Green Tamales
Helena Gómez
A classic dish that is perfect for Día de la Candelaría or any time of the year, these flavorful green tamales will make you fall in love with Mexican cuisine. Featuring a fluffy tamal dough stuffed with shredded chicken and a spicy and drool-worthy tomatillo-based sauce with serrano chiles, these tamales verdes will be a hit at your next tamalada.
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Ingredients
20
Portions
  • 1 kilo masa dough
  • 1/2 liters chicken broth
  • 400 grams lard
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon salt, or 1 pinch for sweeter tamales
  • 50 banana leaves, for wrapping the tamales
  • 750 grams tomatillo, peeled, for the stuffing
  • 1/2 cups fresh cilantro, chopped, for the stuffing
  • 1 tablespoon lard, for the stuffing
  • 1 onion, finely chopped, for the stuffing
  • 6 serrano chiles, finely chopped, for the stuffing
  • 300 grams chicken thigh, crumbled
  • 2 cloves garlic
  • salt
  • aromatic herbs
Preparation
3h
0 mins
Medium
  • In a bowl, mix masa dough and chicken broth.
  • In another bowl, beat lard until fluffy. Add lard to the masa dough and chicken broth and mix.
  • Add baking powder and mix thoroughly.
  • For the stuffing: In a pot, place ½ cup of water, salt, and tomatillos and cook until cooked through.
  • Transfer to a blender, add cilantro, and blend until smooth.
  • In a skillet, heat lard and sweat onion. Add chile and blended sauce. Add shredded chicken and season.
  • For assembling the green tamales: Spread one tablespoon of tamal dough in each banana leaf. Stuff tamales, fold, and steam for 45 minutes. Serve green tamales.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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