Name: Chicken Tamales Verdes
Yield: Makes about 30
Ingredients: 4 large tomatillos (or 6 medium), husks removed, rinsed; 3 cubanelle or banana peppers, halved, seeded, stemmed; 3 poblano chiles, halved, seeded, stemmed; 3 jalapeños, halved, seeded, stemmed; ¼ medium onion; 4 scallions, trimmed; 3 garlic cloves, unpeeled; ⅓ cup schmaltz or lard, melted, cooled; 3 sprigs oregano; Kosher salt; 2 teaspoons white wine vinegar; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 rotisserie chicken, skin removed, meat coarsely chopped; 3¾ cups instant corn masa flour (such as Maseca Tamal Instant Corn Masa Mix); 2 cups homemade chicken stock or low-sodium chicken broth; 1¼ cups plus 2 tablespoons lard, melted, plus more if needed; 1 tablespoon kosher salt; 1½ teaspoons baking powder; 3 pounds unprepared fresh corn masa for tamales; 1¼ cups plus 2 tablespoons lard, melted, plus more if needed; ¼ cup homemade chicken stock or low-sodium chicken broth; 1 tablespoon kosher salt; 30 corn husks (from a 1-pound bag); 3 cups homemade chicken stock or low-sodium chicken broth, plus more; Fresh salsa and lime wedges (for serving)

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Alex Lau

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

Recipe notes