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Fluffy masa tamales stuffed with chicken in tangy tomatillo green sauce. These protein-packed chicken tamales are a family holiday staple with fresh, vibrant flavors.
Soak dried corn husks in warm water for at least 1 hour until pliable, weighing them down if needed.
Place chicken breasts in a pot, cover with water, add 1 tsp kosher salt, and simmer over medium heat for 20 minutes until cooked through. Shred the chicken and reserve 1 cup poaching liquid.
For salsa verde: Simmer tomatillos, jalapeños, garlic, and onion in water over medium-high heat for 10 minutes until softened. Drain, then blend with cilantro, cumin, and 1 tsp salt until smooth.
In a large bowl, cream butter until light and fluffy, then gradually mix in masa harina. Beat in chicken broth and reserved liquid until dough is soft and spreadable. Knead until smooth.
Assemble tamales: Spread 2–3 tbsp masa on each corn husk, add shredded chicken and salsa verde. Fold sides in, then fold the bottom up. Arrange in a steamer standing upright, steam over medium heat for 1 hour 30 minutes, adding hot water as needed and keeping heat steady so tamales cook through without drying.
