Appetizers & Snacks/

Chicken in 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.

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