Time for another tamale recipe!
If you search this site, you’ll find several dishes that begin with “Green Chile Chicken”, and there is a reason for that. Green chile and chicken are just meant to be together. It’s very hard for me to make any chicken dish without adding green chile, and Green Chile Chicken Tamales…OMG! They pretty much blow away all of the other dishes. These tamales are just that hard to beat.
As you may know from my other tamales recipes, my process is non-traditional because I combine the filling ingredients with the masa before placing on the corn husks. This makes the whole process go a lot faster. So for these green chile chicken tamales, just mix some shredded chicken, roasted green chile and grated cheese directly into your tamale masa, scoop into corn husks, and steam until done. If you start with cooked or even canned chicken, the whole process, from start to finish only takes 2 hours and 15 minutes.
Serve with beans and rice for a complete meal. If you want, you can top the tamales with green chile sauce or green chile tomatillo sauce, but a sauce is really not needed. These tamales are fantastic eaten right from the steamer.
One thing I love about green chile chicken tamales is the ability to use some of the hottest chile. The bulk of the masa creates a nice base for the spiciness to be distributed throughout so you get a balance of flavor and heat in every bite. For this batch I used some medium-hot Big Jim chile from The Hatch Chile Store. In grits and green chile, this Hatch chile can be pretty hot, so I cut back a little, but it’s perfect for these tamales, yielding a nice, spicy chile flavor. So if you have some HOT chile looking for a home, here it is.
Green Chile Chicken Tamales
Some of the best tamales you'll ever eat! Moist and spicy and packed with flavor.
"*" See Kitchen Notes for more information or links to special ingredients.
- ~24 corn husks
- Large casserole dish for rehydrating corn husks
- Smaller casserole dish that fits just inside the larger one
- Two mixing bowls
- Measuring cups / spoons
- Steamer large enough to hold about 15 tamales
- 1 ½ – 2 cups cooked chicken* – leftover chicken or a 12.5 ounce can of chicken, shredded
- ½ cup minced roasted green chile* (canned, frozen, or fresh roasted – undrained)
- ¾ cup medium to sharp cheddar cheese, grated
- 2 cup masa Harina
- ½ tsp. salt
- ½ tsp. crushed Mexican oregano
- ¼ cup vegetable/canola oil
- 1 ½ cup water/broth* – if using canned chicken, use the liquid from the can and the rest water or half chicken broth/water
Bring a large pot of water or tea kettle to a boil.
Loosen the corn husks and lay them flat (or as flat as possible) in the larger casserole dish.
Pour enough of the hot water over the corn husks that they will be submerged when you place the second casserole on top.
- Place the smaller casserole on top to hold the husks submerged.
- Let the husks soak until ready to assemble the tamales.
- Warm the liquid (stock/water) to about 120°F.
- In the large mixing bowl, add the masa harina, salt and oregano. Whisk to combine.
- Add the oil and stir into the masa.
Slowly add 1 cup of the liquid, stirring to combine. At this point I use my hand instead of a spatula. Continue to add up to 1 ½ cup liquid, incorporating it into the masa, but don’t let it get too “wet”. Work the masa into a dough. If it seems a little dry, that’s o.k., because the filling will add some moisture.
In the smaller mixing bowl, combine the shredded chicken, green chile (with any chile liquid), and cheese. Mix to evenly distribute ingredients.
Add chicken mixture to the masa. Using your hand, evenly incorporate the chicken mixture into the masa. Mixture should be just a little moist and smooth, and easy to spread. If not, add 1 to 2 Tbsp. of water.
The assembly goes relatively fast when you have a second person. One person places the masa batter on the corn husk, wraps and folds, while the second person ties. So at this point see if you can recruit someone for about 15 minutes.
Drain the corn husks. Select two of the narrowest corn husks to create the tamales ties. Tear the husks into thin strips about ¼ inch wide.
To make a tamale, use a spatula and place about ½ cup masa mixture lengthwise down the center on the wide half of the husk. (Don’t place the masa too far down the husk, because, after closing the tamales, you’ll be folding the bottom half of the husk up toward the top half in order to tie close.)
Wrap the corn husk over and around the tamale filling and gently press to flatten just a bit. At this point you’ll have a tapered cigar looking shape with the wide end fat and happy with masa.
Fold the lower, unfilled portion of the corn husk upward to lay against the filled portion. Wrap one of the corn husk ties around the center of the tamale and tie a knot.
- Continue making tamales until the filling is gone. You should end up with 12 – 14 tamales.
- Start heating water in your steamer. You’ll need enough water for 1 hour of simmering.
In the steamer basket, place the tamales, somewhat vertical, in the steamer with the opened end up. If the tamales do not fill the steamer enough to stand relatively straight, use of few of the extra corn husks to wrap around the circumference of the steamer to help hold them.
Spread a couple of the extra corn husks across the top of the tamales. This keeps water from dipping off the lid into the open end of the tamales.
