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Main dishes

Green Tamales with Chicken

Green Tamales with Chicken recipe
photo by:kraft
30 min
1 hr 30 min
16 servings
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What You Need

large  corn husks, divided
cup  water
 tomatillo husks
cups   shredded cooked chicken
cups   green salsa
cups  masa harina
tsp.  CALUMET Baking Powder
cup  lard
cups  chicken broth, warmed
 fresh epazote leaves
pkg.   (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

SOAK corn husks in hot water 30 min. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan. Remove from heat. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.

ASSEMBLE tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.

PLACE tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable.
Cooking Know-How
If you don't have a tamalera, stack tamales in steamer basket in large saucepan or pot filled one-quarter full with water (about 1 qt. water). Make sure the tamales are not in the water. Bring water to boil; cover. Steam 1 hour or until tamales pull away from corn husks, adding more water to saucepan as needed.
Cooking Know-How
To avoid burning bottom of tamalera or pot if it runs out of water, drop in a coin along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to pot.
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