Rotisserie Chicken in HERDEZ® Salsa Verde Tamales

Packaged like a small gift waiting to be unwrapped, tamales are one of Mexico’s most popular party foods. There are many steps involved in tamale making but the process is actually easy. Host a tamalada (tamale-making party) and gather a few friends to help with the assembling. This year, start your own tradition with these stress-free rotisserie chicken and salsa verde tamales for an authentic celebration. You can make masa, dough made from ground corn, but this recipe is made with corn masa flour, which is easier to find.

Recipe courtesy of: Yvette Marquez @MuyBuenoCooking


  • 1 large

    yellow onion, diced

  • 3

    garlic cloves, chopped

  • 2 pounds

    shredded store-bought rotisserie chicken

  • 3 cups

    HERDEZ® Salsa Verde

  • 40

    dried corn husks

  • 3

    chicken flavor bouillon cubes

  • 2 cups

    hot water

  • 2 cups

    masa harina flour

  • 2/3. cup

    lard or vegetable shortening

  • 1 teaspoon

    baking powder

Print Recipe

Serves 12 dozen tamales



  1. Filling: Heat oil in large skillet over medium heat.

  2. Add onions and cook, stirring, until translucent, about 2 minutes.

  3. Add garlic and stir additional minute.

  4. Add shredded chicken and HERDEZ® Salsa Verde.

  5. Bring to boil, reduce heat and simmer over medium-low heat for 10 to 15 minutes, stirring continuously to keep from sticking to skillet.

  6. Remove from heat and set aside to cool.

  7. Prepare hojas (corn husks): Soak corn husks in water for hour before using, rinse well with running water.

  8. Keep corn husks in water while filling tamales to keep pliable.

  9. Place handful of wet corn husks in colander to drain before using.

  10. Masa: In large bowl dissolve bouillon in hot water and set aside.

  11. In a stand mixer whip the lard till fluffy, scraping sides so the lard stays in the center of the mixing bowl.

  12. Add masa and baking powder and mix until fully mixed.

  13. Spread masa: Place wide end of husk on palm of hand, narrow end at top.

  14. Starting at middle, spread 2 tablespoons masa with back of spoon in rectangle or oval shape, using downward motion towards wide-bottom edge.

  15. Do not spread masa to ends; leave about 2-inch border on left and right sides of husk.

  16. Fill corn husks: Spoon 1½ tablespoons of chicken filling down center of masa.

  17. Fold both sides to center; finish off by bringing pointed end of husk toward filled end. Ensure  snug closure so tamal won’t open during steaming.

  18. Secure by tying thin strip corn husk around tamale to keep from unwrapping during steaming, especially if husk is thick.

  19. Steam tamales: Use deep pot or tamale steamer to steam tamales.

  20. Using tamale steamer, fill with water up to fill line.

  21. Set tamale rack over water.

  22. Place tamales upright, with fold against sides of other tamales to keep from unfolding. Cover pot with tightly fitting lid.

  23. Set heat on high and bring to boil, about 15 minutes.

  24. Lower heat and simmer 2 to 2 1/2 hours.

  25. Refill steamer periodically with water so tamales do not burn, keep lid tightly closed.

  26. To test doneness, place one tamale on plate and remove corn husk to check if it sticks.  

  27. TIP: Warm some HERDEZ® Salsa Verde in small saucepan; drizzle over tamales along with HERDEZ® Guacamole Salsa.


HERDEZ® Tomatillo Verde

A zesty blend of mild tomatillos and flavorful chiles.

Learn More

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