Tamales
KI-generiertes Bild
Glutenfrei Mexican

Tamales

Tender steamed masa tamales filled with chile verde chicken, wrapped in softened corn husks and served with fresh garnishes. The savory filling and light, fluffy dough make this a classic Mexican main dish for sharing.

165 min 6 Portionen Medium
Alle Rezepte

Zubereitung

1
Drain the soaked corn husks and pat them lightly dry. Set the steamer over medium heat with enough water to remain below the rack, then bring the water to a steady simmer.
2
Place the chicken, 500 ml of the water, half of the onion, 1 garlic clove, and 7 g of salt in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 25 to 30 minutes, until the chicken reaches 74°C at the thickest point.
3
While the chicken cooks, simmer the tomatillos, jalapeno, remaining onion, and remaining garlic in the remaining 250 ml water for 8 to 10 minutes, until the tomatillos turn olive green and soften. Blend with the cilantro and remaining salt until mostly smooth.
4
Transfer the cooked chicken to a bowl and shred it while warm. Mix in 180 ml of the chile verde salsa, adding enough to make the filling moist but not runny; reserve the rest for serving.
5
Whisk the softened lard in a large bowl for 3 to 4 minutes, until noticeably lighter and fluffy. Mix the masa harina with the remaining 7 g salt, then gradually mix it into the lard with 250 ml of the reserved chicken broth, until the dough is soft and spreadable like thick hummus.
6
Lay one husk flat with the wide end toward you. Spread about 45 g masa into a 10 cm square, leaving the narrow end and side edges clear. Spoon about 45 g chicken filling down the center, then fold the sides inward and fold the narrow end up. Repeat with the remaining husks, masa, and filling.
Corn husk being filled and folded around masa and chile verde chicken KI-generiertes Bild
7
Arrange the tamales upright in the steamer with the folded ends down, keeping them snug but not tightly packed. Cover with extra husks and a lid, then steam for 75 to 90 minutes, replenishing with boiling water as needed, until the masa peels cleanly from a husk.
8
Turn off the heat and let the tamales rest covered for 10 minutes so the masa firms slightly. Serve hot with the reserved chile verde salsa and desired garnishes.
Steamed chicken tamales served with green salsa and fresh garnishes KI-generiertes Bild

Warum dieses Rezept gelingt

Whipped fat gives the masa a soft, airy crumb, while the chile verde chicken provides a bright, savory center that stays moist during steaming. Resting after cooking lets the dough finish setting for clean, sturdy tamales.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool tamales completely, then refrigerate them in an airtight container for up to 4 days. Freeze wrapped tamales for up to 2 months.

So wärmst du es auf

Reheat refrigerated or thawed tamales in a steamer for 15 to 20 minutes, until the centers are hot. Frozen tamales usually need 25 to 35 minutes; do not microwave them while still wrapped in foil.

Nährwerte / Portion

805kcal
34,52 gEiweiß
80,51 gKohlenhydrate
41,69 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 20 Aug. 2026 · aktualisiert 20 Aug. 2026