Green Tamales

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Green Tamales (also known as Green Salsa Tamales or Tamales de Salsa Verde) are a traditional Mexican dish made with corn masa wrapped in corn husks or banana leaves and steamed until tender.

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Ingredients You'll Need
How to Make Green Tamales
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
Pair with
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Recipe

Their signature green color comes from a raw or cooked salsa made with cilantro, tomatillos, and green chiles such as serrano, jalapeño, or poblano.

These tamales are commonly filled with pork, chicken, or beef and are enjoyed throughout Mexico for celebrations and family gatherings.

This Green Tamales recipe uses a classic, beginner-friendly method made with shredded pork and a cooked green salsa blended from tomatillos, serrano peppers, onion, garlic, and cilantro.

I prepare the masa with Maseca Para Tamal for its reliable texture and easy availability in most supermarkets.

You can also adapt this recipe with chicken, beef, or even leftover Thanksgiving turkey-simply shred the cooked meat and mix it with salsa verde for quick, flavorful variations.

Ingredients You'll Need

Note: See the recipe card for quantities.

Pork Shoulder: Used because it becomes very tender when cooked and shreds easily, creating a flavorful filling for the tamales. Its broth also adds richness to the masa.
Tomatillos: Provide the classic tangy flavor and green color of tamales verdes.
Serrano and Jalapeño Chiles: Add heat, freshness, and depth; serranos bring sharper spice while jalapeños offer a milder, rounded chile flavor.
Cilantro: Brightens the salsa and helps maintain a vibrant green color and fresh taste.
Onion and Garlic: Essential aromatics that add depth.
Lard (Manteca): Creates a light, fluffy masa when whipped; traditional for tamales and essential for tender texture.
Instant Masa Harina for Tamales: Coarser grind made specifically for tamales; absorbs broth well and provides structure while staying tender.I recommend using Maseca Tamal.
Baking Powder: Lightens the masa and helps it rise slightly during steaming, resulting in a softer tamal.
Dried Corn Husks: Serve as the natural wrapper, holding the masa and filling together while adding a subtle corn aroma during steaming.

How to Make Green Tamales

Note: Full instructions are provided in the recipe card below.

Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down so they stay submerged. Let them soak while you prepare the sauce, meat, and masa.
Place the pork in a large pot and cover it with enough water to fully submerge the meat. Add the onion, garlic, and salt to the pot to season the pork as it cooks.
Turn the heat to high and bring the water to a boil. Once it begins to boil, skim off any foam that rises to the surface to keep the broth clear.
After skimming, reduce the heat to medium-low to let the pork simmer gently. Cover the pot partially with a lid and cook the pork for 1 hour and 40 minutes to 2 hours, or until very tender. Check occasionally to make sure the pork remains covered with water, adding more hot water as needed.
When the pork is tender enough to shred easily with a fork, turn off the heat and let the meat cool completely in its cooking broth; this helps keep the pork juicy and flavorful. Shred the meat and strain the broth-reserve 9 cups of it for the masa.
While the meat is cooling, prepare the green sauce. In a large pot, bring water to a boil, then add the serrano and jalapeño chiles and cook until almost tender, about 10 to 15 minutes.
Add the tomatillos, onion, and 2 garlic cloves, and simmer until the tomatillos soften and change color, about ten minutes, taking care not to let the tomatillos burst.
In a blender, add half of the cooked tomatillos, all of the chiles, cooked onion, one raw garlic clove, and the two cooked garlic cloves, and blend until smooth.
Then add the remaining tomatillos and the cilantro, blending again until the salsa is smooth and thick without adding extra water.
In a large saucepan, heat the oil until shimmering, then pour in the blended salsa verde. Season with salt and simmer until thickened, about fifteen minutes.
Prepare the masa by beating the lard with a hand mixer, along with the salt and baking powder, until very light and fluffy, similar to meringue.
Add the masa harina, alternating with the hot pork broth, mixing by hand until the mixture is very smooth and resembles thick cake batter; if it is more like a paste, add additional broth and continue mixing until the masa reaches a thick cake batter-like texture. (Test the masa by dropping a small piece into cold water-if it floats, it's ready.) Adjust seasoning; the masa should taste slightly salty.
Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add shredded pork and a spoonful of green sauce. Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.) Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil. After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.

Green Tamales with a side of Atole side view

Hint: For the best texture, make sure your masa is light, fluffy, and well-aerated before assembling the tamales verdes. Properly whipped lard is key-the lard should look like a soft meringue.

Storage, Make Ahead, & Freezing

Storage: Keep cooked tamales refrigerated in an airtight container for 3-4 days. Reheat in a steamer or microwave until warmed through.

Make Ahead: Both the masa and the red pork filling can be prepared 1 day in advance. Store them separately in the refrigerator and assemble the tamales de cerdo when ready to steam.

Freezing: Tamales verdes freeze well. Place cooled, cooked tamales in a freezer-safe bag and freeze for up to 3 months. Reheat straight from frozen by steaming for 20-25 minutes or microwaving with a damp paper towel.

Camila's Tips & Variations

Use a thick salsa: A thick green salsa prevents the masa from getting soggy and keeps the filling flavorful. Avoid adding extra water when blending.
Whip the lard well: Beating the lard until light and fluffy is key to soft, tender tamales. The masa should float in water when ready.
Use Maseca Para Tamal: This coarse-ground masa harina absorbs broth better and creates the ideal tamal texture.
Flavorful broth matters: The pork broth you use in the masa should be well-seasoned, as the masa loses some of its saltiness during steaming.
Don't overfill the steamer: If tamales are packed too tightly, they won't steam evenly. Leave space for steam to circulate.
Keep the salsa raw for variation: For a faster version, you can skip frying the salsa and use a fresh, raw green salsa-an option used in many traditional Mexican tamales verdes. See my Tamales Verdes recipe for the full method.
Try chicken instead of pork: Shredded chicken works beautifully in this recipe and creates lighter tamales with the same salsa verde flavor profile.
Make them spicy or mild: Adjust the heat by reducing the serrano chiles for milder tamales or adding extra for more spice.

Frequently Asked Questions

Can I use chicken or beef instead of pork?

Yes. Shredded chicken or beef works well in this recipe-just cook and season them the same way you would the pork.

Why is my masa dense or heavy?

Dense masa usually means the lard wasn't whipped enough. Whip it until it looks light and airy, then test the masa by dropping a small piece in cold water-if it floats, it's ready.