Green Chile Chicken Tamales

Ready to master a classic Mexican dinner recipe? Green Chile Chicken Tamales are a delicious and rewarding project, perfect for sharing. You’ll create tender masa steamed to perfection with a savory, spicy chicken filling.

Key Ingredients & Substitutions:

• Masa Harina: Essential for tamales; don’t confuse with cornmeal.
• Chicken Thighs: Boneless, skinless for easy shredding. You can use chicken breast, but thighs offer more flavor and moisture.
• Green Chiles: Canned diced green chiles work well for convenience. Roasted poblano peppers are a fresh alternative.
• Chicken Broth: Low-sodium is always a good choice to control saltiness.
• Corn Husks: Non-negotiable for authentic tamales. Find them in the Mexican aisle.

Ingredients:

For the Masa Dough:

• 3 cups masa harina for tamales
• 2 cups warm chicken broth
• 1 cup vegetable shortening, melted, or neutral oil like avocado oil
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Green Chile Chicken Filling:

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can diced green chiles, undrained
• 1 cup chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• Salt to taste

Equipment:

• Large steamer pot or instant pot with a steamer insert
• Large mixing bowls

How Much Time Will You Need?

• Total Time: 3 hours
• Prep Time: 1 hour
• Cook Time: 2 hours
• Servings: 18-20 tamales
• Tools Needed: Large mixing bowls, steamer pot, measuring cups and spoons.

Step-by-Step Instructions:

1. Prepare the Corn Husks

Soak your dried corn husks in very hot water for at least 30 minutes, or until they are pliable. You’ll need about 30 husks, just in case some tear. Keep them submerged with a plate to ensure even soaking.

2. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until softened, then add the minced garlic and cook for another minute. Add the chicken thighs, green chiles, chicken broth, cumin, oregano, and black pepper. Bring to a simmer, then reduce heat, cover, and cook until the chicken is tender, about 20-25 minutes.

3. Shred the Chicken Filling

Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with the remaining liquid. Cook uncovered over medium heat for about 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld. Taste and adjust salt as needed.

4. Prepare the Masa Dough

In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm chicken broth and melted shortening or oil. Mix thoroughly until a soft, uniform dough forms. The dough should be light and fluffy, resembling a thick paste.

5. Test the Masa

To check if your masa is ready, drop a small piece (about ½ teaspoon) into a glass of cold water. If it floats, your masa is perfect! If it sinks, beat the masa for another minute or two and retest.

6. Assemble the Tamales

Drain the soaked corn husks and pat them dry. Lay one corn husk flat with the wider end facing you. Spread about 2-3 tablespoons of masa dough evenly over the wider part of the husk, leaving a border around the edges. Place a spoonful of the green chile chicken filling down the center of the masa.

7. Fold the Tamales

Fold one long side of the corn husk over the filling, then fold the other long side over to enclose it. Fold the narrow bottom end of the husk up towards the center. You can tie the tamales with thin strips of corn husk if you like, but it’s not strictly necessary.

8. Steam the Tamales

Arrange the tamales upright in your steamer pot, making sure they are not packed too tightly. Fill the bottom of the steamer with water, ensuring it doesn’t touch the tamales. Bring the water to a boil, then reduce heat to a steady simmer, cover, and steam for 1.5 to 2 hours.

9. Check for Doneness

After 1.5 hours, carefully remove a tamale. If the husk peels away easily from the masa, they are done. If the masa sticks, continue steaming for another 15-20 minutes and recheck. Let them rest for 10-15 minutes after steaming for best results.

Variation Ideas:

• Add a sprinkle of shredded Monterey Jack or Oaxaca cheese to the filling for a cheesy twist.
• Stir in a tablespoon of your favorite salsa verde to the chicken filling for extra tang.
• For a vegetarian version, substitute the chicken with black beans and roasted corn.

Storage Instructions:

You can store cooked tamales in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months. Reheat frozen tamales in a steamer or microwave until thoroughly warmed through.

Frequently Asked Questions (FAQ):

• Can you make tamales ahead of time? Yes, you can assemble them and store them uncooked in the refrigerator for up to 2 days, then steam just before serving.
• What if I can’t find masa harina for tamales? Ensure it specifically says “for tamales” as regular masa harina may not give the right texture. Look for it in Mexican grocery stores or online.
• How do I keep the corn husks from drying out while assembling? Keep the unused husks submerged in water as you work.
• My tamales are sticky, what went wrong? They likely need more steaming time. Continue steaming until the masa easily separates from the husk.
• Can I use an Instant Pot for steaming? Absolutely! Place a steamer rack in the Instant Pot, add 1-2 cups of water, arrange tamales upright, and pressure cook on high for 30-40 minutes, followed by a natural release.
• What do you serve with tamales? Tamales are delicious on their own or with a side of salsa, pico de gallo, or a simple green salad for a complete Mexican dinner recipe.