Salsa Verde Chicken Tamale

This recipe is perfect for when you’re craving authentic Mexican chicken tamales. Bite into a satisfying corn dough outside with a savory chicken and salsa verde filling. They’re great for dinners, holidays and make great leftovers!

Courtesy of Mely Martinez, Mexico in My Kitchen, 2015


  • 16 large

    corn husks, plus some extra for the steaming pot

  • For Dough:

  • 1 1/3 cups

    lard or shortening

  • 1/2 teaspoon

    baking powder

  • 3 cups

    masa harina

  • 2 1/2 cups

    chicken broth

  • Salt to taste

  • For Filling:

  • 1 large (about 1½ pounds)

    bone-in chicken breast

  • 1

    garlic clove

  • 1/4

    white onion

  • Salt and pepper to taste

  • 1 (16-ounce) jar

    HERDEZ® Salsa Verde

Print Recipe

Serves 16 tamales



  1. Place chicken in medium size pot with garlic and onion and cover with water. Bring to boil and reduce heat. Simmer partly covered about 45 minutes or until meat is tender enough to shred. Skim foam from surface. Remove and discard bones, garlic and onion. Skim broth. When meat is cool enough to handle, shred and set aside in a bowl. Reserve broth to make dough. Add HERDEZ® Salsa Verde to shredded chicken and mix.

  2. Place corn husks in large stock pot filled with hot water to soften. Once softened, drain and set aside.

  3. In large bowl, beat lard by hand or with electric mixer until smooth. Gradually add baking powder, masa harina and broth. Keep beating for about 6 minutes until dough is very light and soft. Add salt to taste.

  4. Place tamale steamer rack in large stock pot or line bottom of pot with aluminum foil. Line rack with corn husks and fill with hot water just below steamer rack.

  5. Prepare work area by gathering corn husks, dough and chicken mixture for easy and quick assembly.

  6. To form tamales: using large spoon, spread about 3 tablespoons of dough on husk and then add 2 tablespoon of chicken mixture.

  7. Fold sides of husks then fold bottom towards center. Place tamales standing up in already prepared tamale steamer, cover with layer of corn husks and dish towel, and cook 1 hour and 15 minutes. To check doneness, remove one tamale and if husk can easily be removed from dough it’s done cooking. If dough sticks to husk, place tamale back into pot and cook 15 more minutes.

  8. Serve warm with a side of HERDEZ® Salsa Casera.


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