Tamales de Chile Verde 🌽✨
Tamales de Chile Verde are a flavorful Mexican classic that’s perfect for sharing with family and friends. Filled with tender meat, vibrant green chile sauce, and wrapped in soft masa, these tamales bring comfort and tradition to your table. They’re surprisingly easy to make, and the results are absolutely delicious!
I M P O R T A N T ⚠️
- If the masa doesn’t float in water, add a little more broth (1 tablespoon at a time) until it reaches the right consistency.
- Soak the corn husks in warm water overnight to make them pliable.
- Spread the masa on the smooth side of the husk for the best texture.
Ingredients
For the Meat
- 7 lbs bone-in pork shoulder and ribs (or beef chuck if you prefer)
- Salt to taste (~4 tbsp recommended)
- 1 onion
- 5 garlic cloves
- 5 bay leaves
- 1 tbsp peppercorns
- 2 tsp coriander seeds
For the Chile Verde Sauce
- 10 tomatillos, roasted
- 12 Hatch or Anaheim peppers, roasted and peeled
- 3-5 jalapeños, roasted and peeled
- ½ onion, roasted
- 5 garlic cloves
- A handful of cilantro
- ½ tsp cumin seeds
- 1 tsp oregano
For the Masa
- 12 oz lard
- 5 tsp baking powder
- 2 tsp salt
- 6 cups Maseca for tamales
- 7-8 cups broth (from the cooked meat)
- 1 serving of love 💕
Instructions
Step 1: Cook the Meat
- In a large pot, combine pork shoulder and ribs (or beef), salt, onion, garlic cloves, bay leaves, peppercorns, and coriander seeds.
- Cover with water and cook on medium heat for 2-3 hours, or until the meat is tender and falls off the bone.
- Shred the meat and set aside. Reserve the cooking broth for the masa and sauce.
Step 2: Prepare the Chile Verde Sauce
- Roast the tomatillos, Hatch/Anaheim peppers, jalapeños, onion, and garlic until slightly charred. Peel the skins off the peppers and jalapeños.
- Blend the roasted ingredients with cilantro, cumin seeds, oregano, and a bit of the reserved broth until smooth.
- Heat a small amount of oil in a pot, then add the blended sauce. Simmer for 10 minutes and adjust seasoning to taste.
- Combine the shredded meat with the chile verde sauce and simmer for another 5-10 minutes.
Step 3: Prepare the Masa
- In a large bowl or stand mixer, whip the lard until light and fluffy.
- Mix in baking powder and salt, then gradually add Maseca.
- Slowly incorporate the broth (7-8 cups) until the masa is smooth and spreads easily.
- Test the masa by dropping a small piece into water—if it floats, it’s ready!
Step 4: Assemble the Tamales
- Lay a soaked corn husk flat, smooth side up.
- Spread 2-3 tablespoons of masa onto the husk, leaving space around the edges.
- Add 1-2 tablespoons of the meat and chile verde filling to the center.
- Fold the sides of the husk inward, then fold up the bottom to seal.
Step 5: Steam the Tamales
- Arrange the tamales upright in a steamer, with the open ends facing up.
- Add water to the bottom of the steamer, ensuring it doesn’t touch the tamales. Cover with a damp cloth or additional husks.
- Steam on medium heat for 1 ½ to 2 hours, checking occasionally to replenish the water as needed.
- Tamales are done when the masa easily pulls away from the husk.
Step 6: Serve and Enjoy
- Let the tamales cool slightly before serving.
- Pair them with salsa verde, crema, or even a hot cup of champurrado for the ultimate Mexican comfort food experience!
Storage Tips
- Leftover tamales can be refrigerated for up to 5 days or frozen for up to 3 months.
- Reheat by steaming or microwaving.
A Taste of Tradition
Making tamales de Chile Verde is more than just cooking—it’s about celebrating heritage, family, and the love that goes into every bite. Whether you’re new to tamale-making or a seasoned pro, this recipe is sure to bring joy to your table.
🌽✨ ¡Buen provecho!