Can I freeze these tamales?
Yes, cooked tamales can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil before freezing. Reheat from frozen by steaming for 20-25 minutes.
LUNCH
Authentic Salvadoran Chicken Tamales with Zesty Green Sauce and Crema
Experience the rich culinary heritage of El Salvador with these traditional chicken tamales. Encased in fragrant banana leaves, they offer a distinct aroma and flavor profile. Each tamale is perfectly complemented by a bright, zesty green sauce and a dollop of cool crema, creating a truly comforting and authentic dining experience.
HOW TO MAKE IT
Let's cook.
01
Prepare the masa: In a large bowl, combine masa harina, warm chicken broth, melted vegetable shortening, and 1 teaspoon of salt. Mix until a soft, uniform dough forms. Cover and let rest for 15 minutes.
02
Prepare the chicken filling: In a medium skillet, cook chicken pieces over medium heat for 8-10 minutes, or until lightly browned and cooked through. Season with a pinch of salt.
03
Make the green sauce: In a blender, combine tomatillos, fresh cilantro, jalapeño, and white onion. Blend until smooth. Pour into a small saucepan and simmer over medium-low heat for 5-7 minutes, or until slightly thickened.
04
Assemble the tamales: Lay a softened banana leaf square flat. Spread about 2 tablespoons of masa dough in the center, forming a rectangle. Place 2-3 pieces of cooked chicken in the center of the masa. Fold the sides of the banana leaf over the filling, then fold the ends to create a neat packet.
05
Steam the tamales: Arrange the tamale packets in a steamer basket. Steam over boiling water for 60-75 minutes, or until the masa is firm and pulls away easily from the banana leaf. Ensure the water level remains adequate throughout steaming.
06
Serve: Carefully unwrap the tamales. Serve warm with a generous spoonful of the tangy green sauce and a dollop of Salvadoran crema on top.
About This Recipe
Experience the rich culinary heritage of El Salvador with these traditional chicken tamales. Encased in fragrant banana leaves, they offer a distinct aroma and flavor profile. Each tamale is perfectly complemented by a bright, zesty green sauce and a dollop of cool crema, creating a truly comforting and authentic dining experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
To soften banana leaves, you can quickly pass them over an open flame or dip them in boiling water for a few seconds until pliable. This prevents them from cracking when folding. For extra flavor, you can add a pinch of achiote to the masa for a subtle color and earthy note.
Easy Substitutions
If banana leaves are unavailable, corn husks can be used, but soak them in hot water for at least 30 minutes before use. Chicken breast can replace thighs, but may be slightly drier. For a vegetarian option, substitute chicken with sautéed mushrooms and bell peppers.
Storage & Reheating
Cooked tamales can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming for 10-15 minutes or microwaving until heated through.
Serving Suggestions
Serve these tamales with a side of curtido (Salvadoran pickled cabbage slaw) for a refreshing crunch. A simple side of black beans or a fresh avocado salad would also pair wonderfully. For a complete meal, offer a glass of horchata or a light fruit juice.
Common Mistakes
Overfilling the tamales can make them difficult to wrap and prone to bursting during steaming. Use just enough masa to cover the filling. Not steaming long enough will result in gummy, undercooked masa; ensure the masa is firm. Using cold shortening can make the masa lumpy; always melt it first. Not softening banana leaves can cause them to tear, making wrapping difficult. Forgetting to season the chicken filling will result in bland tamales.
Frequently Asked Questions
What if I can't find Salvadoran crema?
Mexican crema is a good substitute, or you can use sour cream thinned slightly with a little milk or water.
How do I know if the banana leaves are soft enough?
They should be pliable and not crack when you try to fold them. If they are stiff, they need more softening.
MORE TO KNOW
The key to a good tamale is the masa. It should be light and fluffy, not dense. If your masa feels too dry, add a little more chicken broth, one tablespoon at a time, until it reaches the right consistency. The green sauce can be made ahead of time and stored in the refrigerator for up to 5 days. Its vibrant flavor complements the richness of the tamales perfectly.
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