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- 1
Soak the Corn Husks
Add the corn husks to a large pot or bowl and cover completely with hot water. Cover with foil and let them soak for at least 1 hour until soft and pliable. You want them totally flexible — stiff husks crack when you fold them.
- 2
Roast the Chiles
Husk and rinse the tomatillos, then remove the stems from all the peppers. Spread everything on a greased baking sheet and broil on high for 10 minutes, flipping halfway through. Once they're charred and soft, cover with foil and let them steam for 10 minutes. Peel off as much skin as you can. Remove seeds from any peppers if you want to dial down the heat.
- 3
Make the Green Chile Sauce
Add the roasted tomatillos, all the peppers, onion, garlic, 2 teaspoons salt, and 1 cup of water to a blender. Blend until completely smooth and set aside.
- 4
Cook the Chicken
Cut the chicken thighs into very small pieces — almost minced. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the chicken, season with 1 teaspoon salt, and cook for about 15 minutes, stirring occasionally, until no longer pink. Pour in the green chile sauce and bring to a boil, then reduce to a simmer. Cook uncovered for 15 more minutes until the chicken is tender and the sauce thickens up. Stir in the lime juice, taste for salt, and set aside.
- 5
Mix the Masa Dough
In a very large bowl, combine masa harina, 1¾ tablespoons fine salt, and baking powder. Mix with your hands to combine. Add the canola oil and work it in with your fingers until the mixture feels like wet sand. Pour in the chicken broth and mix for 3–5 minutes until the dough is soft and spreadable — like thick hummus. If it feels dry, add more broth. If it's too wet, add a little more masa harina.
- 6
Assemble the Tamales
Drain the corn husks and pat dry. Lay them flat for easy access. For each tamale: place a husk smooth-side up in your palm, grab a heaping spoonful of masa and spread it into a thin rectangle on the bottom two-thirds of the husk, leaving the top third bare. Add about 1 tablespoon of the green chile chicken filling down the center. Fold the long edges over like a book, fold once more, then fold up the pointy bottom end. Secure with a thin strip of corn husk tied around the middle if you like — totally optional but looks great.
- 7
Steam the Tamales
Fill the bottom of a large steamer pot with water (just below the steamer insert). Stand the tamales upright in the steamer with the open end facing up. They'll lean on each other — just pack them in snug. Cover tightly and steam over medium-high heat for 1.5 hours, adding hot water to the pot as needed. To test for doneness, unwrap one tamale — the masa should pull cleanly away from the husk and feel firm. Let them rest for 3 minutes before serving.
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Green Chile Chicken Tamales
Created by: TacoEveryDay
Ingredients
- 50 dried corn husks
- 2 1/2 lb boneless skinless chicken thighs
- 2 tbsp cooking oil
- 1 tsp kosher salt
- 1 tbsp lime juice
- 8 oz tomatillos
- 2 jalapeno peppers
- 2 poblano peppers
- 1 serrano pepper
- 1 medium onion
- 1 garlic clove
- 2 tsp kosher salt
- 1 cup water
- 8 1/4 cup masa harina
- 1 3/4 tbsp fine salt
- 1 tbsp baking powder
- 1 3/4 cup canola oil
- 6 1/2 cup chicken broth
Instructions
- Soak the Corn HusksAdd the corn husks to a large pot or bowl and cover completely with hot water. Cover with foil and let them soak for at least 1 hour until soft and pliable. You want them totally flexible — stiff husks crack when you fold them.
- Roast the ChilesHusk and rinse the tomatillos, then remove the stems from all the peppers. Spread everything on a greased baking sheet and broil on high for 10 minutes, flipping halfway through. Once they're charred and soft, cover with foil and let them steam for 10 minutes. Peel off as much skin as you can. Remove seeds from any peppers if you want to dial down the heat.
- Make the Green Chile SauceAdd the roasted tomatillos, all the peppers, onion, garlic, 2 teaspoons salt, and 1 cup of water to a blender. Blend until completely smooth and set aside.
- Cook the ChickenCut the chicken thighs into very small pieces — almost minced. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the chicken, season with 1 teaspoon salt, and cook for about 15 minutes, stirring occasionally, until no longer pink. Pour in the green chile sauce and bring to a boil, then reduce to a simmer. Cook uncovered for 15 more minutes until the chicken is tender and the sauce thickens up. Stir in the lime juice, taste for salt, and set aside.
- Mix the Masa DoughIn a very large bowl, combine masa harina, 1¾ tablespoons fine salt, and baking powder. Mix with your hands to combine. Add the canola oil and work it in with your fingers until the mixture feels like wet sand. Pour in the chicken broth and mix for 3–5 minutes until the dough is soft and spreadable — like thick hummus. If it feels dry, add more broth. If it's too wet, add a little more masa harina.
- Assemble the TamalesDrain the corn husks and pat dry. Lay them flat for easy access. For each tamale: place a husk smooth-side up in your palm, grab a heaping spoonful of masa and spread it into a thin rectangle on the bottom two-thirds of the husk, leaving the top third bare. Add about 1 tablespoon of the green chile chicken filling down the center. Fold the long edges over like a book, fold once more, then fold up the pointy bottom end. Secure with a thin strip of corn husk tied around the middle if you like — totally optional but looks great.
- Steam the TamalesFill the bottom of a large steamer pot with water (just below the steamer insert). Stand the tamales upright in the steamer with the open end facing up. They'll lean on each other — just pack them in snug. Cover tightly and steam over medium-high heat for 1.5 hours, adding hot water to the pot as needed. To test for doneness, unwrap one tamale — the masa should pull cleanly away from the husk and feel firm. Let them rest for 3 minutes before serving.