Tamales Verdes de Pollo con Pipián (Green Chicken Tamales)
Steamed masa parcels filled with shredded chicken in green pumpkin seed sauce, wrapped in corn husks.
Made with Green mole (pipian verde) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £3.13 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 hot water, weighed down with a plate, for 30 minutes until pliable.
30 min - 2
Poach the chicken with the onion, garlic, bay leaf and 1 tsp salt in water to cover for 20 minutes. Shred it finely and stir it into your ready made green mole, pipian verde (see the base recipe) in a pan, then simmer for 6 minutes until thick. Cool.
20 min - 3
Drain and pat the husks dry. Spread about 3 tbsp of your ready made tamale masa (see the base recipe) over the middle of the wide end of each husk, into a rough 8 cm square.
- 4
Spoon 1 heaped tbsp of green chicken into the middle, fold the sides over and fold up the narrow end.
- 5
Stand the tamales open end up in a steamer over simmering water. Cover with a damp cloth and lid and steam for 70 minutes, topping up with boiling water as needed.
70 min - 6
Rest for 15 minutes. A tamale is done when the masa pulls cleanly from the husk. Serve hot.
Tips
- Cool the filling before spooning it on, so it does not melt the masa.
- Keep the sauce thick. A runny filling makes soggy tamales.
- Steam with the water below the rack. Tamales sitting in water turn soggy.
Storing and freezing
Keeps 4 days in the fridge in their husks. Freeze for up to 3 months. Reheat in a steamer for 15 minutes, or 25 from frozen, until steaming hot all through.
Questions
Can I make them vegetarian?
Yes. Fill with roasted courgette and sweetcorn in the green sauce, or strips of queso fresco.
Why are my tamales sticky?
They are undercooked or not rested. Steam for the full time and rest 15 minutes so the masa sets.
Can I freeze them?
Yes. Cool, wrap in their husks and freeze for up to 3 months. Steam from frozen.
More made with green mole (pipian verde)
Pescado en Pipián Verde con Pico de Gallo (Fish in Green Pumpkin Seed Sauce)
GFDFEFAlbóndigas en Pipián Verde (Meatballs in Green Pumpkin Seed Sauce)
DFNFHPCamarones en Pipián Verde (Prawns in Green Pumpkin Seed Sauce)
DFEFNFCerdo en Pipián Verde (Pork in Green Pumpkin Seed Sauce)
DFEFNFDouble 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.