds its shape.
• Continue kneading for 10–12 minutes, until the dough is very soft, still holds its shape, and spreads easily.
• You may need to adjust the broth —adding more if necessary, or using less than suggested (see notes).
• Cover the masa with a damp kitchen towel to prevent drying.

Assemble the Tamales

• Click the HOW TO WRAP TAMALES link for detailed, step-by-step instructions.

Steam the Tamales

• Use a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack.
• Turn heat to medium-high. Cover the rack with additional husks. Make a base with three tamales in a T-shape, open sides toward the center.
• Arrange the remaining tamales around and over the initial layer, open side up. Cover the tamales completely with the additional husks.
• Once boiling and steam is visible, cover the pot, reduce heat to medium, and cook on a simmer for 50–70 minutes, or until the masa is fully cooked.
• Check occasionally and add more water to the bottom of the pot if it starts to run low.

Check for Doneness

• Remove a tamal and let cool 5–10 minutes. Unwrap; they are done if the masa releases easily from the husk, holds its shape, and does not taste raw.
• Turn off the heat, keep the pot covered if not serving, and enjoy.

Notes

• Adjusting salsa verde heat: Depending on your heat tolerance, add more or fewer jalapeños. Removing the seeds is an easy way to reduce the spice.
• Seasoning the masa: Add salt to taste. You can add it gradually to control the flavor.
• Extra husk leaves: You’ll need additional leaves to cover and cook the tamales. Use the less perfect ones for this purpose. Typically, I use about 12, but the number can vary.
• Masa broth: The amount of broth needed can vary depending on its temperature and the room environment. 
• Keep extra broth available, and add more if the dough feels dry. If the masa is too loose, add small amounts of masa harina until it reaches the desired consistency.
• Choice of oil: I originally used canola oil but now prefer avocado oil. Either option works fine.

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Course: Main

Cuisine: Mexican

Keyword: Green Chicken Tamales, Homemade Tamales, Mexican Cuisine, Mexican Tamales Recipe, Salsa Verde Tamales