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