Print Recipe

Chicken-Tomatillo Tamales








  1. Filling: Put tomatillos into a saucepan, barely cover with water and bring to a boil. Reduce heat and simmer 5 minutes. Drain, reserving liquid.
  2. In a blender or food processor fitted with the metal blade, process tomatillos, cilantro, salt, pepper and enough of the reserved liquid to make a fairly thick paste.
  3. Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes. Stir in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary to maintain a fairly thick paste. Set aside.
  4. Dough: In a bowl mix together Masa Harina, salt, water and lard. Slowly stir in stock. Add baking powder and beat with a wooden spoon until bubbles appear and a teaspoonful dropped in a glass of cold water floats.
  5. Drain corn husks and pat them dry. Place 2 husks overlapping in the palm of one hand and spoon on 1 tablespoon of sauce, 1 tablespoon of dough, a little cooked chicken and another spoonful of sauce. Wrap husks carefully to enclose filling, then fold tail towards top, leaving it loose to allow room for expansion. Place tamales in the top half of a steamer and cover with wax paper. Cover tightly and steam for 1 1/2 hours until dough is light and fluffy.
  6. Reheat any remaining sauce and serve separately.

Variation: Use beef broth in filling and substitute pork or beef instead of chicken.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.