Appetizers & Snacks/

Chicken-Green Chile Filling for Tamales

Recipe from Season 6, Mexico—One Plate at a Time
Servings: 2to 3 cups, enough for 24 tamales


  • 2tablespoonsfresh masa or masa harina
  • 1 16-ounce bottleFrontera Tomatillo Salsa
  • 3cups (lightly packed) coarsely shredded cooked chicken (I like to use rotisserie chicken)
  • Salt, if necessary


Pour 1/4 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended. In a medium (3-quart) saucepan, bring the salsa to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture thickens slightly. Remove from the heat and let the sauce cool to room temperature.

Scoop the chicken into a bowl and stir in the thickened salsa. Taste and season with more salt if you wish.


  1. You definitely take me back to my roots–Chihuahua, Chihuahua, Mexico every time that I tune into your show! But, alas, I’ve never seen any recipes from my part of Mexico.

  2. I am making 5 pounds of Masa at a time how much broth to 5 pounds of Masa and how many cups of lard to 5 pounds of muscle please help I should have watched my mother more carefully but she’s gone and I’m trying to carry on the tradition

  3. My mom was from Texas, she made her chicken Green tamales similar like yours. She use the fresh Tomatillos, and boiled them and let them cool down and peeled them and put them in her mocajete ( I think that’s how you spell it) were she smashed them.) she had no blender until the 60’s.

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