Tamales Verdes de Pollo (Chicken Tamales in Green Sauce)
Soft steamed corn masa parcels filled with chicken in a tangy green tomatillo sauce, a proper Mexican feast dish.
Made with Green enchilada sauce and Shredded chicken (pollo deshebrado) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelHard
- Costabout £3.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of very hot water, weighed down with a plate, for 30 minutes until pliable. Rinse and shake dry.
30 min - 2
Heat the oil in a pan and cook the onion for 4 minutes. Stir in your ready made shredded chicken (see the base recipe) and 250 ml of your ready made green enchilada sauce (see the base recipe) and simmer for 8 minutes until thick. Add the coriander and let cool.
12 min - 3
Check your ready made masa for tamales (see the base recipe) is fluffy. A small ball of masa should float in cold water. If not, beat in a splash more warm stock.
- 4
Lay a husk on the table with the wide end towards you. Spread about 50 g of masa over the lower two thirds, add a spoonful of chicken filling down the middle, then fold in the sides and fold the pointed end up.
- 5
Stand the tamales folded end down in a steamer basket, packed snugly but not tight, with the open ends up. Cover with a spare husk and a lid.
- 6
Steam over simmering water for 70 to 90 minutes, topping up the water as needed, until the masa pulls cleanly away from the husk.
80 min - 7
Rest for 10 minutes to firm up. Warm the remaining 150 ml of green sauce and serve over or alongside the tamales. Unwrap and eat the masa, not the husk.
Tips
- Make the sauce, chicken and masa ahead so that assembly is a pleasant job rather than a long one.
- Do not let steamer water touch the tamales. Use a rack and keep the water below it.
- If a tamale sticks to its husk it needs longer. Return it to the steamer for 15 more minutes.
- Make a batch with any leftover filling to fill the last husks. Extra tamales freeze well.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 4 days. Freeze wrapped for up to 3 months. Reheat in the husk, steamed for 15 to 20 minutes or microwaved, until steaming hot all the way through.
Questions
Where do I find corn husks?
Buy dried corn husks in the world foods aisle, online or from Latin American shops. You can also use baking parchment with foil, though the flavour is lighter.
How do I know the tamales are cooked?
The masa pulls away from the husk cleanly and feels firm and springy when you press. If it is still sticky or doughy, steam for another 15 minutes.
How many tamales does this make?
About 12 medium tamales, enough for 6 people at 2 each, using half of the masa base batch. Double the filling to use the full batch.
Can I make them vegetarian?
Yes. Replace the chicken with strips of roasted poblano and cheese, or with beans. The masa and sauce are already vegan.
More made with green enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.