- Place the lid on tight and steam the tamales for an hour.
- After an hour, remove from the heat and let rest for 15 minutes.
At this point your tamales should be done. However, if, when you unwrap, the tamale mixture is sticking to the husk, then return to the steamer and steam another 10 minutes. NOTE: Some of the cheese may melt and stick to the husk, so make sure it is the masa that is sticking, not the cheese.
Keep the tamales wrapped until ready to serve.
Chicken – Use leftover chicken, roasted, rotisserie or smoked or use a 12.5 ounce can of cooked chicken. If you use canned chicken, reserve the liquid and use for the masa, but hold back on the salt until the end. Canned chicken broth can be very salty.
Roasted Green Chile – Use freshly roasted, frozen or canned. If the chile has a lot of liquid, cut back on the masa liquid by a couple of tablespoons and use the chile liquid.
Masa Liquid – Use all water or all chicken broth or half broth and water.
The pictures in the instructions show how I set up my smaller steamer for 12 – 14 tamales. When I make a double batch or more, the big steamer comes out.
Tamales Toppings – Eat straight from the steamer or top with Green Chile Sauce or Green Chile Tomatillo Sauce.
March 2018
After making these green chile chicken tamales, you might want to try a few of my other tamales. They use the same process, just different ingredients.
I haven’t made tamales since we left Las Cruces and I lost all my helpers. I love this shortcut, and I think I can handle it alone. I’m with you on the combination of chicken and green chile; they’re a “perfect pairing!”
Thanks Tamara. With this shortcut, I make tamales quite often and not just during the holidays. Hope you try it.
Thank you so much for this recipe and for all of your tips and tricks. I think I will make the green chile chicken – but with Tinga chicken, which will give a smoky, chipotle flavor. My sister is coming up next week – maybe I will make these for her!
My pleasure Crista! I hope you enjoy them. I love the idea of using Tinga chicken. I make a carrot and cabbage tinga tostada that Bobby and I love. Click on the link to see the recipe. I’ve made a few adjustments, but don’t we all. 🙂 I hope you and Donna have a fun time next week. Please give her a hug for me.I haven’t been able to see her in over a year now and I miss her. Cheers, MJ
These look fantastic. I’ve never made tamales but was just talking to my sister about doing it! My favorite is green chilies and chicken…I’m looking forward to trying these. Thanks for the great directions.
Thanks so much! The way I make tamales by mixing everything up in a bowl, really makes the process go faster and easier without sacrificing flavor. I hope you get a chance to make these. They are really good.
Hi MJ! My husband and I are big fans of your recipies. I have a question for you. Have you ever tried useing a pressure cooker to cook the tamales? I’ve been toying with the idea since we bought our Instapot.
Thank you for your time!
Sarah
Sarah, Thanks so much for your comment! I’m thrilled that you and your husband are enjoying some of my recipes!!! No, I have not tried tamales in a pressure cooker. I did a quick search for tamales in an instant pot and apparently several people have done it successfully, so just google “cooking tamales in an instant pot” and you’ll get lots of results. Please let me know if you give it a try and how it turns out. It would be nice to cut down on the hour+ of steaming. 🙂 Happy Holidays!
I have eaten too many drab, underspiced, overcooked tamales that I’ve given up on most recipes for it. My favorite tamales are a Guatemalan shredded beef wrapped in banana leaves.
But I have high hopes for this recipe from your kitchen. I’ll try cooking these up.
your fellow pepper prophet,
gralan
Thanks so much Gralan!!! I hope you like them. They turn out quite moist as opposed to a dry tamales made with lard that’s been overcooked. And the flavor is hard to beat because of the wonderful flavor of green chile. If you do make them, please let me know how turn out and if you liked them.
I’m loving your process of mixing the filling with the masa. I’d love to be able to make these soon. I’ll have to round up my tamale making crew – which is Greg my friend. 🙂 We made tamales a year ago at Christmas and have been threatening to do it again. With this stream line process, why wait. Thanks for sharing your recipe MJ.
Thanks so much Lea Ann! It is a great process and one I’ve done by myself a few times, but it’s nice when Bobby’s around to do the ties. Makes it go even faster and easier. 🙂
Thanks so much Kim, how sweet!!!xo,Kellyann
Originally being from Texas, I do love a good plate full of tamales and yours sound wonderful.
Thanks so much Karen!
Your Tamales look beautiful, MJ! I have never tasted tamales but I sure would like to start with this recipe. It’s nice you have found a way to streamline making them too. Sharing on the H&S Facebook page and Twitter. Thank you for being a part of the Hearth and Soul Link Party! Hope to ‘see’ you again this week!
You are most welcome and thank YOU! Hope you have a wonderful week!
Wow those are gorgeous tamales MJ, I would to have some for dinner. I have never made them but I enjoy them. You can’t really find them here. Great speeding up tip mixing in the masa right away.
