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Few dishes bring people together quite like tamales. Steamed in a comforting corn husk and bursting with spiced chicken and oozy cheese, they represent a timeless comfort food that never goes out of style. In this recipe, you’ll whip up fluffy masa dough, wrap it around tender chicken bathed in salsa verde, and top it off with a sprinkle of cheese for melt-in-your-mouth bliss.
Ingredients
- 1 pound cooked shredded chicken
- 1 cup store-bought or homemade salsa verde
- 2 cups masa harina (corn masa flour)
- 1½ cups warm chicken broth (plus extra as needed)
- ½ cup vegetable shortening or lard, softened
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup shredded Monterey Jack or queso fresco
- 12-15 dried corn husks, soaked and softened
Instructions
Start by preparing the filling. In a bowl, combine the shredded chicken and salsa verde, making sure every savory shred is coated in that tangy sauce. Set this mixture aside while you tackle the masa dough.
To make the dough, whisk the masa harina, baking powder, and salt together in a large bowl. Next, add the softened shortening and stir until it’s well combined with the dry ingredients. Gradually stream in the warm chicken broth, mixing until the dough becomes smooth and pliable—think a thick, soft peanut butter consistency. If it seems too crumbly, splash in a bit more broth.
Now it’s time to assemble your tamales. Lay a softened corn husk flat with the narrow end pointing away from you. Spread about two tablespoons of the masa dough in the center, forming a rectangle. Spoon a small amount of the chicken-salsa mixture on top, then sprinkle generously with cheese. Fold the sides of the husk inward to enclose the filling, and fold the narrow end down.
Arrange the assembled tamales upright in a steamer basket with the open ends facing up. Steam them over simmering water for about 60 minutes, checking occasionally to ensure there’s enough water in the pot. To test if they’re done, pull a small section of the husk away from the masa; if it separates cleanly, they’re ready.
Once the tamales are fully cooked, carefully remove them from the steamer and let them cool briefly before peeling back the husks. Serve hot with extra salsa verde and a squirt of lime for an extra zing.
Why stop with chicken? Tamales are endlessly versatile—try roasted veggies, pork carnitas, or even sweet tamales filled with cinnamon-spiked fruit. They’re naturally gluten-free and can be adjusted for other dietary considerations by swapping the fat (think coconut oil) or using low-sodium broth. Whether you’re a seasoned home cook or just starting out, these tamales offer a flavorful adventure that brings everyone around the table for a festive feast.
