Corn masa tamales filled with shredded chicken in a tangy green salsa verde (tomatillo-cilantro-chile), wrapped in corn husks and steamed. A festive variation of the classic tamal, tamales de pollo verde combine the comfort of masa with the bright, acidic kick of salsa verde. A beloved everyday and celebratory food across central and southern Mexico.
Los tamales de pollo verde are a regional variation of the classic Mexican tamal, filled with shredded chicken in salsa verde (the tomatillo-based green sauce). Tamales themselves are one of Mexico's most ancient foods, with pre-Hispanic roots — the Aztecs and earlier Mesoamerican cultures made tamales for travel, ritual, and everyday meals. The chicken filling (chicken being a Spanish-colonial introduction) and the salsa verde are later adaptations. Tamales de pollo verde are a homestyle and festive specialty across central and southern Mexico, served at celebrations, family meals, and sold at markets.
Unwrapping a tamal de pollo verde reveals a soft, slightly spongy masa with a green-tinged core of shredded chicken in tangy salsa verde. The first bite combines the comforting masa with the bright, acidic chicken filling; the tomatillo's tartness and the chile's warmth are balanced by the masa's gentle sweetness. Eaten by hand, often with additional salsa.
Tamales de pollo verde's character depends on the masa-steaming and the filling contrast. The masa (corn dough, often enriched with lard) is shaped around a spoonful of chicken-in-salsa-verde filling, wrapped in a corn husk, and steamed. Steaming (60-90 minutes) fully gelatinizes the masa starches, giving the soft, spongy texture; the corn husk wrapper traps steam and contributes a subtle herbal aroma. The filling (shredded chicken in blended tomatillo-cilantro-chile) provides a tangy, bright contrast to the starchy masa. The husk also acts as the serving vessel and a handle for eating.
Variations
Pork or cheese fillings; green or red salsa; banana-leaf wrapping in southern Mexico.
On the Palate
Where Tamales de Pollo Verde sits in the Mexican flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 1 hour 30 min active + 30 min waiting
- 115 min
Make salsa verde: boil tomatillos; blend with cilantro, jalapeño, onion, garlic, and salt.
- 215 min
Cook shredded chicken in the salsa verde until flavors meld, 15 minutes.
- 310 min
Beat masa with lard and salt until fluffy.
Watch outWhip the masa until a pinch dropped in water floats — that's when it's aerated enough to steam light and spongy.
- 410 min
Soak corn husks in warm water to soften.
- 55 min
Spread a portion of masa on each husk; add a spoonful of chicken filling in the center; fold to enclose.
- 690 min
Steam in a tamalera for 75-90 minutes until masa pulls cleanly from the husk.
Watch outDone when the masa peels cleanly off the husk; if it sticks and smears, give it another ten minutes.
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