Thanks so much Evelyne!
Your tamales look fantastic! We’re heading to Santa Fe for a spring break with the kids—I can’t wait to eat some of the kinds of food I drool over on your blog!!! I wish we were going to be in Albuquerque for more than a minute as I’d love to meet you in person!
Oh Liz…I would love to meet you as well, but I understand, when time is short, Santa Fe the better destination. Some great food, views and shops there. For the real flavor of “Mexican” cuisine, check out Sazon. For “New Mexican”, the best is La Choza IMO. Enjoy your trip and thanks for the comments!
I have never tried tamales but from the looks of yours I think I must make an attempt! They look delicious!
Thanks Katerina! They would be a nice change from your wonderful Greek food.
Just like the first time I saw tamales on your blog I still think they are beautiful! It’s also due to your wonderful photographs of course, but there is something special about the way they look.
You will think I’m crazy but when I started reading about green chile and chicken I thought instantly about Thai green curries. While I don’t care about the choice of proteins in red curries, green ones (made with fresh green chile) are by far the best with chicken! I can very well imagine – and see! – how delicious your combination is!
No that I’ve made carne adovada, it’s time to chase down corn husks!
Thank you so much for your nice comments Sissi!! That’s interesting that you bring up green curries. I was just thinking yesterday about getting really creative with tamales and use either a red or green curry. I mean, who ever said tamales were limited to Mexican flavors. 🙂 BTW – you can use grape leaves if you can’t find corn husks.
Thanks a lot for the tip! I would probably find grape leaves more easily here, but I’ll look for corn husks before.
Joe and I made tamales one year. It took us a whole weekend to put them together, so much work for 2 people. I love your method of mixing everything together. Such a grand idea and would make the task so much easier. Your tamales look so delicious, I am so craving a tamale right now!!
Thanks Jan! Yes, I’ve spent whole weekends making tamales as well, but now I make a small batch by myself in a couple of hours. The upside…you get to eat tamales year round. 🙂
Tamales are something I’ve never been quite brave enough to tackle myself – for some reason (the wrapping maybe?) I find them intimidating. But, they are SO delicious and you always have the best flavor combos!
Oh Amy,don’t let the wrapping scare you. It’s actually very easy. My husband does the ties for me, making it go faster. It’s actually quite fun and of course, the final product makes it all worth it.
I am loving this method and I bet it is a real timesaver! Manservant loves tamales of all kinds. I suppose I should be nice and make them!
It is a time saver. Only an hour of prep! Can’t beat that, but then of course you already have to have some leftover chicken or a can of it as well as some roasted chile, which is never a problem for me. 🙂 Thanks Abbe!
I have heard of tamales, but never really knew what they were. I wish I could visit you one day and get to try all these (for me) exotic dishes you are posting. 🙂
Adina, I too wish you could join me in the kitchen and we’d cook up a batch of tamales and possibly even some mole. That would be fun! 🙂 Thanks!
Chicken chiles and cheese, definitely delicious
You got that right! Thanks Raymund!
I love tamales and yours sound wonderful! When I was in Santa Fe this summer I took a private class from the chef at the Anastazi hotel. I haven’t tried to make them since coming home but you’ve inspired me to attempt them again.
Thanks Vicki! WOW! What a great way to spend time in Santa Fe! I used to take classes at the Culinary Arts school in SF but it closed last summer. Bummer! Hope this does inspire you and that you cook up a batch of tamales. They are worth it!
These are little packages of pure heaven! I don’t think we could stop eating these.
Thanks Bobbi! Believe me, it is hard to stopping eating them. 🙂
I like your tamale style, any process that retains all the bold flavor and is easier to prepare is genius! Thinking a big batch of these gems would be a fabulous find in my freezer too.
Thanks Deb! These do freeze quite well and I love freezing them just to find them later on for a surprise dinner. 🙂
Oh MJ, those tamales look great! You are right, green chile and chicken just belong together — even a bad romance movie couldn’t break them up! LOL
Pinning this now!
Thanks Judy! You’re right about the bad romance. 🙂
I have never had or made tamales ;-( These sound and look really delicious, MJ.
Really? I guess living in the south and southwestern US all my life, I just assume everyone has eaten a tamale. 🙂 Well I hope you give them a try. I would assume the hard part for you would be finding masa harina. Good luck. Thanks Angie!
I’m really salivating now MJ. Lord knows how much I love hot food and the hotter the chilis are the better! Nice photo step by step instructions too!!! You do eat good my friend!
Thanks Roz! Yep…just like you and your family, we eat really good here in New Mexico. 🙂
Delicious looking tamales.
Thanks A!
Green chile and anything is wonderful! But you’re right — chicken and green chilies are definitely a thing. Love tamales and never make them — really need to. Using your recipe, of course. 🙂
Thanks John! With this process, tamales are so easy to make! I’ve spent many years doing the time consuming way, and these I can make by myself. Hope you try them.