Chicken Tamales for Las Posadas
Celebrate the warmth of Las Posadas with these authentic, savory chicken tamales. Slow-cooked to perfection in a vibrant salsa verde and green chile sauce, the tender shredded poultry is encased in moist, seasoned masa for the ultimate holiday comfort food. This recipe honors traditional flavors while remaining completely pork-free, making it a reliable and delicious centerpiece for your festive holiday gatherings.
Ingredients
- 3 pounds chicken breasts
- 1.5 teaspoons freshly ground black pepper
- 4 garlic cloves, crushed
- 1 medium onion, diced finely
- 2 cups low-sodium chicken broth
- 2 teaspoons salt
- 1.5 teaspoons ground cumin
- 32 ounces salsa verde
- 28 ounces green chile sauce
- 1 large bag dried corn husks
- 10 pounds prepared tamale masa
Instructions
- Soak the dried corn husks in a large bowl of warm water until soft and pliable, then drain.
- Combine the chicken, pepper, garlic, onion, broth, salt, cumin, salsa verde, and green chile sauce in a 6-quart slow cooker.
- Cook on the HIGH setting for 4 hours until the chicken is completely tender.
- Remove the chicken and shred it thoroughly using two forks, then return it to the sauce mixture to coat well.
- Spread a thin layer of masa onto a prepared corn husk.
- Place a generous spoonful of the shredded chicken mixture in the center of the masa.
- Fold the sides of the corn husk inward and fold the bottom up to enclose the filling, leaving the top open.
- Arrange tamales vertically in a steamer basket and steam until the masa pulls away easily from the husk, approximately 60-90 minutes.
Notes
Ensure corn husks are completely submerged while soaking to prevent tearing. If the masa feels too dry, add a splash of chicken broth or warm water. Leftover tamales store well in the freezer for up to three months.