Invite your family and friends into the kitchen to help assemble these homemade chicken tamales!

Its an iconic holiday meal!

The beauty of these chicken tamales is that the filling is versatile and easy to prepare.

Platter of Chicken Tamales with Chile Verde Next to a Small Bowl of Crema, a Small Bowl of Cotija Cheese, a Glass of Water, Small Vase, and a Plate with an Opened Tamale

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All you need is time for assembling the tamales and a little patience while the tamales steam.

The Best Tip for the Most Flavorful Tamales

The chile verde gives the tamales their delicious flavor.

Its made by blending tomatillos, serrano and jalapeno peppers, cilantro, and onions until finely chopped.

A Plate of Chicken Tamales with Chile Verde Broken in Half to Show the Filling at a Table Setting with a Platter of More Tamales, Utensils, a Small Bowl of Cotija Cheese, a Small Bowl of Crema, a Glass of Water, and a Small Vase

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Heres a trick: strain the salsa through a fine mesh sieve to remove some liquid.

Only the remaining pulp is used in the filling.

This keeps the tamales from getting too wet.

Platter of Chicken Tamales with Salsa Verde Surrounded by Two Plates with a Serving of Tamales and Small Bowls with Cotija Cheese, Crema, and Two Glasses with Lemon Water

Simply Recipes / Ericka Sanchez

Theyll be perfectly flavored and evenly cooked.

Thats enough for 20 to 24 tamales.

Look for husks that appear clean and free of debris, and that dont have holes all over.

A Plate of Chicken Tamales with Chile Verde Topped with Crema, Cotija Cheese, and Some Cilantro at a Table Setting with a Platter of More Tamales, Utensils, a Small Bowl of Cotija Cheese, a Small Bowl of Crema, a Glass of Water, and a Small Vase

Simply Recipes / Ericka Sanchez

Once it gets wet, you have to use it.

I would recommend using pork shoulder, cut into large cubes.

The pork should be tender enough to easily shred.

Corn Husks in a Bowl of Warm Water and Held Down with a Tejolote

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The rest of the instructions are the same!

Its truly the easiest way to reheat tamales.Myfavorite way to reheat tamales?

On a comal or skillet until the husk gets lightly charred.

Chicken Breast and Onions in a Dutch Oven Filled with Water for Chicken Tamales with Chile Verde Recipe

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The tamale will get crispy edges.

Then, top it with a fried egg.

Simply add an extra hour of cooking time.

Platter of Shredded Chicken Next to a Cast Iron Pot with Chicken Stock for Chicken Tamales Recipe

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You also want to verify they arent torn or are full of holes.

I recommend making the masa for tamales after you make the chile verde in step 3.

Use the reserved chicken stock from cooking the chicken.

Chicken Stock in a Mason Jar and the Leftovers in the Dutch Oven

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Place the rinsed husks in a large bowl with enough warm water to cover them.

Use a heavy bowl or plate to weigh the husks down so that they stay submerged.

I use the tejolote from my molcajete.

Chile Verde Ingredients Minced in a Blender

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Soak the husks for at least 2 hours so that they soften and become pliable.

Tip

You will need the entire package of corn husks.

It will feel like there are too many!

Chile Verde Strained Using a Colander and Pressed with a Spoon

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Use a large spoon to skim off any foam that rises to the top.

Remove the pot from the heat.

Cover and set it aside.

Masa Spread on a Corn Husk and in the Surrounding, Bowls of Ingredients (Masa, Corn Husks, Chile Verde, and Shredded Chicken)

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you could discard the onion.

The chicken stock can be used to make the masa.

While the chicken cooks, make the chile verde.

Making the Tamales: Shredded Chicken Added on Top of Masa

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You may need to do this in two batches if your blender or food processor is small.

Strain the salsa through a fine mesh sieve set over a bowl and discard the liquid.

you might use a spoon to push the liquid through the sieve.

Making the Tamales: Chile Verde Added on Top of the Shredded Chicken

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Reserve only the pulpthis is your chile verde.

This is when I would make themasa, using the chicken stock reserved from cooking the chicken.

Lay a husk on a flat surface, smooth-side up and the pointy side away from you.

Making the Tamales the Corn Husk Folded Vertically in Half over the Fillings

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Place about 1/3 cup shredded chicken and 2 tablespoons chile verde on the center of the masa.

There are two options for folding the tamale:

The first optionis to fold the husk in half lengthwise.

Then, fold it in half again lengthwise.

Making the Tamales: Corn Husk Folded Vertically in Half Again

Simply Recipes / Ericka Sanchez

Then fold the other long side over it and fold the pointy end up towards the wider end.

Fasten with a strip of corn husk tied around the tamale.

I use torn or ugly-looking husks to make the strips that will be used to tie the tamales.

Making the Tamales: Narrow End of Corn Husk Folded Vertically onto the Tamale

Simply Recipes / Ericka Sanchez

Use your fingers to tear them along the fibers.

I prefer the first option because I find it easier.

Plus, the cooked tamale unwraps with more ease.

Making the Tamales: Tamales Secured by Tying a Strip of Corn Husk

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Both methods are acceptableits a matter of preference.

Repeat until all the masa and filling are used.

You will get about 24 tamales.

Two Pennies in a Large Pot of Water

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Place the steamer basket on top.

Add two pennies to the water.

They will notify you when the water begins to boil and when it has fully evaporated.

In the Pot, a Large Steamer Lined with Corn Husks

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Keep a kettle of hot water next to the steamer.

When adding water to the pot, ensure not to spill it on the tamales.

Line the steamer basket with a layer of husks.

A Bowl Placed in the Middle of the Steamer and Tamales Placed around the Bowl in the Upright Position

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If your steamer is large like mine, place a heat-proof bowl upside down in the center.

This will help keep tamales from tipping over.

Cover the tamales with any remaining corn husks and then a clean kitchen towel.

Tamales in Steamer Covered in Corn Husks

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Cover the pot tightly with the lid.

Cook the tamales over medium-high heat.

When the water comes to a boil, set the timer for 90 minutes.

Steamer Covered in a Kitchen Towel and then the Top to the Pot for Chicken Tamales Recipe

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After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer.

To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it.

The husk should easily detach from masa.

A Plate of Chicken Tamales with Chile Verde Topped with Crema, Cotija Cheese, and Some Cilantro at a Table Setting with a Platter of More Tamales, Utensils, a Small Bowl of Cotija Cheese, a Small Bowl of Crema, a Glass of Water, and a Small Vase

Simply Recipes / Ericka Sanchez

Serve the tamales with a dollop of crema and a sprinkle of cotija cheese and chopped cilantro.

Store leftovers in the fridge for up to 4 days.

The microwave is the best way to reheat tamales.

Cooked tamales can be frozen for about 6 months.

After cooking the tamales, let them cool completely.

Then, pack them in zip top freezer bags for storage.

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