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Hatch Chicken Tamales

My H-E-B Texas Life Magazine, December 2012


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

3 hours


5 dozen


2  bags  corn husks

3  lb.  boneless, skinless chicken breasts

1  jar  Central Market Hatch Green Chili/Salsa Verde

4  lb.  H-E-B Corn Masa for Tamales

6  Tbsp.  H-E-B Canola Oil

2  tsp.  H-E-B Baking Powder

•  salt and pepper

1  c.  mozzarella, shredded


Soak corn husks in hot water until soft, about 30 minutes.

Cook chicken in 8 cups boiling water until tender. Remove chicken. Strain broth and set aside. Shred chicken and combine with Hatch green chili; set aside.

Using a large bowl and electric mixer on medium speed, blend masa, canola oil, baking powder and 4 cups strained chicken broth. Beat until masa feels like mashed potatoes. Season to taste with salt and pepper. Cover and set aside.

Tamale Assembly: Place 3 tablespoons masa on smooth side of a softened corn husk. Spread across the center, 1/4 inch from the flat end of the husk. Place 1 to 2 tablespoons chicken mixture down center of masa. Sprinkle with a teaspoon of mozzarella. Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end.

Steaming Tamales: Add 2 inches water to a steamer pot. Place tamales open end facing up in the steamer basket. Cover, bring water to a boil, reduce heat to Low and cook 3 hours or until husk pulls away from the masa.
Nutritional Information
Calories: 280, Total Fat: 5g, Saturated Fat: 0g, Sodium: 420mg, Carbohydrates: 52g, Dietary Fiber: 1g, Protein: 16g
My H-E-B Texas Life Magazine, December 2012

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